No need to search for a street vendor or food truck - this barbacoa is simplified with an easy-to-follow slow-cooker recipe. If you're not a fan of garbanzos and carrots, mix it up with green beans, squash and white corn. The possibilities are endless with this new family favorite.
by Ericka Sanchez
What you'll need
- 3 lbs. lamb shoulder
- 2 bay leaves
- 1 cup Mexican beer
- 3 cups water, divided
- 2 chicken bouillon cubes
- 1 teaspoon onion powder
- 10 green tomatoes, husked, rinsed and quartered
- 1 can (15oz) garbanzo beans, drained
- 4 carrots, sliced
How to make it
- Place lamb shoulder in a slow-cooker. Add beer, one cup of water, 1 bouillon cube, onion powder, bay leaves and green tomatoes. Cook for 4 hours on low setting.
- Leave meat inside slow cooker and add carrots, garbanzos, and one bouillon cube. Cook for 2 hours more on medium setting.
- Discard liquid from slow cooker, reserving the meat, carrots and garbanzos.
- Shred meat with two forks, serve with garbanzos, carrots and green tomatoes; wrap with corn tortillas.
