Tacos de Barbacoa de Borrego
Slow-braised lamb shoulder becomes impossibly tender and smoky, shredded and piled into warm tortillas with onion, cilantro, and lime. Authentic Mexican comfort in 2 hours.
- Total time
- 135 min
- Servings
- 4
- Calories
- 720
- Protein
- 72g
Ingredients
- 3 lbs lamb shoulder, boneless and trimmed
- 1 medium, halved white onion
- 6 count garlic cloves
- 4 count dried guajillo or ancho chiles
- 1.5 tsp cumin
- 2 count bay leaves
- 2 tbsp olive oil
- 12 count corn tortillas
- 1 set fresh cilantro, white onion, and lime (for serving)
Instructions
- 1
Cut lamb into 3-inch chunks. Pat dry with paper towels.
- 2
Remove seeds and stems from dried chiles. Toast in a dry skillet over medium heat for 1 minute until fragrant.
- 3
Soak toasted chiles in 1 cup hot water for 10 minutes until softened.
- 4
Blend soaked chiles with their soaking water, garlic, cumin, and 0.5 tsp salt until smooth.
- 5
Heat olive oil in a heavy Dutch oven or large pot over medium-high until shimmering, ~90 seconds.
- 6
Working in batches, sear lamb chunks 2-3 minutes per side without moving—surface should brown. Transfer to a plate.
- 7
Return all lamb to pot. Pour chile paste over meat, add halved onion and bay leaves, and stir to coat.
- 8
Cover and braise in a 325°F oven for 2.5 to 3 hours until lamb shreds easily with a fork.
- 9
Remove from oven. Discard onion and bay leaves. Shred lamb with two forks directly in the pot.
- 10
Stir shredded meat into the braising liquid until moist and cohesive.
- 11
Warm tortillas in a dry skillet over medium heat, 30 seconds per side, until pliable.
- 12
Fill each tortilla with 2–3 tbsp barbacoa. Top with fresh cilantro, diced onion, and a squeeze of lime.
- 13
Serve immediately with extra lime wedges and remaining braising liquid on the side.
Tools you’ll need
- large heavy Dutch oven or braising pot with lid
- dry skillet (10-inch minimum)
- blender or food processor
- kitchen tongs
- two forks (for shredding)
- oven (325°F capable)
- cutting board and chef's knife
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