Barbacoa de Borrego

Prep time: 30 minutes

Cook time: 4 hours

Total time: 4 hours 30 minutes

Servings: 6–8 servings

Country of Origin

Mexico (Central Highlands)

Description

Barbacoa is a traditional preparation of lamb or mutton roasted slowly until fall-apart tender inside pit ovens lined with maguey (agave) leaves. The rendered juices capture garlic, chilies, and aromatic herbs, producing meat so succulent it effortlessly pulls away from bones.

Presentation & How It's Eaten

The shredded meat is piled onto warm corn tortillas and eaten as street tacos topped with raw white onion, cilantro, and fiery salsa borracha. The rich drippings collected underneath during cooking are served alongside as a hot bowl of lamb chickpeas consommé.

Ingredients

• 1.8 kg (4 lbs) lamb leg or shoulder (bone-in)

• 4 dried guajillo chilies, deseeded

• 2 dried ancho chilies, deseeded

• 5 cloves garlic

• 1/2 white onion

• 2 tbsp apple cider vinegar

• 1 tsp dried oregano

• 1/2 tsp ground cumin

• 1/4 tsp ground cloves

• 3 bay leaves or avocado leaves

• 1.5 tsp salt

• 1 cup water or broth

• Aluminum foil or agave/banana leaves for wrapping

Step-by-Step Directions

1. Make Chili Rub: Rehydrate guajillo and ancho chilies in hot water for 15 minutes. Blend softened chilies, garlic, onion, vinegar, oregano, cumin, cloves, salt, and 1/2 cup water into a thick spice paste.

2. Coat Lamb: Rub chili paste thoroughly over every inch of lamb leg.

3. Wrap Meat: Wrap lamb tightly in banana leaves or heavy-duty aluminum foil along with bay/avocado leaves.

4. Slow Roast: Place wrapped lamb in a Dutch oven or roasting pan with 1 cup water at bottom. Cover pot lid tightly and bake at 150°C (300°F) for 4 hours until meat is completely tender and falling off bone.

5. Shred: Unwrap lamb, discard bones and excess fat, and shred tender meat coarsely in its pan juices.

6. Serve: Serve hot on fresh corn tortillas with chopped onions, cilantro, and lime wedges.

Optional

• Slow Cooker: Place wrapped seasoned meat in a slow cooker on LOW for 8–9 hours.

Cooking Tips

• Avocado Leaves: Adding dried avocado leaves into the foil wrap imparts an authentic, subtle anise-like aroma unique to traditional central Mexican Barbacoa.

Nutrition Facts

(Estimated per serving, based on an 8-serving breakdown)

Calories: ~460 kcal

Total Fat: 28g

Saturated Fat: 11g

Cholesterol: 115mg

Sodium: 520mg

Total Carbohydrates: 6g

Dietary Fiber: 1.5g

Sugars: 2g

Protein: 44g