Entree: Mexico – Jalisco – Tacos de Barbacoa (Barbacoa Tacos)

Serving Size: 6

Approximate Time

Prep 1 hr

Cook 6 hrs

Additional 12 hrs

Total 18 hrs

Ingredients

- 3 1/2 lb (1.6 kg) lamb shoulder, bone-in, trimmed
- 6 guajillo chiles, stems and seeds removed
- 2 ancho chiles, stems and seeds removed
- 2 cups (480 ml) hot water, plus extra for rehydrating chiles
- 1 large white onion, halved
- 6 garlic cloves
- 2 tbsp (30 ml) apple cider vinegar
- 1 tbsp (15 ml) dried Mexican oregano
- 1 tsp (5 ml) ground cumin
- 1/2 tsp (2.5 ml) ground cloves
- 1 tsp (5 ml) black peppercorns, toasted and ground
- 2 tsp (10 ml) kosher salt, plus more to taste
- 3 bay leaves
- 4 fresh hoja santa leaves (if available) or 4 sprigs fresh epazote (optional)
- Banana leaves or maguey (agave) leaves, enough to line and cover the pit (or large foil sheets if unavailable)
- 4 cups (960 ml) water or low-sodium lamb/beef stock (to add during cooking)
- 24 small corn tortillas
- 1 medium white onion, finely chopped (for garnish)
- 1 bunch cilantro, chopped (for garnish)
- 4 limes, quartered
- Salsa roja or salsa verde (store-bought or homemade), to taste
- Optional: cooked beans or simple rice to serve alongside

Instructions

Short Description:
Slow-cooked Jaliscan barbacoa—traditionally cooked in an underground pit—tender shredded lamb seasoned with guajillo and local aromatics, served hot in corn tortillas with onion, cilantro, and lime. The cooking liquid becomes a flavorful consommé to spoon into the tacos or serve on the side.

Regional Notes:
This Jalisco version follows the regional custom of slow pit-roasting (barbacoa en hoyo) and uses lamb shoulder (borrego) wrapped in maguey or banana leaves with Mexican chiles and hoja santa when available. Compared with northern slow-smoked beef variants, Jalisco barbacoa leans on steamy, leaf-wrapped underground cooking and bright garnishes rather than heavy smoke.

1. Toast chiles briefly in a dry skillet over medium heat, 10–20 seconds per side, until fragrant (do not burn). Transfer to a bowl, cover with hot water, and soak 20–30 minutes until softened. Reserve soaking liquid.
2. In a blender, combine rehydrated chiles (drained), 2 cups (480 ml) of the reserved soaking liquid, halved onion, garlic cloves, vinegar, oregano, cumin, ground cloves, ground pepper, and 1 tsp (5 ml) salt. Blend to a smooth paste, adding a tablespoon of water if needed.
3. Pat the lamb shoulder dry and rub the chile-spice paste all over, massaging into crevices. Add the remaining 1 tsp (5 ml) salt and tuck in bay leaves and hoja santa or epazote if using. Cover and refrigerate to marinate for at least 4 hours or preferably overnight.
4. Prepare the pit (authentic method): dig a pit about 2–3 ft (60–90 cm) across and 1–2 ft (30–60 cm) deep. Build a fire with hardwood and heat stones at the bottom until very hot; let embers form. Line the pit with maguey or banana leaves, place the marinated lamb on the leaves, pour 4 cups (960 ml) water or stock around (not over) the meat, cover the meat with more leaves, then cover tightly with soil or heavy lids to trap steam. Cook for 8–10 hours until meat is falling-apart tender.
5. If you cannot dig a pit, use the oven or a large Dutch oven: preheat oven to 300°F (150°C). Line a large baking dish or Dutch oven with banana leaves or heavy-duty foil, place the lamb on the leaves, pour 4 cups (960 ml) water or stock into the dish, cover tightly with more leaves and foil, then with the lid. Bake 4–6 hours (or until meat falls apart). Alternatively, place everything in a slow cooker and cook on low 8–10 hours.
6. When the meat is done, remove carefully to a cutting board. Reserve cooking liquid (strain and skim fat) to serve as consommé. Remove bones and shred the lamb with forks into large, juicy pieces.
7. Warm corn tortillas on a comal or skillet until pliable. To serve, place a generous portion of shredded lamb on each tortilla, top with chopped onion and cilantro, and squeeze lime. Offer consommé in small bowls to spoon over tacos or for dipping, and serve salsa on the side.
8. Finish: taste and adjust salt in the meat and consommé. Serve immediately with extra lime wedges, salsa, and optional beans or rice for a complete meal.