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

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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.

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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