Slow-Cooked Barbacoa de Borrego with Guajillo and Chipotle

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender lamb barbacoa slow-cooked in a rich, smoky sauce made from guajillo and chipotle chilies, perfect for tacos or rice bowls. This mexican-inspired slow cooker ready in about 270 minutes turns bone-in lamb shoulder, dried guajillo chilies, dried chipotle chilies into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 450 calories and feeds 6, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. 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.

Prep: 30 min Cook: 240 min Serves 6 Mexican cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Toast 4 dried guajillo chilies and 2 dried chipotle chilies in a dry skillet over medium heat for 1-2 minutes until fragrant, then soak them in 1 cup hot water for 20 minutes until softened.
  2. Step 2: Blend the soaked guajillo and chipotle chilies with 1 medium quartered white onion, 5 peeled garlic cloves, 1 tsp cumin seeds, 1 tsp dried oregano, 2 tbsp apple cider vinegar, and 1 cup beef broth until smooth.
  3. Step 3: Heat 2 tbsp vegetable oil in a large Dutch oven over medium-high heat. Season 3 lbs bone-in lamb shoulder with 1 1/2 tsp salt and 1 tsp black pepper, then sear on all sides until browned, about 3-4 minutes per side.
  4. Step 4: Pour the chili sauce over the lamb, add 2 bay leaves, cover with a lid, and reduce heat to low. Simmer gently for 3-4 hours until the lamb is fork-tender and shreds easily.
  5. Step 5: Remove the lamb and shred it with two forks, then return it to the sauce and stir to coat evenly before serving.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Cooked Barbacoa de Borrego with Guajillo and Chipotle take to make?

Total time is about 270 minutes (30 min prep + 240 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Cooked Barbacoa de Borrego with Guajillo and Chipotle?

Store in an airtight container at room temperature for crisp items, or in the fridge for anything dairy- or produce-based, for up to 3–5 days. Re-crisp baked snacks in a 300°F oven for 5 minutes if they soften.

Can I substitute ingredients in Slow-Cooked Barbacoa de Borrego with Guajillo and Chipotle?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Cooked Barbacoa de Borrego with Guajillo and Chipotle for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Cooked Barbacoa de Borrego with Guajillo and Chipotle?

Mexican slow cooker like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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