📝 About This Recipe
A cornerstone of Mexican culinary heritage, Consomé de Borrego is the liquid gold traditionally captured beneath lamb as it slow-roasts in an underground pit. This deeply aromatic broth is infused with the essence of maguey leaves, chickpeas, and a complex blend of dried chilies, creating a rich, restorative elixir. Perfect for a festive Sunday brunch or as a comforting remedy, it offers a sophisticated balance of earthy, spicy, and savory notes that define the heart of Central Mexican soul food.
🥗 Ingredients
The Meat and Aromatics
- 4 pounds Lamb Shoulder or Leg (bone-in, cut into large chunks)
- 1 head Garlic (top sliced off to expose cloves)
- 1 large White Onion (halved)
- 2 large pieces Maguey Leaf or Banana Leaves (toasted until pliable)
The Broth Base
- 1 cup Chickpeas (dried, soaked overnight and drained)
- 2 medium Carrots (peeled and diced)
- 1/2 cup Rice (long-grain white, rinsed)
- 5 quarts Water (filtered)
- 3 pieces Guajillo Chilies (stemmed and seeded)
- 3 pieces Avocado Leaves (dried or fresh)
- 2 tablespoons Sea Salt (or to taste)
For Garnish and Service
- 1 bunch Cilantro (finely chopped)
- 1/2 cup White Onion (finely minced)
- 4 pieces Limes (cut into wedges)
- 1/2 cup Salsa Borracha (for drizzling)
- 1 tablespoon Dried Mexican Oregano (to sprinkle)
👨🍳 Instructions
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1
Begin by toasting the maguey or banana leaves over an open flame or on a hot griddle for 30 seconds per side until they become fragrant and flexible.
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2
In a large, heavy-bottomed stockpot (or a tamale steamer), place the soaked chickpeas, diced carrots, rinsed rice, and the halved onion at the bottom.
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3
Add the 5 quarts of water to the pot along with the sea salt and the guajillo chilies.
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4
If using a steamer basket, place it over the water/vegetable mixture. Line the basket with the toasted leaves, creating a nest for the meat.
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5
Season the lamb chunks generously with salt and place them inside the leaf-lined basket. Tuck the head of garlic and the avocado leaves among the meat pieces.
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6
Fold the overhanging leaves over the meat to seal it, then cover the pot with a tight-fitting lid. You can even use a damp kitchen towel under the lid to ensure no steam escapes.
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7
Bring the liquid to a boil, then immediately reduce the heat to a very low simmer. Let it cook undisturbed for 3.5 to 4 hours.
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8
Check the meat after 3.5 hours; it should be 'fall-apart' tender. Once done, carefully remove the meat and the garlic head from the pot.
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9
Remove the steamer basket. Use a slotted spoon to discard the large pieces of onion and the guajillo chilies from the broth.
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10
Skim the excess fat from the surface of the broth using a wide spoon, but leave a little for flavor and 'body'.
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11
Taste the broth; the chickpeas and rice should be perfectly tender and the liquid should be deeply infused with the lamb's juices. Adjust salt if necessary.
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12
Shred a portion of the lamb meat to add back into the bowls, or serve the meat separately as tacos alongside the broth.
💡 Chef's Tips
Use bone-in lamb for the most gelatinous and flavorful broth; the marrow is essential for an authentic mouthfeel. If you cannot find maguey leaves, banana leaves are a great substitute, but adding a few dried avocado leaves is crucial for that specific anise-like aroma. Do not rush the simmering process; a rolling boil will make the broth cloudy and the meat tough. For an even deeper flavor, make the broth one day in advance; the flavors develop significantly overnight in the refrigerator. Always rinse your rice thoroughly before adding it to the pot to prevent the consomé from becoming too starchy.
🍽️ Serving Suggestions
Serve steaming hot in deep clay bowls (cazuelas) with a generous spoonful of the chickpeas and rice at the bottom. Accompany with warm, hand-pressed corn tortillas and the shredded lamb meat on the side for 'tacos de barbacoa'. Provide plenty of fresh garnishes: minced onion, chopped cilantro, and a squeeze of lime are non-negotiable. Pair with a glass of cold Pulque or a smoky Mezcal to cut through the richness of the lamb. A side of Salsa Borracha (made with pasilla chilies and beer) is the traditional spicy companion for this dish.