Entree: Mexico – Queretaro, Bajio Mexico – Barbacoa de Borrego

Serving Size: 6

Approximate Time

Prep 35 min

Cook 6 hrs 50 min

Additional 3 hrs

Total 7 hrs 30 min

Ingredients

- 1 whole bone-in lamb shoulder, approx. 6 lb (2.7 kg)
- 2 tbsp (30 g) kosher salt
- 2 tsp (4 g) freshly ground black pepper
- 8 cloves garlic (about 35 g)
- 2 large white onions, 1 for cooking and 1 for serving (about 400 g total)
- 4 ancho chiles, stems and seeds removed
- 4 guajillo chiles, stems and seeds removed
- 1/4 cup (60 ml) white vinegar
- 2 tsp (4 g) ground cumin
- 1 tsp (1 g) dried Mexican oregano
- 1 tsp (2 g) whole black peppercorns
- 3 whole cloves
- 3 bay leaves
- 2 cups (480 ml) low-sodium beef or chicken broth (plus extra as needed)
- 6–8 large maguey (agave) leaves, rinsed
- 1 large piece of coarse burlap or muslin cloth (to wrap lamb)
- Kitchen twine for tying
- 18 small corn tortillas (about 18 tortillas)
- 1 bunch fresh cilantro, roughly chopped (about 1 cup / 25 g)
- 3 limes, cut into wedges
- Optional: 6 radishes, thinly sliced (for serving)
Salsa Verde (for serving)
- 8 oz (225 g) tomatillos, husked and rinsed
- 2 serrano chiles (or to taste)
- 1/2 cup (15 g) cilantro leaves
- 1/4 medium white onion (about 30 g)
- 1/2 tsp (2.5 g) kosher salt

Instructions

Short Description:
Slow-cooked lamb shoulder steamed in maguey (agave) leaves until fall-apart tender, served with its rich consome, warm corn tortillas, chopped onion, cilantro, lime, and a bright roasted salsa verde. This is a hearty main-course meal for 4–6 people.

Regional Notes:
This Bajio (Queretaro) version is traditionally cooked in a ground pit layered with hot stones and maguey leaves, which impart a smoky, resinous agave flavor distinct to the region. The recipe below preserves the pit technique and also gives a respectful oven/Dutch-oven alternative for home cooks while keeping the maguey aroma central.

1. Trim excess fat from the lamb shoulder and pat dry. Rub the meat all over with 2 tbsp (30 g) kosher salt and 2 tsp (4 g) black pepper. Let sit while you prepare the sauce.
2. Toast dried chiles briefly in a dry skillet over medium heat, 10–20 seconds per side, until fragrant but not burnt. Remove stems and seeds, then place chiles in a bowl and cover with hot water. Soak 20 minutes until pliable; reserve soaking liquid.
3. In a blender combine soaked chiles (drained but include a few tablespoons of soaking liquid if needed), 8 cloves garlic, 1 large onion (quartered), 1/4 cup (60 ml) white vinegar, 2 tsp (4 g) ground cumin, 1 tsp (1 g) dried oregano, 1 tsp (2 g) whole peppercorns, 3 whole cloves, and 1/2 cup (120 ml) of broth. Blend to a smooth paste, adding more soaking liquid or broth as needed to reach a thick sauce consistency.
4. Rub the chile-garlic paste all over the lamb, massaging into crevices. Add the 3 bay leaves tucked against the meat. Cover and refrigerate to marinate 2–6 hours or overnight for best flavor.
5. Traditional pit method — prepare the pit: dig a pit about 2–3 feet (60–90 cm) deep and wide enough for the lamb. Build a wood fire in the pit and heat clean hard stones until red-hot (several hours may be needed). Clear ash and arrange the hot stones toward the center. Line the base and sides of the pit with 2–3 maguey leaves to create a bed.
6. Place several maguey leaves on a clean surface, lay the marinated lamb on them, then fold more maguey leaves over the meat. Wrap the whole bundle tightly in the burlap/muslin and tie securely with kitchen twine. Place the wrapped lamb on the hot stones in the pit, cover with more maguey leaves, then cover the pit with earth so it is sealed. Cook 6–8 hours until meat is extremely tender and pulls easily from the bone.
7. Oven / Dutch-oven alternative: preheat oven to 300°F (150°C). In a heavy Dutch oven place a layer of maguey leaves, set the lamb on top, pour 1–1 1/2 cups (240–360 ml) broth into the pot (do not pour over the leaves excessively), cover lamb with more maguey leaves, wrap with burlap/muslin and tie (or simply cover tightly with lid and foil). Cook in oven 6–7 hours until meat is fall-apart tender.
8. When cooked, carefully unwrap the lamb (watch steam). Reserve the cooking juices and strain them into a bowl to serve as consome. Skim excess fat from the surface if desired. Transfer lamb to a platter and shred with forks or by hand into large moist pieces.
9. Prepare salsa verde while lamb finishes: char tomatillos and serranos in a hot dry skillet or comal until blackened in spots, about 6–8 minutes, turning. Blend charred tomatillos and serranos with 1/4 onion, 1/2 cup (15 g) cilantro, and 1/2 tsp (2.5 g) salt to a coarse sauce. Adjust salt to taste.
10. Warm the corn tortillas on a comal or skillet until pliable. Arrange shredded lamb, warm tortillas, chopped raw onion (1 medium, finely chopped), chopped cilantro, lime wedges, sliced radishes (if using), salsa verde, and a bowl of the hot consome for dipping or ladling.
11. To serve: offer guests warm tortillas to assemble tacos de barbacoa, spooning meat and a little consome into each tortilla and topping with onion, cilantro, a squeeze of lime, and salsa. Leftover lamb keeps well refrigerated; reheat gently with reserved consome.