Slow-Cooked Barbacoa de Borrego with Ancho Chili Sauce

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

Tender lamb barbacoa slowly cooked in a rich, smoky ancho chili sauce, perfect for tacos or rice bowls. This mexican-inspired lamb ready in about 260 minutes blends bone-in lamb shoulder, dried ancho chilis, garlic cloves 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 bone-in lamb shoulder
• 4 pieces dried ancho chilis
• 5 cloves garlic cloves
• 1 medium, quartered white onion
• 3 tbsp apple cider vinegar
• 2 tsp ground cumin
• 1 tsp dried oregano
• 2 leaves bay leaves
• 2 cups beef broth
• 1 tbsp salt
• 1 tsp black pepper
• 2 tbsp olive oil

Instructions

1. Step 1: Toast 4 dried ancho chilis in a dry skillet over medium heat for 1-2 minutes until fragrant, then soak them in 1 cup hot water for 15 minutes until softened.
2. Step 2: In a blender, combine the soaked ancho chilis with 5 garlic cloves, 1 quartered white onion, 3 tbsp apple cider vinegar, 2 tsp ground cumin, 1 tsp dried oregano, and 1/2 cup beef broth. Blend until smooth to form the ancho chili sauce.
3. Step 3: Heat 2 tbsp olive oil in a large heavy pot over medium-high heat. Season 3 lbs bone-in lamb shoulder with 1 tbsp salt and 1 tsp black pepper, then sear it on all sides until browned, about 3-4 minutes per side.
4. Step 4: Remove lamb and pour the ancho chili sauce into the pot; cook over medium heat for 5 minutes until thickened and aromatic.
5. Step 5: Return the lamb to the pot, add 1 1/2 cups beef broth and 2 bay leaves. Bring to a simmer, cover with a tight lid, reduce heat to low, and cook gently for 3-4 hours until the lamb is fork-tender and shreds easily.
6. Step 6: Remove lamb and shred with two forks, discard bay leaves, and stir shredded meat back into the sauce for 2 minutes before serving.