Tacos de Barbacoa de Borrego are a cherished dish in Mexican cuisine, often enjoyed during special occasions. The slow-cooked lamb, marinated in a rich blend of dried chiles and spices, transforms into tender, flavorful meat that pairs perfectly with soft corn tortillas.
Ingredients:
- 3 lbs lamb shoulder or leg
- 5 guajillo chiles, dried (seeds and stems removed)
- 3 ancho chiles, dried (seeds and stems removed)
- 2 garlic cloves
- 1 onion, quartered
- 2 bay leaves
- 1 tbsp cumin seeds
- 1 tsp dried oregano
- 2 tbsp apple cider vinegar
- Salt and pepper to taste
- 1 cup beef or lamb broth
- Banana leaves or aluminum foil (for wrapping)
- Corn tortillas
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions:
- Prepare the marinade: Toast the guajillo and ancho chiles in a dry pan over medium heat for about 2 minutes, until fragrant. Transfer to a bowl and cover with hot water. Soak for 15 minutes, then drain. Blend the chiles with garlic, onion, cumin, oregano, vinegar, salt, and pepper, adding a little broth as needed to form a smooth paste.
- Marinate the lamb: Rub the lamb with the chile marinade, covering it thoroughly. Let it marinate for at least 4 hours or overnight for best flavor.
- Cook the lamb: Preheat your oven to 325°F (160°C). Wrap the marinated lamb in banana leaves or aluminum foil, creating a tight seal. Place the wrapped lamb in a roasting pan, pour in the remaining broth, and cover the pan. Bake for 3-4 hours until the meat is tender and easily shredded.
- Shred the lamb: Once cooked, unwrap the lamb and shred the meat with forks. Keep warm and set aside.
- Assemble the tacos: Warm the corn tortillas and fill them with shredded barbacoa lamb. Garnish with fresh cilantro and serve with lime wedges.
