Barbacoa de Borrego

Barbacoa de Borrego is a traditional Mexican dish made with lamb, slow-cooked until tender and infused with aromatic spices. This Paleo-friendly recipe delivers rich flavors and a satisfying meal perfect for lunch.

Ingredients

• Lamb shoulder - 500 grams
• Garlic cloves - 4, minced
• Onion - 1 medium, chopped
• Cumin - 1 teaspoon
• Oregano - 1 teaspoon
• Bay leaves - 2
• Black pepper - 1/2 teaspoon
• Salt - 1 teaspoon
• Lime juice - 2 tablespoons
• Beef broth - 250 milliliters
• Avocado - 1, sliced (for serving)
• Fresh cilantro - a handful, chopped (for garnish)
• Radishes - 4, sliced (for garnish)

Steps

1. Cut the lamb shoulder into large chunks and season with salt, black pepper, cumin, and oregano.
2. In a large pot or Dutch oven, heat a tablespoon of oil over medium-high heat. Add the lamb chunks and brown them on all sides, about 5-7 minutes.
3. Remove the lamb from the pot and set aside. In the same pot, add the chopped onion and minced garlic, cooking until translucent, about 3-4 minutes.
4. Return the lamb to the pot, add the bay leaves, beef broth, and lime juice. Bring to a simmer.
5. Cover the pot and reduce the heat to low. Cook for about 4-5 hours, or until the lamb is tender and easily shredded.
6. Once cooked, remove the lamb and shred it using two forks. Discard any excess fat and return the shredded meat to the pot to soak up the juices for about 10 minutes.
7. Serve the barbacoa in bowls topped with sliced avocado, chopped cilantro, and radishes.

Nutrition

• Calories: 520
• Protein: 42 g
• Carbs: 10 g
• Fiber: 4 g
• Sugar: 1 g
• Sodium: 800 mg
• Cholesterol: 110 mg
• Total Fat: 36 g
• Saturated Fat: 12 g
• Unsaturated Fat: 22 g
• Water: 0.5 L

Health Benefits

• High in protein, supporting muscle growth and repair.
• Rich in omega-3 and omega-6 fatty acids from lamb, promoting heart health.

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