Name: Authentic Traditional Barbacoa de Borrego (Mexican Pit-Barbecued Lamb)
Prep time: 45 min
Cook time: 720 min
Yield: 10
Cuisine: Mexico
Ingredients: 5 kg bone-in lamb meat (preferably shoulder, ribs, or head); 100 g dried guajillo chiles (8-10 chiles), stems and seeds removed; 50 g dried ancho chiles (3-4 chiles), stems and seeds removed; 4 cloves garlic, peeled; 1 medium white onion, quartered; 60 ml apple cider vinegar; 2 teaspoons dried oregano (preferably Mexican); 2 teaspoons ground cumin; 1 teaspoon ground black pepper; 1 teaspoon ground cloves; 2 teaspoons salt (plus more to taste); 1 cinnamon stick (approx. 3 inches); 1 liter water (for the marinade); 20-30 large fresh maguey (agave) leaves (can substitute banana leaves if maguey is unavailable); 100 g lard or vegetable shortening (for greasing leaves and meat); 5 liters water (for steaming inside the pit); 10-12 large corn tortillas (for serving); 1 white onion, finely chopped (for garnish); Fresh cilantro, chopped (for garnish); Lime wedges (for serving)

Barbacoa 🇲🇽 Mexico

A form of cooking meat that originated in Mexico, traditionally lamb or goat.

Traditional slow-cooked

Made with

Lamb or goat maguey leaves spices

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