Entree: Mexico – Mexico City – Barbacoa de Borrego (Lamb Barbacoa)

Serving Size: 6

Approximate Time

Prep 35 min

Cook 8 hrs

Additional 30 min

Total 9 hrs 5 min

Ingredients

- 5 lb (2.3 kg) lamb shoulder, bone-in (approx. 3.5 lb/1.6 kg usable meat)
- 8 large maguey (agave) leaves, rinsed and trimmed
- 4 dried guajillo chiles, stems and seeds removed (about 20 g)
- 2 dried ancho chiles, stems and seeds removed (about 15 g)
- 1 large white onion, quartered (about 10 oz / 285 g)
- 8 garlic cloves
- 1/4 cup (60 ml) white vinegar
- 4 cups (1 L) beef or lamb stock, plus extra as needed
- 2 bay leaves
- 4 whole cloves
- 1 tsp (5 g) whole black peppercorns
- 1 tsp (2 g) ground cumin
- 1 tbsp (3 g) dried Mexican oregano
- 2 tbsp (30 g) kosher salt, plus more to taste
- 1 tbsp (15 ml) vegetable oil (for optional searing)
- 1 1/2 cups (300 g) long-grain white rice, rinsed
- 3 cups (720 ml) water (for rice)
- 2 tbsp (30 ml) vegetable oil (for rice)
- 3 medium Roma tomatoes, diced (about 12 oz / 340 g)
- 1/2 medium white onion, finely chopped (about 2 oz / 60 g)
- 1/2 cup (15 g) fresh cilantro, chopped
- 1 jalapeño, seeded and minced
- 2 limes, juiced (about 60 ml)
- 1 tsp (5 g) salt for pico
- 18 corn tortillas
- 12 scallions (green onions), trimmed (for charring)
- Optional: 1–2 banana leaves or heavy-duty aluminum foil if maguey leaves are small or unavailable

Instructions

Short Description:
Traditional Mexico City barbacoa of lamb slow-cooked wrapped in maguey (agave) leaves until deeply smoky and falling-apart tender, served with warm corn tortillas, cilantro-onion pico, and rice. The cooking produces a rich consommé to spoon over tacos or eat as a broth.

Regional Notes:
This Mexico City version is cooked in a pit and covered with maguey leaves to impart the characteristic smoky, earthy aroma; the meat is lamb (borrego) rather than beef or goat found in other regions. The recipe preserves the pit method while offering a respectful oven/smoker alternative for home cooks who cannot dig a pit.

1. Prepare the chiles and sauce: Lightly toast guajillo and ancho chiles in a dry skillet 20–30 seconds per side until fragrant (do not burn). Transfer to a heatproof bowl, cover with boiling water and soak 20 minutes until soft. Reserve 1/2 cup (120 ml) soaking water.
2. Make the chile marinade: In a blender, combine soaked chiles, reserved chile soaking water, quartered onion, garlic cloves, white vinegar, 1 cup (240 ml) of the stock, whole cloves, peppercorns, cumin, oregano and 1 tbsp (15 ml) stock. Blend to a smooth purée. Taste and adjust salt (you will still use the 2 tbsp salt for the meat).
3. Season and marinate the lamb: Pat the lamb shoulder dry. Rub the 2 tbsp (30 g) kosher salt evenly over the lamb, then spoon and rub the chile purée over all surfaces, pressing into seams. Marinate in the refrigerator 2–8 hours or overnight for best flavor.
4. Prepare the pit (authentic method): Dig a pit about 2–3 ft (60–90 cm) deep and wide enough to hold the lamb on a rack or stones. Build a wood/charcoal fire in the pit and heat until a bed of hot coals is formed. Arrange hot stones/coals at the base and spread several maguey leaves directly over the coals to wilt and smoke (use caution—leaves will sizzle). Place a layer of maguey leaves to form a bed, set the marinated lamb on top, then cover the lamb completely with remaining maguey leaves. Cover the assembly with a metal lid or a layer of aluminum foil and seal with earth/soil, wet burlap or thick insulation to retain heat. Allow to cook slowly for 6–8 hours until meat is extremely tender and pulls apart easily.
5. Alternative oven/smoker method (use if pit not possible): Preheat oven to 300°F (150°C) or set smoker to 225–250°F (110–120°C). Line a deep roasting pan with a layer of maguey leaves (or banana leaves), set the lamb on top, cover with remaining leaves, then wrap tightly in heavy-duty foil. Pour remaining stock (about 3 cups / 720 ml) into the pan around the wrapped lamb (not over the top). Roast in oven 5–6 hours (or smoke 6–8 hours) until meat reaches 195°F (90°C) and is fall-apart tender.
6. Finish the meat and consomé: When lamb is done, carefully unwrap (watch for steam). Transfer lamb to a cutting board and reserve cooking liquid. Strain cooking liquid into a saucepan, skim fat if desired, and simmer to concentrate flavor (adjust seasoning with salt). Shred lamb into large pieces with forks, discarding excess fat and bones as desired, and toss some shredded meat into the hot consomé to moisten.
7. Make the rice: In a saucepan, heat 2 tbsp (30 ml) vegetable oil over medium heat. Add rinsed rice and toast, stirring, until opaque and slightly nutty, about 3 minutes. Add 3 cups (720 ml) water and 1 tsp (5 g) salt, bring to a boil, reduce heat to low, cover and simmer 15–18 minutes until water is absorbed. Fluff with a fork and keep warm.
8. Char the scallions and warm tortillas: Heat a comal or heavy skillet over high heat. Char scallions, turning, until blistered and softened, about 5 minutes. Warm corn tortillas on the comal, keeping them wrapped in a clean towel to stay pliable.
9. Make pico de gallo: Combine diced tomatoes, chopped white onion, cilantro, minced jalapeño, lime juice (2 limes / 60 ml) and 1 tsp (5 g) salt in a bowl; adjust lime and salt to taste.
10. Assemble and serve: Serve shredded Barbacoa de Borrego with bowls of hot consomé, warm corn tortillas, rice, charred scallions, pico de gallo and extra chopped cilantro and lime wedges. To eat authentically, place lamb on a warmed tortilla, top with pico, a spoonful of consomé (or dip the taco into the consomé), and garnish with cilantro and charred scallion.
11. Leftovers and storage: Reserve leftover consomé and shredded meat separately; refrigerate up to 3 days or freeze up to 3 months. Reheat gently with a splash of stock to restore moisture.