Barbacoa de Borrego Tatemado | Authentic Mexican recipe

Barbacoa de Borrego Tatemado (Mexican roasted lamb Barbacoa) is juicy, tender meat that is slow cooked and falls off the bone. A bite of rustic Mexican sky. Borrego Tatemado, or Mexican roasted lamb, is a taste of the rustic ranch life in Mexico. Marinated meat marinated for hours. Delicious and incredibly flavorful. By Mama Maggie & # 39; s Kitchen

Borrego Tatemado, or Mexican roasted lamb, is a taste of the rustic ranch life in Mexico. Marinated meat marinated for hours. Delicious and incredibly flavorful. By Mama Maggie & # 39; s Kitchen "width =" 1000 "height =" 667 "srcset =" "srcset =" https://inmamamggieskitchen.com/wp-content/uploads/2017/12/Borrego-Tatemado-or- Mexican-Fire- Roasted-Lamb.jpg 1000w, https://inmamamggieskitchen.com/wp-content/uploads/2017/12/Borrego-Tatemado-or-Mexican-Fire-Roasted-Lamb-300x200.jpg 300w, https: // inmamamaggieskitchen. com / wp-content / uploads / 2017/12 / Borrego-Tatemado-or-Mexican-fire-toasted-lamb-768x512.jpg 768w, https://inmamamaggieskitchen.com/wp-content/uploads/2017/12/Borrego -Tatemado-or-mexican-fire-toasted-lamb-735x490.jpg 735w "sizes =" (max. Width: 1000 px) 100vw, 1000 px

My grandfather was also my padrino (godfather), a very quiet and extremely intelligent man. My family is from the state of Durango, but my grandfather was born in Zacatecas.

I've talked about my mother's grandfather before in mine Birria de Res post.

If you've ever been to one of these two states, you may know what life is like outside of the big cities.

In short, the ranch is life – sombreros, tree fires, dirt roads, chickens roaming and shhhhā€¦ you can hear a pin fall!

When I visited La Cocina de DoƱa Esthela in Valle de Guadalupe, I was reminded of life on the ranch, and a dish I know very, very well: Barbacoa de Borrego Tatemado or the Mexican fire roasted lamb Barbacoa.

If you've never had this Mexican food favorite, you're in for a real treat!

Borrego Tatemado, or Mexican roasted lamb, is a taste of the rustic ranch life in Mexico. Marinated meat marinated for hours. Delicious and incredibly flavorful. By Mama Maggie & # 39; s Kitchen "width =" 1000 "height =" 608 "srcset =" "srcset =" https://inmamamaggieskitchen.com/wp-content/uploads/2017/12/Dona-Esthelas-Garden. jpg 1000w, https: //inmamamaggieskitchen.com/wp-content/uploads/2017/12/Dona-Esthelas-Garden-300x182.jpg 300w, https://inmamamggieskitchen.com/wp-content/uploads/2017/12/ Dona-Esthelas-Garden-768x467.jpg 768w "sizes =" (max width: 1000 px) 100vw, 1000 px

It doesn't get any fresher than this.

La Cocina de DoƱa Esthela raises its own vegetables as well as its own livestock – the pigs and other critters are very active, especially on their dinner time.

It is a popular place in Valle de Guadalupe, Baja California, Mexico. If you want to visit during the weekend, you may have to wait to be seated. This is also Mexico's famous wine country and a major tourist destination.

The roads in Mexico are hit or miss. This restaurant (or restaurant on a farm) is also a very remote location, but any of the locals can guide you.

FYI: Parking is limited and the road to get here is a bumpy ride.

Borrego Tatemado, or Mexican roasted lamb, is a taste of the rustic ranch life in Mexico. Marinated meat marinated for hours. Delicious and incredibly flavorful. By Mama Maggie & # 39; s Kitchen "width =" 1024 "height =" 603 "srcset =" "srcset =" https://inmamamaggieskitchen.com/wp-content/uploads/2017/12/Dona-Esthelas-in- Valle-de- Guadalupe.jpg 1024w, https://inmamamaggieskitchen.com/wp-content/uploads/2017/12/Dona-Esthelas-in-Valle-de-Guadalupe-300x177.jpg 300w, https://inmamaggieskitchen. com / wp- content / uploads / 2017/12 / Dona-Esthelas-in-Valle-de-Guadalupe-768x453.jpg 768w, https://inmamamaggieskitchen.com/wp-content/uploads/2017/12/Dona-Esthelas -in-Valle -de-Guadalupe-340x200.jpg 340w "sizes =" (max width: 1024px) 100vw, 1024px

Forget yard to table. Your table is in the yard.

This is not a place I would take vegetarian or vegan. Some of the animals raised here are later cooked in one large clay oven. (see picture below)

You can even go up to the animals and see them in their pen.

Tatemar (from the Nahuatl word "tlatemar") means to put something into the fire.

At La Cocina de DoƱa Esthela, Barbacoa de Borrego (Lamb Barbacoa) is cooked in a large Mexican clay oven made by her husband and others at the farm.

Do not worry. You do not need to add "Create a clay oven" to your husband's "HONEY DO" list.

ā€¢ The way we make Barbacoa de Borrego Tatemado (Mexican roasted lamb Barbacoa) in my family is in a regular oven.

See Barbacoa de Borrego recipe below.

Borrego Tatemado, or Mexican roasted lamb, is a taste of the rustic ranch life in Mexico. Marinated meat marinated for hours. Delicious and incredibly flavorful. By Mama Maggie & # 39; s Kitchen "width =" 1000 "height =" 1254 "srcset =" "srcset =" https://inmamamaggieskitchen.com/wp-content/uploads/2017/12/Clay-Oven.jpg 817w , https://inmamamaggieskitchen.com/wp-content/uploads/2017/12/Clay-Oven-239x300.jpg 239w, https://inmamaggieskitchen.com/wp-content/uploads/2017/12/Clay-Oven- 768x963.jpg 768w "Sizes =" (max width: 1000px) 100vw, 1000px

  • At the end of cooking is Barbacoa de Borrego Tatemado (Mexican roasted lamb Barbacoa) toasted with its juice.
  • Remove the lid, then cook for 15-20 minutes longer or until the meat develops light browning (or char) on the outside.

My favorite part of the meat is the charred part. The tasty and robust flavor of the lamb is incredibly delicious.

To burn your meat in the oven: The other way you can do this (and this is my favorite way, but you really need to see it) is to put it under the broiler for 7-10 minutes.

Don't get off the stove and grab the latest Facebook quiz, otherwise it might burn!

Borrego Tatemado, or Mexican roasted lamb, is a taste of the rustic ranch life in Mexico. Marinated meat marinated for hours. Delicious and incredibly flavorful. By Mama Maggie & # 39; s Kitchen "width =" 1000 "height =" 682 "srcset =" "srcset =" https://inmamamggieskitchen.com/wp-content/uploads/2017/12/Borrego-Tatemado-.jpg 1000w, https://inmamamaggieskitchen.com/wp-content/uploads/2017/12/Borrego-Tatemado--300x205.jpg 300w, https://inmamaggieskitchen.com/wp-content/uploads/2017/12/Borrego- Tatemado - 768x524 .jpg 768w "sizes =" (max width: 1000 px) 100vw, 1000 px

You can use any type of lamb – bone, shoulder, with or without bones. This is rustic Mexican cooking, and we do does not waste any part of the animal.

Barbacoa de Borrego is usually served with "consumption." However, this depends on what in Mexico you happen to be in.

Maybe it's just me, but I like my food sauce.

Consumption: Translated means "meat broth."

This is usually the same juice the meat was cooked in. Since this is a barbecue and not a birria, you may need to add more liquid.

Let me show you how to do this …

How to make the consumption:

  • Remove the meat from the pan and let the drip drop.
  • For the pan, add 1 cup of beef broth or a sauce boat to be served with your food.

If you can't find lamb, you can also make this bowl of beef roast, but it wouldn't be Barbacoa de Borrego. You make Barbacoa de Res.

Note: This is a Barbacoa de Borrego receta mexicana or mexican recipe. Other Latin American countries have their own versions of this dish.

Borrego Tatemado, or Mexican roasted lamb, is a taste of the rustic ranch life in Mexico. Marinated meat marinated for hours. Delicious and incredibly flavorful. By Mama Maggie & # 39; s Kitchen "width =" 1000 "height =" 716 "srcset =" "srcset =" https://inmamamggieskitchen.com/wp-content/uploads/2017/12/Borrego-Tatemado-at- Dona-Esthelas. jpg 1000w, https://inmamamaggieskitchen.com/wp-content/uploads/2017/12/Borrego-Tatemado-at-Dona-Esthelas-300x215.jpg 300w, https://inmamamaggieskitchen.com/wp-content/uploads/ 2017/12 / Borrego-Tatemado-at-Dona-Esthelas-768x550.jpg 768w "sizes =" (max width: 1000px) 100vw, 1000px

Lamb Barbacoa Recipe Slow Cooker:

  • Follow the recipe as listed below until step 22.
  • Put meat and sauce in slow cooker.
  • Put slow cooker on low for 8 hours or high for 6 hours.
  • Carefully remove meat from slow cooker and place on a lined sheet pan.
  • Place meat under the sling for 7-10 minutes until brown.
  • Serve and enjoy.

Serve with refried beans, Mexican rice, ensalada de nopalesqueso fresco, pickled jalapeƱos, toasted tomato salsa, and of course, a dozen tortillas.

Barbacoa de Borrego Tatemado or Mexican roasted lamb Barbacoa is also served with raw garlic, coriander and lime for toppings.

Borrego Tatemado, or Mexican roasted lamb, is a taste of the rustic ranch life in Mexico. Marinated meat marinated for hours. Delicious and incredibly flavorful. By Mama Maggie & # 39; s Kitchen "width =" 1000 "height =" 572 "srcset =" "srcset =" https://inmamamaggieskitchen.com/wp-content/uploads/2017/12/Eating-at-Dona- Esthelas-.jpg 1000w, https://inmamamaggieskitchen.com/wp-content/uploads/2017/12/Eating-at-Dona-Esthelas--300x172.jpg 300w, https://inmamaggieskitchen.com/wp-content / uploads / 2017/12 / Eating-at-Dona-Esthelas - 768x439.jpg 768w "sizes =" (max width: 1000px) 100vw, 1000px

ā€¢ Note: The meat freezes very well and lasts up to 5 months in plastic freezer bag with the air removed. It lasts up to 5 days in the fridge.

Save some for later – burritos, fill up gorditas, or simply add a runny egg on top. Mmmm ….

Slowly cooked, juicy, tender meat falling off the bone … This authentic Mexican recipe makes everyone say, Muy Bueno!!! Hope you enjoy the deliciousness of each bite.

Borrego Tatemado, or Mexican roasted lamb, is a taste of the rustic ranch life in Mexico. Marinated meat marinated for hours. Delicious and incredibly flavorful. By Mama Maggie & # 39; s Kitchen "srcset =" "srcset =" https://inmamamggieskitchen.com/wp-content/uploads/2017/12/Borrego-Tatemado-or-Mexican-Fire-Roasted-Lamb-200x200. jpg 200 w, https://inmamamaggieskitchen.com/wp-content/uploads/2017/12/Borrego-Tatemado-or-Mexican-Fire-Roasted-Lamb-150x150.jpg 150w, https://inmamamaggieskitchen.com/wp -content / uploads / 2017/12 / Borrego-Tatemado-or-Mexican-fire-toasted-lamb-100x100.jpg 100w, https://inmamamaggieskitchen.com/wp-content/uploads/2017/12/Borrego-Tatemado- or-Mexican-Fire -Roasted-Lamb-500x500.jpg 500w, https://inmamamaggieskitchen.com/wp-content/uploads/2017/12/Borrego-Tatemado-or-Mexican-Fire-Roasted-Lamb-320x320.jpg 320w, https://inmamamaggieskitchen.com/wp-content/uploads/2017/12/Borrego-Tatemado-or-Mexican-Fire-Roasted-Lamb-480x480.jpg 480w "Sizes =" (max width: 200px) 100vw , 200px

Borrego Tatemado or Mexican fire roasted lamb

Barbacoa de Borrego Tatemado (Mexican roasted lamb Barbacoa) is juicy, tender meat that is slow cooked and falls off the bone. A bite of rustic Mexican sky. .wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * {fill in: #fff} 5 from 1 vote Course: Dinner Food: Mexican Prep Time: 1 day Cook Time: 1 hour 30 minutes Total time: 1 day 1 hour 30 minutes portions: 8

ingredients

  • 5 kg of lamb your favorite cut of lamb
  • Water
  • 3 ancho chiles
  • 5 guajillo chiles
  • Ā½ onions
  • 6 cloves of garlic
  • 4 carnations
  • 8 whole peppercorns
  • 1 tablespoon painted cumin
  • 1 tsp whole oregano
  • Ā½ cup white vinegar
  • 2 tablespoons salt
  • Whole nutmeg optional (but recommended)

Instructions

  • Place the lamb and 1 tablespoon of salt inside a large container.
  • Cover with water.
  • Let sit for 30 minutes. This is to remove the blood completely.
  • In the meantime, toast the chile anchor and chile guajillo.
  • Be careful not to burn.
  • Remove the stem from all chiles.
  • Then remove as many seeds as possible.
  • Add chiles in a saucepan of water.
  • Boil up. Turn off the heat. Let sit for 55 minutes.
  • Discard water.
  • Add all dehydrated chilies, onions, garlic, cloves, peppercorns, chives, oregano, 1 tablespoon salt, vinegar and Ā½ cup water to a blender.
  • Blend until smooth.
  • We make a pasta. If the blender needs more water, just add the required amount to make it blend.
  • Set it aside until ready to use.
  • Discard water from the meat.
  • Rinse the meat well.
  • Pour the sauce from the blender onto the meat.
  • Add 1 cup of water to the blender to get any remaining sauce.
  • Gently rub the sauce all over the meat.
  • Make sure to marinate every part of the meat.
  • Cover and let sit in the refrigerator overnight.
  • Preheat oven to 350 degrees F.
  • For a large Dutch oven, add meat and sauce.
  • Cover with lid and place in oven.
  • Cook for 1 hour.
  • Remove the pan from the oven.
  • Meat the meat with liquid from the bottom of the pan.
  • Put the pan back in the oven, covered, and cook for another 15 minutes.
  • (OR place the uncovered pot under the broiler for 7-10 minutes until the meat is lightly charred. If you use this method, watch the meat carefully so that it does not burn).
  • Take the pot again and baste with the juices from the bottom of the pan.
  • Grate fresh nutmeg over the top of the meat and place the uncovered pan back in the oven for another 5 minutes or 2 minutes under the broiler.
  • Served with raw white onion, coriander, salsa, lime and tortillas.
  • Enjoy!

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