Before assembling the barbacoa, warm the banana leaves. Heat a skillet over medium-high heat and press each leaf onto the surface. The leaf will become soft, pliable, and shiny. This ensures it won’t crack or tear during cooking. Set the leaves aside.
Rinse the lamb pieces thoroughly and pat them dry. Sprinkle generously with salt and pepper. Line your steamer pot with the prepared banana leaves, making sure they overlap and extend over the edges of the pot.
Add your consomé ingredients (such as carrots, onion, chiles, garbanzo beans, rice, and herbs) to a smaller heatproof pot. Pour water until it is three-quarters full. Place this pot inside the steamer.
Carefully arrange the lamb pieces on top of the banana leaves. Fold the overhanging leaves inward, fully enclosing the meat. Cover the pot with its lid, ensuring a tight seal to retain steam.
Bring the steamer to a boil over medium-high heat. Once steam starts building up, lower the heat and cook gently for about 4-5 hours. Check occasionally to ensure there’s enough water in the steamed consomé.
When the lamb is tender and pulls apart easily, remove it from the pot and set it aside. Strain the consomé to remove large herbs and chiles. Serve the consomé in bowls, topped with shredded lamb and fresh garnishes like onion and cilantro.
