Slow-Roasted Barbacoa de Borrego with Ancho Chile Sauce

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

Tender, slow-roasted goat shoulder infused with smoky ancho chile, garlic, and herbs, served with a rich, spicy sauce. This mexican-inspired slow cooker ready in about 270 minutes blends goat shoulder, dried ancho chiles, 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.

Prep: 30 min Cook: 240 min Serves 6 Mexican cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 300°F. Toast 4 dried ancho chiles in a dry skillet over medium heat for 2 minutes until fragrant, then soak in 1 cup hot water for 20 minutes until softened.
  2. Step 2: Blend soaked ancho chiles, 6 garlic cloves, 1 medium quartered white onion, 1 tbsp toasted cumin seeds, 2 tsp dried oregano, 2 tbsp apple cider vinegar, and 1 cup beef broth until smooth.
  3. Step 3: Season 3 lbs goat shoulder with 2 tsp salt and 1 tsp black pepper. Heat 2 tbsp vegetable oil in a large oven-safe pot over medium-high heat and sear goat shoulder on all sides until browned, about 5 minutes per side.
  4. Step 4: Pour chile sauce over the seared goat, add 2 bay leaves, cover with a lid, and roast in the oven for 3.5 to 4 hours until the meat is tender and pulls apart easily.
  5. Step 5: Remove the meat and shred with two forks, then stir the cooking liquid and sauce to combine. Serve the shredded barbacoa with the thickened sauce.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Roasted Barbacoa de Borrego with Ancho Chile Sauce take to make?

Total time is about 270 minutes (30 min prep + 240 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Slow-Roasted Barbacoa de Borrego with Ancho Chile Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Slow-Roasted Barbacoa de Borrego with Ancho Chile Sauce?

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-Roasted Barbacoa de Borrego with Ancho Chile Sauce 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-Roasted Barbacoa de Borrego with Ancho Chile Sauce?

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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