Entree: Mexico – Mexico State – Barbacoa de Borrego al Horno

Serving Size: 6

Approximate Time

Prep 1 hr

Cook 4 hrs

Additional 30 min

Total 5 hrs 30 min

Ingredients

- 6 lb (2.7 kg) bone-in lamb shoulder or leg, cut into large pieces
- 2 tbsp (30 ml) vegetable oil
- 6 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 6 cloves garlic
- 1 large white onion, roughly chopped (about 10 oz / 300 g)
- 1/2 cup (120 ml) apple cider vinegar
- 1 cup (240 ml) hot water (for soaking chiles)
- 1 tbsp (6 g) dried Mexican oregano
- 2 tsp (4 g) ground cumin
- 1/4 tsp (0.5 g) ground cloves
- 1 cinnamon stick (about 2 inches / 5 cm)
- 3 bay leaves
- 1 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 g) kosher salt, plus more to taste
- 2 cups (480 ml) beef or lamb broth (for braising)
- 6–8 maguey leaves (hojas de maguey), washed and trimmed (or banana leaves / heavy-duty foil as substitute)
- 1 lb (450 g) small waxy potatoes, halved
- 1 large red onion, thinly sliced (for pickling)
- 1/2 cup (120 ml) white vinegar (for pickling)
- 1 tsp (4 g) granulated sugar (for pickling)
- 1 tsp (6 g) kosher salt (for pickling)
- 1 bunch fresh cilantro, chopped (for garnish)
- 2 limes, quartered (for serving)
- 12 corn tortillas (about 12 oz / 340 g)

Instructions

Short Description:
Slow-roasted lamb shoulder seasoned with a traditional Mexico State spice blend, wrapped in maguey leaves and oven-braised until meltingly tender. Served with its consommé, roasted potatoes, warm corn tortillas, pickled red onion, cilantro and lime for a complete main-course barbacoa meal.

Regional Notes:
This Mexico State version uses borrego (lamb) rather than beef, and employs maguey leaves to impart the characteristic earthy aroma associated with pit barbacoa while using an oven-roasting method suited to urban kitchens. The chile-adobo combines local dried chiles (guajillo and ancho) with Mexican oregano, cumin, cinnamon and cloves for the distinctive regional spice profile.

1. Prepare pickled red onion: place sliced red onion in a bowl. Warm 1/2 cup (120 ml) white vinegar with 1 tsp (4 g) sugar and 1 tsp (6 g) salt until dissolved; pour over onions, stir, and let sit at room temperature while you continue (min 30 minutes).
2. Toast chiles: in a dry skillet over medium heat, toast guajillo and ancho chiles 20–30 seconds per side until fragrant (do not burn). Remove stems and seeds, then place chiles in a bowl and cover with 1 cup (240 ml) hot water to soften for 15 minutes.
3. Make adobo: drain chiles and transfer to a blender with garlic, chopped white onion, 1/2 cup (120 ml) apple cider vinegar, 1/2 cup (120 ml) of the broth, dried oregano, ground cumin, ground cloves, cinnamon stick, bay leaves, black pepper and 1 tbsp (15 ml) vegetable oil. Blend to a smooth paste, adding a few tablespoons of hot water if needed. Strain the sauce through a fine sieve into a bowl and discard solids if desired.
4. Season and marinate lamb: pat lamb pieces dry and rub evenly with 2 tbsp (30 g) kosher salt. Coat lamb pieces thoroughly with the adobo paste, massaging into the meat and under the skin where possible. Cover and refrigerate for 2–12 hours (overnight for best flavor).
5. Preheat oven: set oven to 300°F (150°C).
6. Assemble for roasting: line the bottom of a large roasting pan with 3–4 maguey leaves, leaving enough to fold over the meat. Place lamb pieces on the leaves. Tuck remaining maguey leaves over the top of the lamb to cover. Nestle halved potatoes around the meat. Pour remaining 1 1/2 cups (360 ml) broth into the pan, along with any leftover adobo from the marinade.
7. Seal and roast: cover the pan tightly with a lid or heavy-duty foil (or fold the maguey leaves to cover and then seal with foil). Roast in the preheated oven 3 to 4 hours, until lamb is fork-tender and easily pulls apart (time will vary with piece size). Check at 2 1/2 hours and baste once with cooking juices.
8. Finish for texture: remove foil and maguey leaves carefully. If you like crisp edges, set oven to broil and broil uncovered 5–8 minutes, watching closely, until edges are caramelized.
9. Shred and reserve consommé: transfer lamb to a cutting board and shred into large pieces with two forks, retaining some chunks. Skim fat from the pan juices and reserve the liquid (consommé) in a bowl; keep warm. Return shredded meat briefly to the roasting pan with potatoes and a few ladles of consommé to moisten.
10. Warm tortillas and serve: heat corn tortillas on a comal or skillet until pliable. To serve, place warm tortillas on plates, top with shredded barbacoa, add a few roasted potatoes, a spoonful of consommé on the side (or a little inside the taco), garnish with pickled red onion and chopped cilantro, and squeeze lime.
11. Leftovers and notes: leftover consommé makes an excellent broth for serving with tacos or for reheating the meat. If maguey leaves are unavailable, wrap meat tightly in banana leaves or seal well with foil to retain steam and aroma.