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
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.
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
DIRECTIONS:
- Slightly toast the avocado leaves over medium-high heat on a griddle. (Please check the ingredients list below)
- 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.
- 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!
Barbacoa de Borrego
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
¡Buen provecho!
Mely,
More recipes:
Red Mexican Beef Barbacoa
Quick Fresh Tomatillo Salsa Recipe
Mushroom Soup
Rebecca Subbiah
looks mouthwatering as always 🙂
Nammi
yummm, ....
Nora
Mely, me quedé con la boca abierta! Literal. Qué gran receta y las fotos! Te felicito!
Besos
Nora
Me encanta la barbacoa de borrego!
Chris
What a meal! I usually don't like lamb but I think I'd devour yours. Great job.
Anonymous
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.
mmartinez
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!
Martin Zaragoza
Se ve riquísimo
Martin Zaragoza
Se ve riquísimo
Tim
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.
mmartinez
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.
Angelica
Mely, puedo hacer la barbacoa en una olla tamalera? Cuánto tardaría más o menos?
mmartinez
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.
María Alaminos
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 🙂
Mely Martínez
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!