• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Mexico In My Kitchen
  • Home
  • Recipes
    • Recipe Index
  • About
    • Contact
    • Testimonials
  • Cookbook
  • Meal Menu
  • Español
  • In our kitchen
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipes
    • Recipe Index
  • About
    • Contact
    • Testimonials
  • Cookbook
  • Meal Menu
  • Español
  • In our kitchen
×

You are here: Home » Antojitos » Lamb Barbacoa | Barbacoa de Borrego

Lamb Barbacoa | Barbacoa de Borrego

Published: Jun 27, 2014 · Updated: Oct 24, 2019 by Mely Martínez

Jump to Recipe Print Recipe

My mouth waters just at the thought of Lamb Barbacoa. It’s a simple stew that you can enjoy on a Sunday morning when everyone’s at home and has time to enjoy a relaxing brunch. I always prepare this meal overnight, I just add everything to the slow cooker and forget about it until the next morning.

Barbacoa de Borrego

Lamb Barbacoa | Barbacoa de Borrego
The garnishes are also prepared ahead of time. That way the only thing I have to do in the morning is warm the tortillas up and serve the soup.

Lamb Barbacoa | Easier Than You Think
This picture is from one of my old cooking books. ...Y la cocina se hizo para celebrar (1984)

Traditionally, this dish is cooked in a pit, in places like the states of Hidalgo, Tlaxcala, and Edo. de Mexico. It’s wrapped in Agave leaves and cooked all night in the ground in a hole that’s about 5 feet in diameter and 3.5 feet deep. The bottom of the hole is lined with medium-sized stones, then logs are placed over the stones in a pyramid shape, like a fire pit. The fire is then lit for about 3 hours until you have abundant coals. The stones are removed from the hole with a shovel and rearranged at the bottom of the pit, with some coal removed to be used later.

Agave leaves (previously roasted) are placed in the hole to cover all the coals. A large pot of the broth’s ingredients is set on top of the maguey (agave) leaves and a wireframe is placed over the pot. The Lamb is wrapped in roasted agave leaves and placed over the wireframe/grill. A large, wet heavy cloth is placed on top and them; this is then covered with a thick layer of soil, the hot stones, and the coals that were previously removed. The cooking time will take approximately 7- 8 hours.

Yes, making this the traditional way will be kind of difficult for must of us, but it’s really easy to make in the slow cooker or in a Dutch oven.

How to make Barbacoa de Borrego

JUMP TO FULL INSTRUCTIONS Lamb Barbacoa | Ingredients

DIRECTIONS:
Lamb Barbacoa | enjoy this traditional recipe with a step by step photo tutorial.

  • Slightly toast the avocado leaves over medium-high heat on a griddle. (Please check the ingredients list below)

Lamb Barbacoa | step by step instructions with photos of the process.

  • Place the potato, carrots, onion, garlic, serrano pepper, rice, and chickpeas in the cooking pot. Cover with 6 cups of water.
  • Place a steamer or metal cooking rack (I use the metal steamer from my pressure cooker) over the vegetables, this will support the meat.
  • Season the lamb rack with the coarse sea salt on both sides. Place on the steamer.
  • The meat usually doesn't touch the water, it is cooked merely from the vapor/steam. Place the avocado leaves on the lamb. Cover the pot with aluminum foil and then place the lid on tightly. Cook for 4 ½ hours on high in your slow cooker or for about 1 hour in a large pot/Dutch oven on your stovetop over medium heat.

Lamb Barbacoa | step by step instructions

  • To serve, skim off the fat floating on the surface of the broth, remove garlic and onion pieces, and divide the consommé and vegetables into 4 bowls. Place the meat on a serving plate to allow everyone to make tacos with the warm tortillas. Garnish with cilantro, onion and lime juice. Don’t forget the hot salsa!

Lamb Barbacoa | Mexican Recipes

Barbacoa de Borrego

Mely Martínez - Mexico in my Kitchen
My mouth waters just at the thought of Lamb Barbacoa. It’s a simple stew that you can enjoy on a Sunday morning when everyone’s at home and has time to enjoy a relaxing brunch. I always prepare this meal overnight, I just add everything to the slow cooker and forget about it until the next morning.
5 from 1 vote
Print Recipe Pin Recipe Add to Collection Go to Collections
Course Antojitos
Cuisine Mexican
Servings 4

Ingredients
  

  • 3 Avocado leaves
  • 1 large baking potato peeled and cut into 4 pieces
  • 2 medium sized carrots peeled and cut into slices
  • ½ white onion cut into wedges
  • 4 garlic cloves peeled
  • 1 Serrano pepper thinly sliced
  • 4 Tbsp. white rice uncooked
  • ⅓ cup chickpeas soaked overnight*
  • 1 Full rack of Lamb about 1 ½ pounds
  • 1 tsp of coarse sea salt
  • 6 cups of water

Garnish:

  • 1 cup cilantro finely chopped
  • 1 cup white onion finely chopped
  • 1 lime cut in wedges
  • Warm tortillas and your favorite hot salsa

Instructions
 

  • Slightly toast the avocado leaves over medium-high heat on a griddle.
  • Place the potato, carrots, onion, garlic, serrano pepper, rice, and chickpeas in the cooking pot. Cover with 6 cups of water.
  • Place a steamer or metal cooking rack (I use the metal steamer from my pressure cooker) over the vegetables, this will support the meat.
  • Season the lamb rack with the coarse sea salt on both sides. Place on the steamer.
  • The meat usually doesn’t touch the water, it is cooked merely from the vapor/steam. Place the avocado leaves on the lamb. Cover the pot with aluminum foil and then place the lid on tightly. Cook for 4 ½ hours on high in your slow cooker or for about 1 hour in a large pot/Dutch oven on your stove top over medium heat.

Notes

• *You can substitute the uncooked chickpeas for canned chickpeas. If using the canned version, add it to the stew a half hour before finish cooking.
• You can also use a Leg of Lamb, or a combination of both leg and rack, for more servings.
• This recipe will render 4 large bowls of consommé and about 2 -3 tacos per person.
• This is the slow cooker version, if cooking in a Dutch oven over the stove top, it will take about 1 hour, or until meat is tender.
Keyword barbacoa de borrego, how to make barbacoa de borrego, lamb barbacoa
Tried this recipe?Let us know how it was!

¡Buen provecho!
Mely,

More recipes:

Red Mexican Beef Barbacoa
Quick Fresh Tomatillo Salsa Recipe
Mushroom Soup

Previous Post: « Basic Michelada Cocktail Recipe
Next Post: White Moscato And Peach Sangria »

Reader Interactions

Comments

  1. Rebecca Subbiah

    June 27, 2014 at 11:07 pm

    looks mouthwatering as always 🙂

    Reply
  2. Nammi

    June 28, 2014 at 4:14 am

    yummm, ....

    Reply
  3. Nora

    June 28, 2014 at 11:48 pm

    Mely, me quedé con la boca abierta! Literal. Qué gran receta y las fotos! Te felicito!

    Besos

    Reply
  4. Nora

    June 28, 2014 at 11:48 pm

    Me encanta la barbacoa de borrego!

    Reply
  5. Chris

    July 09, 2014 at 5:46 pm

    What a meal! I usually don't like lamb but I think I'd devour yours. Great job.

    Reply
  6. Anonymous

    September 14, 2015 at 8:46 am

    Do you have to use lamb? Can you use beef or pork? I love barbacoa but i don't think the kind I've eaten is lamb. I could be wrong but i always thought it was some type of beef.

    Reply
    • mmartinez

      September 14, 2015 at 11:36 am

      Hello,

      As I mentioned above, this is a popular way to make barbacoa in the Central States of Mexico, like Hidalgo, Tlaxcala, Edo. de Mexico, Puebla and others close by. But all over Mexico, there is the beef barbacoa made using the beef head and neck. There is also chicken barbacoa and fish barbacoa. You can absolutely use beef or pork is you like using this recipe as a base.

      Happy cooking!

      Reply
  7. Martin Zaragoza

    May 22, 2016 at 5:19 pm

    Se ve riquísimo

    Reply
  8. Martin Zaragoza

    May 22, 2016 at 5:20 pm

    Se ve riquísimo

    Reply
  9. Tim

    December 07, 2018 at 1:05 am

    Is rack of lamb inexpensive where you live? I am curious as to why you use the rack rather than a shoulder or even a leg or belly? I wouldnt dream of cooking a lamb loin or rack past medium.

    Reply
    • mmartinez

      December 07, 2018 at 11:54 am

      Hello Tim,
      I live in Dallas, TX, and the leg is more expensive than the rack. You can use other cuts of the lamb to make this dish.

      Reply
  10. Angelica

    August 14, 2019 at 8:05 pm

    Mely, puedo hacer la barbacoa en una olla tamalera? Cuánto tardaría más o menos?

    Reply
    • mmartinez

      August 16, 2019 at 12:48 pm

      Hola Angelica,
      Dependiendo cuanto de carne vas a preparar, pero tardaría como 3 horas si usas las cantidades que se mencionan en a receta. Eso es cocinando a fuego bajito.

      Reply
  11. María Alaminos

    February 22, 2020 at 2:42 pm

    Hola Mely,

    Estuve hace poco en Hidalgo y la barbacoa que probé fue increíble. Pensé que podría hacerla yo en la slow cooker. Me ha encantado encontrar la receta en tu blog pero tengo una pregunta: dices que la dejas haciendo por la noche pero luego dices que son 4 horas y media haciéndose en lo máximo, ¿se podría dejar 8 horas en el bajo y así no tener que levantarme de madrugada a apagarla?

    Muchas gracias

    Pd: tu blog está bien chingón 🙂

    Reply
    • Mely Martínez

      February 22, 2020 at 3:06 pm

      Hola María,
      Cómo la barbacoa de Hidalgo, no hay dos! Es riquísima, hasta la que venden junto a la carretera, con sus tortillas recién hechas y su salsa verde cruda o la de chiles moritas. Una delicia!
      Si, son 8 horas si las haces en la olla de lento cocimiento. Algunas ollas se pueden programar para apagarse después de cierto tiempo. Si la cocinas en una olla normal encima de la estufa son 4 y media a lumbre bajita. Pero el tiempo de cocción depende mucho de que tan tierna sea la carne del borrego. Saludos y que te quede muy rico!

      Reply

Leave a Reply & Rating Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

ABOUT ME

Mexico in my kitchen | Mely Martinez

Hi, I'm Mely Martinez, a former Mexican school teacher, home cook, and food blogger. I moved to the United States about ten years ago, after living in Mexico my whole life. Now I love to share home-style recipes for authentic Mexican food.

Read more...

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

HOW TO MAKE CAPIROTADA?

Mexican bread pudding capirotada

Mexican Lent Season Food

  • Cod Crispy Fish Tacos
  • Salmon in Tomato Sauce
  • Mexican Lent Recipes
  • Mexican Squash with Cheese

Popular

  • How to make Rosca de Reyes Recipe
  • Mexican Buñuelos Recipe
  • Champurrado
  • Mexican Hot Chocolate and Homemade Mexican Chocolate Mix Recipes

AS FEATURED IN:

JOIN OUR FREE NEWSLETTER




Categories

Footer

MEXICO IN MY KITCHEN IS A PARTICIPANT IN THE AMAZON SERVICES LLC ASSOCIATES PROGRAM, AN AFFILIATE ADVERTISING PROGRAM DESIGNED TO PROVIDE A MEANS FOR SITES TO EARN ADVERTISING FEES BY ADVERTISING AND LINKING TO AMAZON.COM. SOME OF THE OUTGOING LINKS ON THIS WEBSITE ARE AFFILIATE LINKS. IF YOU BUY A PRODUCT AFTER CLICKING AN AFFILIATE LINK, I MAY RECEIVE A SMALL PERCENTAGE OF THE SALE FOR REFERRING YOU, AT NO EXTRA COST TO YOU.

COPYRIGHT © 2021 · MEXICO IN MY KITCHEN. ALL CONTENT, RECIPES AND PHOTOGRAPHS ARE COPYRIGHTED TO MELY MARTÍNEZ AND ARE THE PROPERTY OF MEXICO IN MY KITCHEN. THEY MAY NOT BE REPUBLISHED IN PART OR WHOLE WITHOUT PERMISSION AND PROPER CREDIT. CONTACT ME TO SEEK REPUBLISHING AND SYNDICATION RIGHTS.

PRIVACY POLICY · USER SERVICE AGREEMENT