Slow-Cooked Barbacoa de Borrego with Ancho Chile Sauce

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

Tender lamb barbacoa slow-cooked in a rich ancho chile and aromatic spices sauce, perfect for tacos or rice bowls. This mexican-inspired lamb ready in about 270 minutes blends lamb shoulder, dried ancho chiles, medium, quartered white onion into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 480 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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

• 3 lbs lamb shoulder
• 4 pieces dried ancho chiles
• 1 medium, quartered white onion
• 5 cloves garlic cloves
• 2 tbsp apple cider vinegar
• 2 cups beef broth
• 1 tbsp ground cumin
• 1 tsp dried oregano
• 3 whole cloves
• 2 leaves bay leaves
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 tbsp vegetable oil
• 1/4 cup chopped fresh cilantro

Instructions

1. Step 1: Toast 4 dried ancho chiles in a dry skillet over medium heat for 1-2 minutes, flipping until fragrant but not burnt. Remove stems and seeds, then soak chiles in 1 cup hot water for 15 minutes until softened.
2. Step 2: In a blender, combine soaked ancho chiles with 1 medium quartered white onion, 5 garlic cloves, 2 tbsp apple cider vinegar, 1 tbsp ground cumin, 1 tsp dried oregano, 3 whole cloves, and 1 cup beef broth. Blend until smooth to create the chile sauce.
3. Step 3: Heat 2 tbsp vegetable oil in a large Dutch oven over medium-high heat. Season 3 lbs lamb shoulder with 1 1/2 tsp salt and 1 tsp black pepper, then brown all sides in the oil for 4-5 minutes per side until deeply caramelized.
4. Step 4: Pour the ancho chile sauce over the browned lamb in the Dutch oven. Add 2 bay leaves and remaining 1 cup beef broth. Bring to a simmer, then cover and transfer to a preheated oven at 300°F. Cook low and slow for 3-4 hours until lamb is fork-tender and shreds easily.
5. Step 5: Remove lamb from pot and shred finely with two forks. Discard bay leaves. Return shredded lamb to the sauce and stir in 1/4 cup chopped fresh cilantro. Serve hot in warm tortillas or over rice.