Authentic Barbacoa de Borrego Recipe – Tender Lamb with Consomé
When I made barbacoa de borrego for the first time, I was thrilled by the explosion of flavors that came with every bite. The tender lamb, infused with smoky spices and seasonings, filled my kitchen with an irresistible aroma.
It reminded me of communal family meals, brimming with warmth and love. Preparing this dish felt like a moment to connect with tradition, even as I put my spin on it. Discover all the flavors inside our Barbacoa Tacos Recipe.
Ingredients for Barbacoa de Borrego Recipe
Here are some ingredients for barbacoa de borrego:
For the Barbacoa
- 6 pounds of lamb (leg or shoulder), cut into large chunks
- 12 banana leaves
- Salt and pepper to taste
- 6 cloves garlic, minced
- 3 sprigs fresh cilantro
- 3 sprigs fresh mint
- 1 large carrot, sliced
- 1 small onion, diced
- 3 dried guajillo chiles
- 3 dried morita chiles
- 1/2 cup soaked garbanzo beans
- 1/2 cup uncooked rice
- 1 teaspoon dried oregano
- 1 teaspoon marjoram
- 3 cups water
Garnishes
- Chopped onion
- Fresh cilantro
- Radishes
- Lime wedges
- Warm corn tortillas
Note: This recipe yields approximately 8 generous servings.
Variations to Try
Barbacoa de borrego is versatile and can be adapted to suit your preferences.
- Replace lamb with beef, goat, or even chicken if lamb is unavailable.
- Add aromatic spices such as cinnamon or clove for a richer depth of flavor.
- Use parchment paper if banana leaves are unavailable.
- Swap garbanzo beans for potatoes or add carrots for a heartier consomé.
- Make it spicier by using extra chiles de árbol.
Looking for more tasty ideas? Check out our dinner recipes collection.
Cooking Time
- Prep Time: 30 minutes
- Cooking Time: 5 hours
- Total Time (including soaking garbanzo beans): Approx. 13.5 hours
Equipment You Need
- Large steamer pot: To cook the lamb and capture the juices.
- Heatproof smaller pot: To hold the consomé ingredients within the steamer.
- Large flat griddle or skillet: For preparing the banana leaves.
- Knife and cutting board: For chopping meat and vegetables.
- Tongs: To handle the lamb and banana leaves safely.
How to Make Barbacoa de Borrego?
This rich and savory dish involves slow-cooking lamb wrapped in banana leaves. Here’s a step-by-step guide to making it.
Step 1: Prepare the Banana Leaves
Before assembling the barbacoa, warm the banana leaves. Heat a skillet over medium-high heat and press each leaf onto the surface. The leaf will become soft, pliable, and shiny. This ensures it won’t crack or tear during cooking. Set the leaves aside.
Step 2: Season and Arrange the Lamb
Rinse the lamb pieces thoroughly and pat them dry. Sprinkle generously with salt and pepper. Line your steamer pot with the prepared banana leaves, making sure they overlap and extend over the edges of the pot.
Step 3: Assemble the Consomé
Add your consomé ingredients (such as carrots, onion, chiles, garbanzo beans, rice, and herbs) to a smaller heatproof pot. Pour water until it is three-quarters full. Place this pot inside the steamer.
Step 4: Wrap the Lamb
Carefully arrange the lamb pieces on top of the banana leaves. Fold the overhanging leaves inward, fully enclosing the meat. Cover the pot with its lid, ensuring a tight seal to retain steam.
Step 5: Steam the Barbacoa
Bring the steamer to a boil over medium-high heat. Once steam starts building up, lower the heat and cook gently for about 4-5 hours. Check occasionally to ensure there’s enough water in the steamed consomé.
Step 6: Serve the Lamb and Consomé
When the lamb is tender and pulls apart easily, remove it from the pot and set it aside. Strain the consomé to remove large herbs and chiles. Serve the consomé in bowls, topped with shredded lamb and fresh garnishes like onion and cilantro.
Why You’ll Love This Recipe?
This dish is a cherished favorite for many reasons, including its cultural depth.
- Cooking lamb this way results in incredibly tender, flavorful meat.
- The consomé adds warmth and comfort, making it perfect for gatherings.
- It’s a great way to explore traditional Mexican cooking techniques.
- Versatile preparation allows for endless customizations.
How to Serve Barbacoa de Borrego?
Barbacoa de borrego is traditionally served with its flavorful consomé. Arrange the lamb in bowls over the consomé, and finish with garnishes like diced onion, fresh cilantro, and a squeeze of lime. Serve alongside warm corn tortillas, so guests can assemble their tacos.
For extra flair, add radish slices or creamy avocado as toppings. You can also accompany the dish with salsa roja or salsa verde for a tangy kick. Get inspired to cook at home with our Barbacoa Bowl Recipe.
Nutritional Information
Here’s a quick look at the nutritional value per serving (based on lamb and garnishes):
- Calories: 450
- Protein: 32g
- Carbohydrates: 18g
- Fat: 28g
Make Ahead and Storage
You can prepare barbacoa de borrego in advance to make the process easier. Once cooked, store the shredded lamb in an airtight container in the refrigerator for up to 4 days. Keep the consomé in a separate container to preserve its flavor. When reheating, warm both components together on the stovetop.
Barbacoa also freezes beautifully. Divide the lamb into portions, along with some of the consomé, and freeze for up to 2 months. Thaw overnight in the fridge and reheat gently to enjoy the same rich flavor.
Tips for Making the Recipe
Here are some tips to help your barbacoa come out even better!
- Use fresh banana leaves for the best aroma and texture during steaming.
- Make sure the lamb is well-seasoned before arranging it in the pot.
- Add more dried chiles for a vibrant, spicy consomé.
- Avoid over-packing the steamer pot to ensure thorough, even cooking.
- Enjoy the dish within two days of cooking to take advantage of its peak flavors.
What Does Barbacoa de Borrego Mean?
Barbacoa de borrego translates to “barbacoa of lamb” in English. It refers to the traditional Mexican method of preparing lamb by slow-cooking it with spices, herbs, and chiles. This fragrant and hearty dish has its roots in indigenous cooking, showcasing techniques like steaming meat in pits lined with maguey leaves. Although modern kitchens use simpler equipment, the flavors remain deeply tied to tradition.
Barbacoa de borrego is as much a celebration as it is a meal. Try it out and savor its satisfying balance of spices, textures, and vibrant toppings!
Barbacoa de Borrego Recipe
Ingredients
Method
- Before assembling the barbacoa, warm the banana leaves. Heat a skillet over medium-high heat and press each leaf onto the surface. The leaf will become soft, pliable, and shiny. This ensures it won’t crack or tear during cooking. Set the leaves aside.
- Rinse the lamb pieces thoroughly and pat them dry. Sprinkle generously with salt and pepper. Line your steamer pot with the prepared banana leaves, making sure they overlap and extend over the edges of the pot.
- Add your consomé ingredients (such as carrots, onion, chiles, garbanzo beans, rice, and herbs) to a smaller heatproof pot. Pour water until it is three-quarters full. Place this pot inside the steamer.
- Carefully arrange the lamb pieces on top of the banana leaves. Fold the overhanging leaves inward, fully enclosing the meat. Cover the pot with its lid, ensuring a tight seal to retain steam.
- Bring the steamer to a boil over medium-high heat. Once steam starts building up, lower the heat and cook gently for about 4-5 hours. Check occasionally to ensure there’s enough water in the steamed consomé.
- When the lamb is tender and pulls apart easily, remove it from the pot and set it aside. Strain the consomé to remove large herbs and chiles. Serve the consomé in bowls, topped with shredded lamb and fresh garnishes like onion and cilantro.