Lamb Barbacoa with Masala Adobo

foodandwine.com

Jane Hermes

subheading: MASALA SPICE BLEND:

2 black cardamom pods

1 tablespoon green cardamom pods

1 (2-inch) cinnamon stick

2 whole star anise

2 tablespoons cumin seeds

1 ½ tablespoons coriander seeds

1 ½ tablespoons fenugreek seeds

1 tablespoon fennel seeds

2 teaspoons yellow mustard seeds

2 dried avocado leaves (optional)

subheading: ADOBO MARINADE:

1 pound plum tomatoes

2 dried chilhuacle negro chiles

4 dried guajillo chiles

3 dried chiles de árbol

5 garlic cloves

2 fresh bay leaves

1 cup extra-virgin olive oil

3 medium white onions, roughly chopped

3 tablespoons finely chopped fresh turmeric

3 tablespoons finely chopped peeled fresh ginger

½ cup tamarind puree (such as Sambar Kitchen)

½ cup apple cider vinegar

3 tablespoons quince paste (such as Mitica Membrillo Casero)

2 tablespoons fine sea salt

subheading: LAMB:

12 pounds bone-in lamb or 6 pounds boneless lamb (a combination of shoulder, leg, and loin)

2 tablespoons fine sea salt

subheading: ADDITIONAL INGREDIENTS:

24 (5- to 6-inch) corn tortillas, warmed

1 cup pickled red onion slices

Fresh cilantro leaves

Lime wedges

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