Lamb barbacoa from the backyard grill (Barbacoa de borrego) from Rick Bayless's Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine (page 376) by Rick Bayless

  • banana leaves
  • carrots
  • canned chipotle chiles in adobo sauce
  • cilantro
  • epazote
  • garlic
  • lamb shoulder
  • parsley
  • salsa
  • tomatillos
  • white onions
  • dried chipotle chiles
  • queso añejo
  • red potatoes
  • cooked garbanzo beans
  • manzanilla olives
  • EYB Comments

    Can substitute Parmesan cheese for queso añejo, lemon leaves for banana leaves, canned chipotle chiles in adobo sauce for dried chipotle chiles, and salsas of your choice for the book's "Roasted tomatillo-chipotle salsa" specified in this recipe. See recipe for variations.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Parmesan cheese for queso añejo, lemon leaves for banana leaves, canned chipotle chiles in adobo sauce for dried chipotle chiles, and salsas of your choice for the book's "Roasted tomatillo-chipotle salsa" specified in this recipe. See recipe for variations.

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