Barbacoa

Barbacoa Estilo Estado de México
from the state of Estado de México, Mexico

Braised Lamb at a low temperature for at least 6 hours, with a mix of dried chillies (chilli ancho and guajillo), chickpeas and carrots.

Recommendation: serve with onions, coriander, lime and salsa taquera

 

Boned lamb, water, chilli paste (water, chilli, vegetable oil, onion, garlic, salt, sugar, citric acid, yeast extract, potassium sorbate), carrot, chickpeas, onion, iodine. Table salt, apple cider vinegar (apple cider vinegar, potassium metabisulphite), garlic, thyme

 

Allergens: none

Additives: citric acid, potassium metabisulphite