Slow-Roasted Barbacoa de Borrego with Ancho Chili Sauce
Tender, slow-roasted goat shoulder infused with smoky ancho chili and warm spices, perfect for tacos or hearty plates. This mexican-inspired slow cooker ready in about 270 minutes blends goat shoulder, dried ancho chilies, 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 420 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 goat shoulder
- 4 pieces dried ancho chilies
- 6 cloves garlic cloves
- 1 medium, quartered white onion
- 1 tbsp cumin seeds
- 1 tsp dried oregano
- 1 tsp black peppercorns
- 3 whole cloves
- 2 leaves bay leaves
- 2 tbsp apple cider vinegar
- 2 cups beef broth
- 2 tsp salt
- 2 tbsp vegetable oil
- 2 cups water
Instructions
- Step 1: Toast 4 dried ancho chilies, 1 tbsp cumin seeds, 1 tsp black peppercorns, and 3 whole cloves in a dry skillet over medium heat for 2 minutes until fragrant, then soak the chilies in hot water for 20 minutes.
- Step 2: In a blender, combine soaked ancho chilies with 6 garlic cloves, 1 medium quartered white onion, 1 tsp dried oregano, 2 tbsp apple cider vinegar, and 1 cup soaking water; blend until smooth.
- Step 3: Preheat oven to 300°F. Rub 3 lbs goat shoulder with 2 tsp salt and 2 tbsp vegetable oil.
- Step 4: In a large Dutch oven, sear the goat shoulder on all sides over medium-high heat for 5-6 minutes until browned and edges are crisp.
- Step 5: Pour the ancho chili sauce over the goat shoulder, add 2 cups beef broth, 2 bay leaves, and 2 cups water; cover with a lid.
- Step 6: Roast in the oven for 4 hours, basting every hour, until the meat is fork-tender and pulls apart easily.
- Step 7: Remove meat and shred with forks, discard bay leaves, and simmer the sauce on stovetop for 10 minutes until thickened and coats the back of a spoon.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Roasted Barbacoa de Borrego with Ancho Chili 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 Chili 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 Chili 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 Chili 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 Chili 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.
