Barbacoa de borrego en penca de maguey y consomé, del pueblo Otomí??

Experience the authentic flavors of Mexican cuisine with this traditional Barbacoa de Borrego recipe from the Otomí culture. This savory dish involves slow-cooking lamb wrapped in maguey leaves within an underground oven, resulting in tender, flavorful meat paired with a rich consomé. Perfect for family gatherings or special celebrations, this dish truly showcases the depth and warmth of Mexican culinary heritage.

Ingredients

🐑 1 whole lamb (Borrego) wrapped in maguey leaves
🌿 10 maguey leaves essential for wrapping the lamb and lining the oven
💧 2 liters water used as a base for the consomé
🌶 4 dried chili peppers such as guajillo or ancho for the broth
🧂 2 tablespoons salt
🌿 1 tablespoon traditional spices like garlic, cumin, bay leaves

Instructions

1- Prepare the Underground Pit:

• Dig an appropriately sized pit for your oven.
• Heat the pit with wood and stones until it is very hot.

2- Create Consomé Base:

• Place a large metal pot at the bottom of the oven.
• Fill with water and add chili peppers, salt, and traditional spices to collect drippings from the meat for the consomé.

3- Lamb Preparation:

• Wrap seasoned lamb pieces in maguey leaves.
• Place them on a metal rack above the consomé pot.

4- Seal the Oven:

• Cover the lamb and rack with additional maguey leaves.
• Seal the pit with earth and maintain a fire on top to ensure consistent heat.

5- Cook the Lamb:

• Allow the lamb to slow-cook for several hours, typically overnight.
• Wait until it becomes tender and infused with flavors.

6- Unveil and Serve:

• Remove the earth covering and gently uncover the maguey leaves.
• Use bowls and plates to extract the lamb, which should be fall-off-the-bone tender.
• Carefully lift the consomé pot from the oven and pour the broth into smaller serving bowls.

Prep Time: Approximately 4 hours (including pit preparation)
Cook Time: 12 hours
Total Time: 16 hours
Servings: Variable based on lamb size and guest preference
Equipment: Underground oven (Horno de tierra), Shovel, Metal rack/grate, Large metal pot/container, Small blue metal pot/bowl, Yellow plastic bucket, Knife, Various plastic crates

Cooking Tips

• Use an underground oven to capture authentic flavors.
• Wrap the lamb in maguey leaves to flavor and keep it moist.
• Ensure the consomé captures rich drippings from the lamb.

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David c Medina: https://www.youtube.com/@davidcmedina7616

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Barbacoa de Borrego en Penca de Maguey y Consomé