Barbacoa de Borrego Tatemado | Authentic Mexican Recipe

My grandfather was also my padrino (godfather), a very quiet and extremely intelligent man. My family is from the state of Durango, but my grandfather was born in Zacatecas.

I have talked about my maternal grandfather before in my Birria de Res post.

If you have ever been to either of these two states, you might know what life is like outside of the big cities.

In short, ranch life is – sombreros, wood fires, dirt roads, chickens roaming around, and shhhh… you can hear a pin drop!

When I visited La Cocina de Doña Esthela in the Valle de Guadalupe, I was reminded of life on the ranch, and a dish I know very, very well: Barbacoa de Borrego Tatemado, or Mexican Fire-Roasted Lamb Barbacoa.

If you’ve never had this Mexican food favorite, you’re in for a real treat!

It does not get any fresher than this.

La Cocina de Doña Esthela raises her own vegetables as well as her own livestock – the pigs and other critters are very active, particularly at their dinner time.

It is a popular spot in the Valle de Guadalupe, Baja California, Mexico. If you want to visit during the weekend, you might have to wait to be seated. This is also Mexico’s famed wine country and a big tourist destination.

The roads in Mexico are hit or miss. This restaurant (or restaurant on a ranch) is also a very remote location, but any of the locals can guide you.

FYI: Parking is limited, and the road to get here is a bumpy ride.

Forget Farm-to-Table. Your table is at the farm.

This is not a place I would take a vegetarian or vegan. Some of the animals raised here are later cooked in a large clay oven. (see picture below)

You can even go up to the animals and see them in their pen.

Tatemar (from the Nahuatl word “tlatemar”) means to put something in the fire.

At La Cocina de Doña Esthela, the Barbacoa de Borrego (Lamb Barbacoa) is cooked in a large Mexican clay oven that her husband and others on the ranch made for her.

Don’t worry. You don’t have to add “Create a Clay Oven” on your husband’s “HONEY DO” list.

• The way we make Barbacoa de Borrego Tatemado (Mexican Fire-Roasted Lamb Barbacoa) in my family is in a regular oven.

See Barbacoa de Borrego recipe below.

• At the very end of the cooking, Barbacoa de Borrego Tatemado (Mexican Fire-Roasted Lamb Barbacoa) is basted with its juices.
• The lid is removed, then cooked for 15-20 minutes longer, or until the meat develops a slight browning (or char) on the outside.

My favorite part of the meat is the charred part. The savory and robust flavor of the lamb is incredibly delicious.

How to Fire-Roast Your Meat in the Oven:
The other way you can do this (and this is my preferred way, but you really gotta watch it) is to stick it under the broiler for 7-10 minutes.

Don’t go away from the stove and take the latest Facebook quiz, or it can burn!

You can use any type of lamb meat – leg, shoulder, with or without bones. This is rustic Mexican cooking, and we do not waste any part of the animal.

Barbacoa de Borrego is usually served with “consome.” This, however, depends on what part of Mexico you happen to be in.

Maybe it’s just me, but I like my food saucy.

Consome: Translated means, “meat broth.”

This is normally the same juice that the meat was cooked in. Since this is a barbacoa and not a birria, you might need to add more liquid.

Let me show how this is done…

To Make the Consome:

• Remove the meat from the pan, leaving the drippings.
• To the pot, add 1 cup of beef broth or a gravy boat to serve with your food.

If you can’t find lamb, you can also make this dish with roast beef, but then it wouldn’t be Barbacoa de Borrego. You’d be making Barbacoa de Res.

Please note: This is a Barbacoa de Borrego receta mexicana, or Mexican recipe. Other Latin American countries have their own versions of this dish.

Slow Cooker Instructions:

• Follow the recipe as directed below until step 22.
• Place meat and sauce in the slow cooker.
• Set slow cooker on low for 8 hours, or high for 6 hours.
• Carefully remove meat from slow cooker and place on a lined sheet pan.
• Put meat under the broil for 7-10 minutes to brown.
• Serve and enjoy.

Serve with frijoles refritos, arroz mexicano, ensalada de nopales, queso fresco, chiles en vinagre, roasted tomato salsa, and of course, a dozen tortillas.

This Mexican Fire-Roasted Lamb Barbacoa is also served with raw white onion, cilantro, and lime for toppings.

• Note: The meat freezes extremely well and lasts up to 5 months in plastic freezer bag with the air removed. It lasts up to 5 days in the fridge.

Save some for later – burritos, stuffing for gorditas, or simply add a runny egg on top. Mmmm….

Slow cooked, juicy, tender meat that’s falling off the bone… This authentic Mexican recipe will have everyone saying, Muy Bueno!!! Hope you enjoy the deliciousness in every bite.

HUNGRY FOR MORE

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More Authentic Mexican Recipes:

Braised Chile Colorado Beef Shanks (or Chamorros con Chile Colorado) is a robust and rich in flavor dish. This is Mexican recipe destined to be one of your family favorites.

Caldo de Res, or Mexican Beef Soup, is a traditional Mexican dish made with beef shanks and loaded with vegetables. Hearty and extremely satisfying, this recipe is a well-loved classic in Mexico.

Tamales de Puerco en Chile Rojo (or Red Pork Tamales) is traditional Mexican food at its best. So tasty. So incredibly delicious. They are worth the effort to make.