Slow-Cooked Barbacoa de Borrego Lamb Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-13 · Updated 2026-06-13

Tender lamb shoulder slow-cooked with traditional Mexican spices, chipotle, and guajillo peppers, creating a rich and smoky stew perfect for tacos or rice bowls. This mexican-inspired slow cooker ready in about 200 minutes pairs dried guajillo peppers, dried chipotle peppers, medium white onion, quartered for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs lamb shoulder, boneless and cut into chunks
• 3 dried guajillo peppers
• 2 dried chipotle peppers
• 1 medium white onion, quartered
• 4 garlic cloves
• 1 tsp cumin seeds
• 1 tsp ground oregano
• 2 tbsp apple cider vinegar
• 2 bay leaves
• 2 cups beef broth
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 tbsp vegetable oil

Instructions

1. Step 1: Toast 3 dried guajillo peppers and 2 dried chipotle peppers in a dry skillet over medium heat for 2-3 minutes until fragrant but not burnt, then soak them in 1 cup hot water for 15 minutes to soften.
2. Step 2: Blend the soaked peppers with 1 quartered white onion, 4 garlic cloves, 1 tsp cumin seeds, 1 tsp ground oregano, and 2 tbsp apple cider vinegar until smooth; add a little soaking water if needed to create a thick sauce.
3. Step 3: Heat 2 tbsp vegetable oil in a large heavy pot over medium-high heat. Season 2 lbs lamb shoulder chunks with 1 1/2 tsp salt and 1 tsp black pepper, then sear them in batches for 3-4 minutes per side until well browned.
4. Step 4: Return all lamb to the pot, pour the pepper sauce over, add 2 bay leaves and 2 cups beef broth. Bring to a simmer, cover, reduce heat to low, and cook gently for 3 hours until the lamb is tender and shreds easily.
5. Step 5: Remove bay leaves, shred the lamb with forks, and stir to coat in the sauce. Serve warm with warm corn tortillas, diced onions, cilantro, and lime wedges.