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    Home » Recipes » Barbacoa de Borrego Tatemado | Authentic Mexican Recipe

    Barbacoa de Borrego Tatemado | Authentic Mexican Recipe

    Last Updated June 4, 2019. Originally Posted May 23, 2019 By Maggie Unzueta

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Barbacoa de Borrego Tatemado (Mexican Fire-Roasted Lamb Barbacoa) is juicy, tender meat that is slow cooked and falling off the bone. A bite of rustic Mexican heaven.
    Jump to Recipe Print Recipe
    Borrego Tatemado, or Mexican Fire-Roasted Lamb, is a taste of rustic, ranch life in Mexico. Tender meat that has been marinated for hours. Delicious and incredibly flavorful. By Mama Maggie’s Kitchen

    Borrego Tatemado, or Mexican Fire-Roasted Lamb, is a taste of rustic, ranch life in Mexico. Tender meat that has been marinated for hours. Delicious and incredibly flavorful. By Mama Maggie’s Kitchen

    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!

    Borrego Tatemado, or Mexican Fire-Roasted Lamb, is a taste of rustic, ranch life in Mexico. Tender meat that has been marinated for hours. Delicious and incredibly flavorful. By Mama Maggie’s Kitchen

    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.

    Borrego Tatemado, or Mexican Fire-Roasted Lamb, is a taste of rustic, ranch life in Mexico. Tender meat that has been marinated for hours. Delicious and incredibly flavorful. By Mama Maggie’s Kitchen

    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.

    Borrego Tatemado, or Mexican Fire-Roasted Lamb, is a taste of rustic, ranch life in Mexico. Tender meat that has been marinated for hours. Delicious and incredibly flavorful. By Mama Maggie’s Kitchen

    • 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!

    Borrego Tatemado, or Mexican Fire-Roasted Lamb, is a taste of rustic, ranch life in Mexico. Tender meat that has been marinated for hours. Delicious and incredibly flavorful. By Mama Maggie’s Kitchen

    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 “consume.” This, however, depends on what of Mexico you happen to be in.

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

    Consume: 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 Consume:

    • 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.

    Borrego Tatemado, or Mexican Fire-Roasted Lamb, is a taste of rustic, ranch life in Mexico. Tender meat that has been marinated for hours. Delicious and incredibly flavorful. By Mama Maggie’s Kitchen

    Lamb Barbacoa Recipe Slow Cooker:


    • 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 refried beans, Mexican rice, ensalada de nopales, queso fresco, pickled jalapeños, roasted tomato salsa, and of course, a dozen tortillas.

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

    Borrego Tatemado, or Mexican Fire-Roasted Lamb, is a taste of rustic, ranch life in Mexico. Tender meat that has been marinated for hours. Delicious and incredibly flavorful. By Mama Maggie’s Kitchen

    • 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.

    Borrego Tatemado, or Mexican Fire-Roasted Lamb, is a taste of rustic, ranch life in Mexico. Tender meat that has been marinated for hours. Delicious and incredibly flavorful. By Mama Maggie’s Kitchen

    Borrego Tatemado, or Mexican Fire-Roasted Lamb

    Barbacoa de Borrego Tatemado (Mexican Fire-Roasted Lamb Barbacoa) is juicy, tender meat that is slow cooked and falling off the bone. A bite of rustic Mexican heaven.
    5 from 1 vote
    Print Pin Rate
    Course: Dinner
    Cuisine: Mexican
    Prep Time: 1 day
    Cook Time: 1 hour 30 minutes
    Total Time: 1 day 1 hour 30 minutes
    Servings: 8
    Calories: 442kcal
    Author: Maggie Unzueta

    Ingredients

    • 5 lbs lamb meat your favorite cut of lamb
    • Water
    • 3 ancho chiles
    • 5 guajillo chiles
    • ½ onion
    • 6 cloves garlic
    • 4 cloves
    • 8 whole peppercorns
    • 1 tablespoon ground cumin
    • 1 teaspoon whole oregano
    • ½ cup white vinegar
    • 2 tbspns Salt
    • Whole Nutmeg optional (but recommended)

    Instructions

    • Place the lamb and 1 tablespoon salt inside a large container. 
    • Cover with water.
    • Let sit for 30 minutes. This is to completely remove the blood.
    • Meanwhile, toast the chile ancho and chile guajillo.
    • Be careful not to burn.
    • Remove the stem from all the chiles.
    • Then devein and remove as many seeds as possible.
    • Add the chiles to a pot of water.
    • Bring to a boil. Turn heat off. Let sit for 55 minutes.
    • Discard water.
    • Add all the rehydrated chiles, onion, garlic, cloves, peppercorns, cumin, oregano, 1 tablespoon salt, vinegar, and ½ cup water to a blender.
    • Blend until smooth.
    • We are making a paste. If the blender needs more water, add only the amount necessary to get it to blend.
    • Set aside until ready to use.
    • Discard water from the meat.
    • Rinse the meat well.
    • Pour the sauce from the blender onto the meat.
    • Add 1 cup of water to the blender to get any remaining sauce.
    • Gently rub the sauce all over the meat.
    • Be sure to marinate every part of the meat.
    • Cover and let sit overnight in the refrigerator.
    • Preheat oven to 350 degrees F.
    • To a large Dutch Oven pot, add the meat and sauce.
    • Cover with the lid and place in the oven.
    • Cook for 1 hour.
    • Remove the pot from the oven.
    • Baste the meat with liquid from the bottom of the pot.
    • Return the pot to the oven uncovered and cook for an additional 15 minutes.
    • (OR, place uncovered pot under the broiler for 7-10 minutes, until the meat is slightly charred. If you are doing this method, watch the meat carefully so it won’t burn).
    • Again take out the pot and baste with the juices from the bottom of the pan.
    • Grate fresh nutmeg over the top of the meat and return the uncovered pot to the oven for 5 more minutes, or 2 minutes under the broiler.
    • Serve with raw white onions, cilantro, salsa, lime, and tortillas.
    • Enjoy!

    Notes

    You can use any type of lamb meat – leg, shoulder, with or without bones. 
    If you can’t find lamb, you can also make this dish with roast beef.

    Nutrition

    Calories: 442kcal | Carbohydrates: 13g | Protein: 59g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 184mg | Sodium: 1633mg | Potassium: 1124mg | Fiber: 5g | Sugar: 7g | Vitamin A: 4066IU | Vitamin C: 6mg | Calcium: 48mg | Iron: 7mg
    Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!

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    Disclosure: This post contains affiliate links.


    Filed Under: Mexican, Mexico, Recipes, Travel

    About Maggie Unzueta

    Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

    Reader Interactions

    Comments

    1. Rick

      December 22, 2017 at 5:40 pm

      Maggie,

      Lamb meat? Which cut should I use? A leg, shoulder, what?

      Thank you,

      Rick

      Reply
      • Maggie Unzueta

        December 22, 2017 at 5:43 pm

        Any and all. 🙂 You can use shoulder, leg, or better yet, a combination of all three. We’re talking rustic cooking.

        Reply
    2. Wanda Lopez

      December 23, 2017 at 7:25 pm

      This recipe is making me super hungry and now I want to go and run to the supermarket and get all I need to make this for dinner during the Holidays!

      Reply
    3. Christine Mendias

      February 24, 2018 at 6:19 am

      Love your recipes!

      Reply
    4. Christopher Vogelmann

      May 23, 2019 at 2:29 pm

      5 stars
      That Barbacoa de Borrego looks like the real deal. I can almost taste that lamby goodness from just looking at your pictures. Salivating now…

      Reply
    5. Erika

      August 25, 2019 at 11:31 am

      This recipe looks good, I’ll give it a try. Also, I would like to add that the broth is called consomé, not consume.

      Reply

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