Chef Marcelo Hisaki Aussie Lamb Barbacoa with Date Mole Negro

  • Prep time 2Min
  • Cook time 12Min
  • Technique Braise
  • Meat Lamb
  • Cut Shank
  • Serves 2

with flavor from the mercado and mole negro


For the Lamb Barbacoa:
2.2 lbs of Australian lamb hindshank
4 pieces of maguey (agave) stalks*
8 oz of garlic cloves
3 dry guajillo chiles, seeded 1 oz of ground cumin
3 oz of salt
8 oz of diced onion
2 bunches of coriander or cilantro
4 avocado leaves, or bay leaves if unavailable

For the Date Mole Negro:
3 oz of costeño chile**
3 oz of guajillo chile
3 oz of ancho chile
5 oz of dried dates
1 oz of toasted almonds
1 oz of toasted sesame seeds
1 oz of toasted peanuts
5 cloves of garlic
1 small onion
5 clove
1/2 oz of mixed peppercorn
4 cinnamon sticks
2 lbs of red tomato
1 lb of tomatillo
1 fried plantain
A piece of toasted savory bread (e.g. bollilo or telera)
3 burnt corn tortillas
3 oz of sugar
3 teaspoon salt
4 oz of 70% cocoa chocolate
1/2 lb of lard

For the Garnish (Optional):
8 oz of black bean puree
8 oz of pickled red onions
4 ripe avocados
4 oz of sour cream
8-10 fried corn tortillas
2 limes, cut in quarters
4 oz of an herb oil (e.g. cilantro-poblano oil)
Seasonal flowers for decoration


For the Lamb Barbacoa:
In a big bowl, mix well all barbacoa marinade ingredients except the maguey with the meat, and reserve overnight.
In direct fire, cook the maguey stalk, so they become tender and wash them in cold water.
Set the oven to 185˚F, low humidity with no convection.
Line an oven pan with the maguey stalks and place the marinated lamb inside.
Cover again with the maguey stalks, and then cover the oven pan again with aluminum foil to prevent humidity loss.
Cook in the oven at 200˚F, for 12 hours, without air or lowest setting. If you can add natural smoke, this is even better.

For the mole negro:
Boil the dry chiles in water for 3 minutes, just so they become tender, and save the cooking water. Blend the red and green tomatoes, with the onion and the garlic cloves, add a little bit of the chiles water. Continue blending the rest of the ingredients with the help of the previous mix.
Reserve the lard and chocolate.
In a big clay pot or chef pan, heat the lard to 220˚F and fry the mole paste base.
Reduce at medium low heat while stirring constantly, for about 20 minutes.
Add the chocolate and sugar and mix while still hot.
Blend all together again and reserve.

For the plating:
Place some of the barbacoa with its own juices in the bottom, and cover with a decorated fried tortilla with some avocado puree, sour cream, and flowers.
In another bowl, serve the black beans, with a quarter of lime, and coriander flowers and greens. In another bowl, serve 2 tablespoons of the black mole with some toasted sesame seeds.
Heat the tortillas in a skillet, and serve all together.

Chef Note: :

*Chef’s Note: Use banana leaves or aluminum foil to cover the pan if maguey is not available.

**Chef’s Note: Substitute ancho or Morita chiles if Consteño is not available.