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Barbacoa de Borrego

Name: Barbacoa de Borrego
Total time: 8h
Yield: 8 servings
Cuisine: Mexico
Ingredients: 2 kg lamb shoulder and shank; Maguey or banana leaves; 4 guajillo chilies; 2 ancho chilies; Garlic; Cumin, clove; Salt; Chickpeas; Rice; Onion, cilantro, lime

Hidalgo pit-style lamb wrapped in maguey leaves and steamed for hours until spoon-tender, served with consomé.

8h 8 servings Hard

Ingredients

• 2 kg lamb shoulder and shank
• Maguey or banana leaves
• 4 guajillo chilies
• 2 ancho chilies
• Garlic
• Cumin, clove
• Salt
• Chickpeas
• Rice
• Onion, cilantro, lime

Method

Step 1 of 425%

Toast and blend chilies with garlic, spices and water; rub on lamb.

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1
Toast and blend chilies with garlic, spices and water; rub on lamb.
2
Line pot with leaves; add lamb over rack with water, chickpeas and rice below.
3
Cover tightly; steam 6 hr until falling apart.
4
Shred lamb; serve broth as consomé with taco fixings.