Tacos de Barbacoa de Borrego

Tacos de Barbacoa de Borrego are a traditional Mexican dish featuring tender, slow-cooked lamb meat enveloped in warm corn tortillas. This flavorful dish is often garnished with fresh onions, cilantro, and a squeeze of lime for a delightful taste experience.

Ingredients

• Lamb shoulder - 500 grams
• Garlic - 4 cloves, minced
• Onion - 1 medium, chopped
• Bay leaves - 2
• Cumin - 1 teaspoon
• Oregano - 1 teaspoon
• Dried guajillo chiles - 3, seeds removed
• Water - 500 ml
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Corn tortillas - 4
• Fresh cilantro - 1/4 cup, chopped
• Lime - 1, cut into wedges
• Radishes - 4, thinly sliced for garnish

Steps

1. In a large pot, combine the lamb shoulder, minced garlic, chopped onion, bay leaves, cumin, oregano, dried guajillo chiles, water, salt, and black pepper.
2. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and cover the pot.
3. Simmer for about 2.5 to 3 hours, or until the lamb is tender and easily shreds with a fork.
4. Once cooked, remove the lamb from the pot and let it cool slightly before shredding it into bite-sized pieces.
5. Strain the cooking liquid and reserve it for serving.
6. Heat the corn tortillas on a skillet until warm and pliable.
7. Assemble the tacos by placing a generous amount of shredded lamb on each tortilla.
8. Top the tacos with chopped fresh cilantro, a squeeze of lime, and sliced radishes.
9. Serve with the reserved cooking liquid on the side for dipping.

Nutrition

• Calories: 450
• Protein: 30 g
• Carbs: 40 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 700 mg
• Cholesterol: 100 mg
• Total Fat: 20 g
• Saturated Fat: 8 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• High in protein, promoting muscle growth and repair.
• Rich in vitamins and minerals from the herbs and garnishes.

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