South Philly barbacoa is a rich, slow-cooked lamb dish that has become a beloved weekend tradition in Philadelphia, thanks to the city’s vibrant Mexican community. This version uses lamb shoulder or leg, seasoned with guajillo chiles, garlic, and warm spices, then cooked low and slow until it’s fall-apart tender. It’s perfect for tacos, served with fresh cilantro, onion, and lime, and it brings the flavors of a Mexican taquerÃa right to your kitchen.
Ingredients
- 5 lb (2.3 kg) boneless lamb shoulder or leg, cut into large chunks
- 4 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 4 cloves garlic, peeled
- 1 medium white onion, quartered
- 2 tbsp (30 ml) apple cider vinegar
- 1 tbsp (15 g) ground cumin
- 1 tbsp (15 g) dried oregano
- 1 tsp (5 g) ground black pepper
- 1 tbsp (15 g) salt, plus more to taste
- 2 bay leaves
- 1 cup (240 ml) beef broth or water
- 2 tbsp (30 ml) vegetable oil
Instructions
- Place the guajillo and ancho chiles in a bowl and cover with hot water. Let soak for 20 minutes until softened.
- Drain the chiles, reserving 1/2 cup (120 ml) of the soaking liquid. In a blender, combine the chiles, garlic, onion, vinegar, cumin, oregano, black pepper, salt, and the reserved soaking liquid. Blend until smooth, adding a little water if needed to make a thick paste.
- Place the lamb chunks in a large bowl or zip-top bag. Pour the chile paste over the meat and toss to coat evenly. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
- Preheat the oven to 300°F (150°C). Heat the vegetable oil in a large Dutch oven or heavy oven-safe pot over medium-high heat. Working in batches, sear the lamb chunks until browned on all sides, about 3–4 minutes per batch. Transfer the seared meat to a plate.
- Return all the lamb to the pot. Add the bay leaves and beef broth (or water). Bring to a simmer on the stovetop.
- Cover the pot with a tight-fitting lid and transfer to the oven. Cook for 3 to 4 hours, until the meat is very tender and easily shreds with a fork.
- Remove the pot from the oven. Using two forks, shred the lamb directly in the pot, mixing it with the cooking juices. Discard the bay leaves. Season with additional salt if needed.
- If you prefer a crisp texture, spread the shredded meat on a baking sheet and broil for 3–5 minutes until edges are browned (optional).
Tips
- Substitutions: If you can’t find guajillo or ancho chiles, use 3–4 dried New Mexico or pasilla chiles, or substitute 2 tablespoons (15 g) of ancho chile powder mixed with 1 tablespoon (15 g) of smoked paprika. The flavor will be slightly less complex but still delicious.
- Make ahead: The chile paste can be made up to 3 days in advance and stored in the refrigerator. The cooked barbacoa also freezes well for up to 3 months.
- Common mistake: Don’t skip the searing step—it develops deep flavor. Also, be patient with the cooking time; if the meat isn’t fork-tender after 3 hours, continue cooking in 30-minute increments until it is.
- Temperature check: For food safety, the lamb must reach a safe minimum internal temperature of 145°F (63°C) as measured with a food thermometer, but because you’re cooking it low and slow, it will far exceed that, ensuring both safety and tenderness.
Serving Suggestions
Serve the barbacoa on warm corn or flour tortillas with diced white onion, fresh cilantro, and a squeeze of lime. Add salsa verde, pickled jalapeños, or a drizzle of crema for extra richness. It also works great over rice, in burritos, or as a filling for quesadillas.
Variations
- Beef barbacoa: Substitute beef chuck roast for the lamb. Cook until it reaches an internal temperature of at least 160°F (71°C) for ground meat, but for whole cuts, 145°F (63°C) is safe; however, you’ll want to cook it low and slow until tender, which will be well above that.
- Spicy version: Add 1–2 dried chiles de árbol (stemmed) to the soaking chiles for extra heat.
- Slow cooker: After searing, transfer everything to a slow cooker and cook on low for 8–10 hours, or on high for 5–6 hours, until the meat is shreddable.
- Instant Pot: Use the sauté function to sear, then pressure cook on high for 45 minutes, followed by a natural release for 15 minutes.
Storage and Reheating
Refrigerate leftover barbacoa in an airtight container for up to 4 days. To reheat, place it in a skillet over medium heat with a splash of broth or water, stirring occasionally, until heated through to 165°F (74°C) for leftovers. You can also microwave individual portions in 30-second bursts, stirring in between. For longer storage, freeze the shredded meat in freezer-safe bags for up to 3 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use lamb shoulder instead of leg? Yes, lamb shoulder is even more flavorful and becomes incredibly tender with slow cooking. Both work well, but shoulder has more connective tissue, which breaks down into a richer sauce.
Do I need to marinate overnight? Not strictly, but marinating for at least 2 hours is recommended. Overnight (up to 24 hours) intensifies the flavor and helps tenderize the meat further.
Can I make this in a slow cooker? Absolutely. After searing, transfer everything to a slow cooker and cook on low for 8–10 hours or on high for 5–6 hours, until the meat is fork-tender.
What if I don’t have dried chiles? Use 3–4 tablespoons (45–60 g) of ancho chile powder mixed with 1 teaspoon (5 g) of smoked paprika and 1 teaspoon (5 g) of cayenne (optional for heat). Add it directly to the blender with the other ingredients and a little extra liquid.
Is this the same as the famous South Philly Barbacoa? The iconic South Philly Barbacoa is a specific restaurant known for its lamb barbacoa, but this recipe captures the essence of that style—slow-cooked, seasoned lamb that’s perfect for tacos. It’s a home adaptation, not an exact replica.
Can I use goat instead of lamb? Yes, goat is traditional in some regions of Mexico. It has a slightly gamier flavor and may require a bit more cooking time to become tender. Cook until it reaches the same tenderness and an internal temperature of at least 165°F (74°C) for poultry, but for goat (a whole cut), 145°F (63°C) is safe, though you’ll likely cook it longer for tenderness.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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