Lamb barbacoa is a Mexican classic where tender lamb is slowly cooked with smoky chilies, garlic, and spices until it’s fall-apart succulent. This version uses a Dutch oven or slow cooker to replicate the traditional pit-cooking method, making it achievable for a home cook. The result is richly flavored, versatile meat that’s perfect for tacos, burritos, or served over rice.
Ingredients
- 4 lb (1.8 kg) lamb shoulder, cut into 3-4 large chunks
- 2 tbsp (30 ml) vegetable oil
- 4 dried guajillo chilies, stems and seeds removed
- 2 dried ancho chilies, stems and seeds removed
- 1 chipotle pepper in adobo sauce (plus 1 tbsp adobo sauce)
- 1 cup (240 ml) chicken broth, plus more if needed
- 1 medium white onion, quartered
- 6 cloves garlic, peeled
- 2 tbsp (30 ml) apple cider vinegar
- 1 tbsp (15 ml) lime juice
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) dried oregano (preferably Mexican)
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2 g) black pepper
- 1/4 tsp (1 g) ground cloves
- 2 bay leaves
Instructions
- Heat a large Dutch oven or heavy pot over medium-high heat. Add the vegetable oil. Pat the lamb chunks dry with paper towels and season generously with salt and pepper. Sear the lamb in batches, turning occasionally, until deeply browned on all sides, about 8-10 minutes per batch. Transfer the seared lamb to a plate.
- While the lamb sears, prepare the chili sauce. Place the dried guajillo and ancho chilies in a dry skillet over medium heat. Toast for 1-2 minutes per side until fragrant, being careful not to burn them. Transfer the chilies to a bowl and cover with hot water; let soak for 15 minutes until softened.
- Drain the softened chilies and place them in a blender. Add the chipotle pepper, adobo sauce, chicken broth, onion, garlic, apple cider vinegar, lime juice, cumin, oregano, smoked paprika, salt, black pepper, and ground cloves. Blend until completely smooth, about 1-2 minutes. Taste and adjust salt if needed.
- Preheat your oven to 325°F (163°C). Pour the chili sauce over the seared lamb in the Dutch oven. Add the bay leaves and enough extra chicken broth to almost cover the meat (about 1-2 cups / 240-480 ml). Bring the liquid to a simmer on the stovetop.
- Cover the Dutch oven with a tight-fitting lid and transfer to the oven. Braise for 3 to 3 1/2 hours, or until the lamb is fork-tender and easily shreds. Check halfway through; if the liquid has reduced too much, add a splash of broth or water.
- Remove the Dutch oven from the oven. Discard the bay leaves. Using two forks, shred the lamb directly in the pot, mixing it with the sauce. If the sauce seems thin, simmer it uncovered on the stovetop for 5-10 minutes to reduce. If it’s too thick, add a little broth.
- For the best flavor, let the barbacoa rest for 15 minutes before serving. Season with additional salt if needed.
Tips
- Chili handling: Wear gloves when handling dried chilies, and avoid touching your eyes. Toasting them is essential to bring out their smoky flavor; don’t skip it.
- Substitutions: If you can’t find guajillo or ancho chilies, use 4-5 dried New Mexico chilies or 3 tbsp (18 g) chili powder (not the spice blend with cumin and oregano, just pure ground chili) mixed into the sauce.
- Don’t rush the searing: The browning adds a deep, savory flavor that you can’t get otherwise. Take your time and don’t crowd the pan—sear in batches.
- Shredding: The meat should be so tender that it falls apart with a fork. If it’s still tough, it needs more time in the oven. Return it to the oven for another 30 minutes.
Serving Suggestions
Serve the lamb barbacoa in warm corn or flour tortillas with diced white onion, fresh cilantro, and a squeeze of lime. Add a spoonful of salsa verde or pico de gallo for brightness. It also works beautifully over Mexican rice, in burrito bowls with black beans and avocado, or as a filling for quesadillas and tamales.
Variations
- Beef barbacoa: Replace the lamb with beef chuck roast or brisket. The cooking time stays the same; the beef will be equally tender.
- Spicier version: Add an extra chipotle pepper or a teaspoon of cayenne pepper to the sauce for more heat.
- Slow cooker method: After searing the lamb, place it in a slow cooker, pour the sauce over, and cook on low for 8-10 hours or on high for 5-6 hours, until tender.
- Instant Pot method: Sear the lamb using the sauté function, then pressure cook on high for 45 minutes with natural release for 15 minutes.
Storage and Reheating
Store leftover barbacoa in an airtight container in the refrigerator for up to 4 days. The flavors will meld and deepen overnight. To reheat, place the desired amount in a saucepan over medium-low heat, adding a splash of broth or water to keep it moist, and heat until warmed through (165°F / 74°C). You can also reheat in the microwave in 30-second intervals, stirring between. For longer storage, freeze the barbacoa in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use lamb leg instead of shoulder? Yes, lamb leg works, but it’s leaner and can dry out more easily. If using leg, reduce the cooking time to about 2 1/2 to 3 hours and check for tenderness earlier. You may also want to add a bit more broth to keep it moist.
What is the safe internal temperature for lamb? For whole cuts of lamb, the USDA FSIS safe minimum internal temperature is 145°F (63°C) with a 3-minute rest. However, for barbacoa, you’re cooking it much longer to break down the connective tissue, so it will reach well above that—typically around 200°F (93°C)—which is what makes it shreddable.
Can I make this ahead of time? Absolutely. In fact, barbacoa tastes even better the next day. Prepare and cook the lamb, then refrigerate it in the sauce. When ready to serve, reheat gently on the stovetop, adding a splash of broth if needed.
My sauce is too thin; how do I thicken it? After shredding the meat, simmer the sauce uncovered over medium heat for 5-10 minutes to reduce and concentrate the flavors. You can also mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the simmering sauce to thicken quickly.
Can I skip the chipotle pepper? Yes, the chipotle adds a smoky heat. If you omit it, the barbacoa will be milder and less smoky. You can substitute with 1/2 teaspoon of smoked paprika or a dash of liquid smoke to retain some smokiness.
How do I remove the seeds from dried chilies? Cut the stem off with kitchen shears, then slice the chili open lengthwise. Use your fingers or a small spoon to scrape out the seeds and any white pith. Rinse the chilies briefly under cold water to remove any remaining seeds.
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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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