Barbacoa de Borrego with Traditional Mexican Sides

Prep Time: 30 minutes  |  Cook Time: 4 hours  |  Total Time: 4 hours 30 minutes
Servings: 6 servings  |  Difficulty: Medium  |  Cuisine: Mexican

Ingredients

• 4 lbs lamb shoulder or leg, bone-in
• 6 dried guajillo chiles, stemmed and seeded
• 3 dried ancho chiles, stemmed and seeded
• 4 garlic cloves
• 1 white onion, quartered
• 2 tsp ground cumin
• 2 tsp dried Mexican oregano
• 2 bay leaves
• 1 tbsp salt
• 1 cup beef or lamb broth
• Banana or avocado leaves (for wrapping)
• Warm corn tortillas, for serving
• Refried beans, for serving
• Guacamole, for serving
• Fresh limes, halved
• Diced white onion and chopped cilantro, for garnish
• Salsa roja and queso fresco, for serving

Instructions

1. Toast the dried chiles in a dry skillet for 30 seconds per side, then soak in hot water for 15 minutes until softened.
2. Blend soaked chiles with garlic, onion, cumin, oregano, salt, and broth until smooth to make the adobo paste.
3. Rub the lamb generously with the adobo and marinate for at least 2 hours or overnight.
4. Line a Dutch oven or roasting pan with banana leaves, place the lamb inside, add bay leaves, and pour in remaining marinade.
5. Cover tightly with more banana leaves and a lid, then slow-roast at 300°F (150°C) for 3.5 to 4 hours until the meat is fork-tender and falling off the bone.
6. Rest the lamb 15 minutes, then shred or serve in chunks with the bone exposed.
7. Serve on a platter alongside refried beans, guacamole, salsa, queso fresco, lime wedges, diced onion, and warm tortillas for tacos.

Tips & Notes

• If you can’t find banana leaves, use parchment paper and aluminum foil to seal in the steam.
• Save the flavorful drippings — they make an incredible consomé to sip alongside your tacos.
• Squeeze fresh lime over the meat just before eating to brighten the rich flavors.

Nutrition Notes

Lamb barbacoa is rich in protein, iron, and B vitamins, while the accompaniments add fiber, healthy fats, and vitamin C from fresh limes and avocado.