Entree: Mexico – Central Highlands – Barbacoa de Borrego (Traditional slow-steamed spiced lamb served with chile-scented consommé)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 4 hrs

Total 4 hrs 30 min

Ingredients

- 3.5 lb (1.6 kg) lamb shoulder, bone-in (approximately)
- 4 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 1 cup (240 ml) hot water for soaking chiles plus additional water as needed
- 6 garlic cloves
- 1 large white onion, quartered, about 10 oz (280 g)
- 1/4 cup (60 ml) white vinegar
- 1 tsp (2 g) ground cumin
- 1 tsp (1 g) dried Mexican oregano
- 3 whole cloves
- 2 bay leaves
- 1 tbsp (15 ml) salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 cup (240 ml) beef or lamb broth (or water)
- 4–6 maguey leaves or banana leaves for wrapping (as available)
- Kitchen foil for sealing
- Lime wedges, chopped white onion, and fresh cilantro for serving
- Warm corn tortillas for serving

Instructions

1. Prepare the chile marinade and season the lamb: Toast the dried chiles briefly in a dry skillet until fragrant, then soak in 1 cup (240 ml) hot water for 15 minutes until softened. In a blender combine soaked chiles (with soaking water), garlic, quartered onion, vinegar, cumin, oregano, cloves, salt, and pepper; blend to a smooth purée, adding a little water if needed to reach a thick sauce. Rub the sauce all over the lamb shoulder, massaging it into any crevices; let marinate at least 1 hour or overnight in the refrigerator for deeper flavor.
2. Wrap and slow-cook until tender, then finish and serve: Preheat oven to 300°F (150°C). Line a deep roasting pan or Dutch oven with maguey or banana leaves, place the marinated lamb on the leaves, pour 1 cup (240 ml) broth around (not over) the meat, cover the lamb tightly with more leaves and seal everything with foil or the pot lid. Roast in the oven 3 to 4 hours until the meat is falling apart and can be shredded easily. Remove meat, shred into large moist pieces, strain and reserve the cooking liquid as consommé. Rewarm shredded lamb in a little reserved consommé, serve with warm corn tortillas, lime, chopped onion and cilantro, and offer the consommé alongside for dipping or sipping.