Barbacoa en horno bajo tierra | La Capital

Experience the rich flavors and traditions of the Mixteca region of Oaxaca with a delectable Barbacoa de Borrego (Lamb Barbacoa). This ancient cooking method utilizes an underground oven to slowly roast the lamb, yielding tender, flavorful meat that’s perfect for any large gathering. The combination of aromatic spices, agave leaves, and nixtamalized corn creates an authentic culinary journey.

Ingredients

🐑 1 whole lamb approximately 50-60 lbs butchered and cleaned
🌶️ 9 lbs pre-made Adobo Costeño marinade including dried chiles coastal chile oregano and cumin
💧 Sufficient water to cover the nixtamalized corn
🌽 Sufficient quantity of nixtamalized corn
🐑 Lamb fat from the butchered lamb
🌿 Numerous large agave leaves
🌳 Thorn wood leña de espino for the oven
🥩 1 large ribeye steak
🧂 Diamond Crystal Kosher Salt
⚫ Freshly ground black pepper
🧄 Granulated garlic
🌮 Maíz DLV yellow and purple corn tortillas
🍅 Variety of salsas: habanero green red
🧅 Chopped white onion for garnish
🌿 Fresh cilantro for garnish
🍋 Lime wedges for garnish
🌵 Nopales salad
🍚 Rice with black beans and olives
🌶️ Chiles de Árbol for the ritual

Instructions

1- Preparing the Lamb:

• Submerge lamb pieces and organs in a saltwater brine for several hours for thorough cleaning.

2- Marinating the Lamb:

• Coat the lamb pieces with Adobo Costeño marinade.
• Let it sit overnight in the refrigerator to absorb the flavors.

3- Setting Up the Oven:

• Line the underground pit with bricks and burn thorn wood for 10-12 hours to heat thoroughly.

4- Preparing the Agave Leaves:

• Roast the agave leaves over the fire until soft and pliable.
• Set aside.

5- Cooking the Ribeye:

• Season the ribeye with salt, pepper, and garlic.
• Cook on a rotisserie over open fire for 2-2.5 hours, until done.

6- Assembling the Barbacoa:

• Line a large pot with foil and place four foil-wrapped bricks inside.
• Add a layer of nixtamalized corn and lamb fat on top of the bricks, then some roasted agave leaves.
• Pour enough water to cover the corn.
• Place a metal grill over the bricks, lower the marinated lamb onto it, and cover with more agave leaves.
• Seal with foil.
• Position the pot over hot embers in the underground oven.
• Throw chiles de árbol onto the fire for the ritual.
• Cover the oven with iron plates and soaked cardboard, and then bury the oven with dirt.

7- Serving:

• After 12 hours, unearth the oven.
• Remove the pot and unveil the barbacoa.
• Separate the tender meat into another pot, and transfer the cooked corn and broth into a clean pot.
• Arrange a serving station with warmed tortillas, salsas, nopales salad, and rice.
• Serve portions on agave leaves or tortillas, garnished with onion, cilantro, and lime.

Prep Time: Approximately 24-30 hours
Cook Time: 12 hours in underground oven for barbacoa, 2-2.5 hours for ribeye
Total Time: Approximately 24-30 hours
Servings: Ideal for large gatherings
Equipment: Various professional knives, Heavy-duty aluminum foil, Large Metal Pot, Metal Grates/Grills, Fire Pit, Tongs, Cutting Board, Pepper Grinder, Colander, Manual Corn Grinder, Tortilla Press, Griddle, Shovel, Large basin for washing, Aluminum foil trays for serving

Cooking Tips

• Marinate overnight for the deepest flavor.
• Ensure a tight seal in the underground oven to trap heat.
• Roast agave leaves until just pliable, not burnt.
• Use a specific type of wood for the characteristic aroma.

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Barbacoa de Borrego (Lamb Barbacoa)