Mutton barbacoa with pea mole

Mutton barbacoa with pea mole

By
From
Breddos Tacos
Serves
6
Photographer
Kris kirkham

I cooked this for 130 hungry street food traders at a Street Feast trader dinner. The only thing more daunting than cooking for customers is cooking for your peers. Luckily, I think they liked it. I strongly suggest you use this as a show-stopper for a big gathering.

This recipe works fantastically in a smoker – if you have one – but it works just as well in the oven.

Ingredients

Quantity Ingredient
1/2 mutton shoulder, about 2kg

For the marinade

Quantity Ingredient
1 teaspoon cumin seeds
1 teaspoon mexican oregano
1 tablespoon ancho powder
1 tablespoon cayenne pepper
1 teaspoon chile de arbol powder
big handful chipotle powder
20 garlic cloves, peeled
big handful sea salt
big handful freshly ground black pepper
100ml rapeseed oil

To serve

Quantity Ingredient
18 Corn tortillas
9 tablespoons Pea mole
6 tablespoons sour cream
6 tablespoons Pico de gallo
6 tablespoons Habanero/scotch bonnet salsa
4 tablespoons chopped coriander
1 lime, quartered
Pickled habaneros, to taste

Method

  1. Put all the ingredients for the marinade into a blender and blitz on high speed. You may need to scrape down the sides of the jug after a couple of minutes to ensure everything is evenly mixed. Rub the marinade all over the mutton shoulder and leave to marinate in the fridge for at least 24 hours.
  2. Take your mutton out of the fridge at least 1 hour before you cook, and preheat your smoker or oven to 110°C. Put the mutton into a tray, wrapped in banana leaves or baking (parchment) paper, cover it twice with foil, and put into the oven for 8 hours. Check the tenderness – it may need another couple of hours. When you’re happy with it, take the mutton out and let it rest for at least 30 minutes. Then shred it with two forks.
  3. In the meantime, warm up your tortillas, and get ready to feast. Spoon some pea mole on each taco, followed by the shredded mutton, sour cream, pico de gallo, habanero salsa, coriander, lime juice and as much pickled habanero as you like.
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