Slow-Roasted Barbacoa de Borrego with Warm Corn Tortillas

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

Tender, slow-roasted goat shoulder seasoned with traditional Mexican spices, served with fresh corn tortillas for an authentic taste of Guadalajara. This mexican-inspired slow cooker ready in about 330 minutes pairs goat shoulder, dried guajillo chilies, dried ancho chilies for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 440 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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: 300 min Serves 6 Mexican cuisine 440 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 300°F. Remove stems and seeds from 4 dried guajillo and 2 ancho chilies. Place them in a medium pot with 2 cups boiling water and soak for 20 minutes until softened.
  2. Step 2: In a blender, combine soaked chilies with 1 medium quartered white onion, 6 peeled garlic cloves, 1 tbsp ground cumin, 1 tsp dried oregano, 3 whole cloves, 1/4 cup apple cider vinegar, and 1 cup beef broth. Blend until smooth.
  3. Step 3: Season 3 lbs goat shoulder with 2 tsp salt and 1 tsp black pepper. Place the meat in a large Dutch oven, pour the chili sauce over it, and add 2 bay leaves and remaining 1 cup beef broth.
  4. Step 4: Cover tightly and roast in the oven for 4 to 5 hours until the goat is fork-tender and shreds easily.
  5. Step 5: Warm 12 small corn tortillas in a dry skillet over medium-high heat for 30 seconds per side until pliable and slightly toasted.
  6. Step 6: Shred the barbacoa meat with two forks, remove bay leaves, and serve immediately with the warm tortillas.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Roasted Barbacoa de Borrego with Warm Corn Tortillas take to make?

Total time is about 330 minutes (30 min prep + 300 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-Roasted Barbacoa de Borrego with Warm Corn Tortillas?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep goat shoulder from drying out.

Can I substitute ingredients in Slow-Roasted Barbacoa de Borrego with Warm Corn Tortillas?

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 Warm Corn Tortillas 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 Warm Corn Tortillas?

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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