2 dried guajillo or ancho chilies, stemmed and seeded, for rehydrating
4 cloves garlic
15 ml apple cider vinegar (1 tbsp)
1 tsp ground cumin
1 tsp dried oregano
ground cloves, pinch
salt, to season lamb generously before paste
Sous Vide
1000 g boneless lamb gigot (leg), trimmed
2 bay leaves
white onion, 1 thick slice
Optional Finish
15 ml neutral oil, for skillet (tiny amount)
To Serve
small corn tortillas, charred over flame
pickled red onions
white onion, finely chopped
fresh cilantro, chopped
salsa verde or fresh lime wedges
Instructions
Rub & Marinade
Cover the dried chilies with very hot water and soak until soft, about 20–30 minutes. Drain, reserving a splash of soaking liquid if needed for blending.
Blend the soaked chilies with the garlic, apple cider vinegar, cumin, oregano, and a pinch of cloves until you have a smooth paste.
Pat the lamb dry. Season generously with salt, then coat all over with the chili paste.
Sous Vide
Place the lamb in a vacuum bag with the bay leaves and onion slice. Vacuum-seal tightly so there are no air pockets around the boneless meat.
Cook at 74°C for 18 to 24 hours until shreddable and very tender (longer gives more pull-apart texture).
Juice Reduction & Shred
When the timer ends, remove the bag. Reserve all cooking liquid.
Shred or pull the lamb with forks.
Pour the bag juices into a small saucepan and simmer over medium heat until reduced by about half. Toss the shredded lamb in this glaze so every bite is well seasoned.
Optional Crispy Finish
Heat a non-stick skillet with a small amount of oil. Add the glazed shredded lamb in an even layer and fry just the edges for about 2 minutes for crispy, caramelized bits before serving.
Serve
Warm the charred tortillas. Fill with lamb, pickled red onions, chopped white onion, plenty of cilantro, and salsa verde or a squeeze of lime.
Notes
Sous vide at 74°C trades pink lamb for taco-style shreddable barbacoa texture; expect very succulent meat rather than medium-rare.
18 hours fits a tighter schedule; 24 hours yields maximum tenderness.