Barbacoa de Borrego Oaxacan Style

by Jose Hadad

Get ready to impress your friends with this Chef’s Special recipe that delightfully serves 10 people! It stars succulent lamb, beautifully marinated in a blend of dried chiles, garlic, vinegar, spices, and refreshing Negra Modelo beer. After achieving a perfect golden-brown sear, the lamb is marinated for a flavorful 12 to 24 hours and then slow-cooked, complemented by aromatic garlic and hearty onion slices. Enjoy!

Serves: 10 People

  • 20 kg of lamb section of your preference.
  • 2 medium onions
  • 2 medium carrots

Marinade

  • 4 dried guajillo chiles
  • 4 dried ancho chiles
  • 8 garlic cloves
  • 4 tablespoons vinegar
  • 2 teaspoons salt
  • 1 cup chipotle in adobo
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon Mexican oregano
  • 1 teaspoon allspice
  • 1 Negra Modelo beer
  • 4 cups water

Preparation

  1. Blend all ingredients for the marinade until smooth.
  2. Sear the lamb on all sides until it gets a golden brown. Do not burn!
  3. Marinate the lamb in the sauce and refrigerate for 12 to 24 hours.
  4. For cooking, line your tray with banana leaves and avocado skins, add the lamb, garlic, and pieces of one-inch-thick onions and carrots.
  5. Roast at 300°F for 3 hours, then reduce the temperature to 250°F for 30 minutes, or until serving.
  6. To serve, top a crispy tostada with juicy lamb, fresh cilantro, and chopped onions, and add Salsa Morita, Salsa Verde, or Roasted Tomatillo & Avocado. Served with a side of lime wedges.
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