Photograph of the finished Barbacoa de borrego

Mexico · Thịt cừu hấp lá kiểu barbacoa

Barbacoa de borrego

4 hr Hands-on time + 1 hr waiting
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Lamb Lamb 880 g
  • Photograph of Banana leaves Banana leaves 4 leaves
  • Photograph of Mexican dried chillies Mexican dried chillies 8
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Onion Onion 1.2
  • Photograph of Dried oregano leaves Dried oregano leaves 4 g
  • Photograph of Bay leaf Bay leaf 4 leaves
  • Photograph of Salt Salt 16 g
  • Photograph of Coriander Coriander 24 g
  • Photograph of Lime Lime 2
  • Photograph of Tortilla Tortilla 12

Method

  1. 1 Soak dried Mexican chilies in boiling water for 20 minutes, then blend them with garlic, onion, oregano, and salt to make a thick sauce.
  2. 2 Spread the sauce all over the lamb, and refrigerate for at least 1 hour.
  3. 3 Soften the banana leaves over a fire, wrap them tightly around the meat, and place it on a rack in a pot containing water and bay leaves.
  4. 4 Cover tightly and steam over low heat for 3 hours until the meat is tender and the juices have drained to the bottom of the pot.
  5. 5 Shred the meat, pour some of the broth from the bottom of the pot over it, and serve with tortillas, cilantro, and lime.

With an appliance

  • Pressure cooker 2 hr 20 min

    Replace step 4: place the meat package on the rack and steam under high pressure for 55 minutes, then release the pressure naturally for 15 minutes; steps 1–3 and step 5 remain unchanged.

Start cooking