📝 About This Recipe
Transport your kitchen to the heart of Hidalgo with this authentic Barbacoa de Borrego, a dish defined by its soul-warming tenderness and deep, earthy complexity. Traditionally cooked in underground pits, this version adapts the ancient technique for your oven, utilizing agave (maguey) leaves to steam the lamb until it effortlessly falls from the bone. The result is a dual masterpiece: succulent, melt-in-your-mouth meat and a rich, concentrated 'consomé' drippings broth that captures the very essence of the lamb.
🥗 Ingredients
The Lamb
- 5-6 pounds Lamb Shoulder or Leg (bone-in, cut into large 4-inch chunks)
- 3-4 large pieces Maguey (Agave) leaves (can substitute with banana leaves if unavailable)
- 3 tablespoons Kosher Salt (to taste)
The Consomé Base (Bottom of Pot)
- 3 quarts Water
- 1 cup Garbanzo beans (dried, soaked overnight)
- 2 pieces Carrots (peeled and cut into large rounds)
- 1/2 piece White Onion (whole)
- 2 pieces Chipotle peppers in adobo (for a hint of smokiness)
- 1/4 cup Rice (uncooked)
The Aromatics & Marinade
- 1 head Garlic (top sliced off to expose cloves)
- 6-8 pieces Dried Avocado Leaves (crucial for authentic anise-like flavor)
- 4 pieces Guajillo Chiles (stemmed and seeded)
- 1 teaspoon Cumin seeds (toasted)
- 10 pieces Black Peppercorns
For Serving
- 30 pieces Corn Tortillas (warm, nixtamalized)
- 1 bunch Cilantro (finely chopped)
- 1 piece White Onion (finely diced)
- 4 pieces Lime wedges
- 1 cup Salsa Borracha (made with pasilla chiles and pulque or beer)
👨🍳 Instructions
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1
Preheat your oven to 300°F (150°C). If using maguey leaves, carefully char them over an open gas flame for 1-2 minutes until they become pliable and fragrant.
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2
Season the lamb chunks generously with kosher salt on all sides. Let the meat sit at room temperature while you prepare the pot.
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3
In a large, heavy-bottomed Dutch oven or stockpot, add the water, soaked garbanzos, rice, carrots, half onion, and chipotle peppers.
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4
Place a steamer basket or a wire rack inside the pot, ensuring it sits just above the water level of the consomé base.
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5
Line the steamer basket with the maguey leaves, letting the ends hang over the sides of the pot. These will be folded over later to create a sealed steam chamber.
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6
Toast the guajillo chiles, cumin, and peppercorns in a dry pan until fragrant. Blend them with a splash of water to create a thin paste and rub this lightly over the lamb.
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7
Arrange the lamb pieces inside the leaf-lined basket. Tucked between the meat, place the head of garlic and the dried avocado leaves.
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8
Fold the overhanging maguey leaves over the meat to completely enclose it. If there are gaps, cover with an extra piece of leaf or parchment paper.
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9
Seal the pot with a tight-fitting lid. For an extra-tight seal, you can place a layer of aluminum foil between the pot and the lid.
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10
Transfer to the oven and roast for 6 to 8 hours. The meat is done when it is incredibly tender and literally falling off the bone.
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11
Carefully remove the pot from the oven. Open the leaves (watch out for the hot steam!) and transfer the meat to a large platter. Shred the meat coarsely, discarding excess fat and bones.
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12
Remove the steamer basket. Taste the consomé at the bottom—it should be incredibly flavorful. Season the broth with salt to taste.
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13
Serve the shredded lamb in warm tortillas, and serve the hot consomé in small bowls on the side for sipping or dipping.
💡 Chef's Tips
If you cannot find maguey leaves, banana leaves are a great substitute, but add 2 extra avocado leaves to mimic the maguey's flavor. Do not rush the cooking; the low temperature is essential for breaking down the tough connective tissue of the lamb. Always use bone-in meat; the marrow adds an incomparable richness to the consomé broth. If the consomé looks too greasy, you can skim some fat off the top, but remember that the fat carries most of the flavor. Leftover barbacoa makes the best 'quesabirria' style tacos the next day when fried on a griddle.
🍽️ Serving Suggestions
Serve the consomé first or alongside the tacos, garnished with a spoonful of garbanzos from the pot, chopped onion, and cilantro. Pair with a cold Mexican lager or a traditional glass of Pulque if you can find it. Accompany with 'Salsa Borracha' (Drunken Salsa) made with dark beer and pasilla chiles. Provide plenty of lime wedges; the acidity is necessary to cut through the richness of the lamb fat. A side of pickled red onions with habanero adds a lovely crunch and heat.