Teresa's Recipes
Borrego
Borrego, a cherished traditional Mexican dish, celebrates the rich flavors of tender lamb, slow-cooked to perfection in a medley of aromatic spices and vibrant chilies. Each bite is a delightful journey through centuries of culinary heritage, capturing the essence of family gatherings and festive celebrations. This dish pairs beautifully with warm tortillas or rice, making it a comforting meal for any occasion.
Ingredients
- 3-4 pounds, cut into large pieces Lamb shoulder
- 2 tablespoons Vegetable oil
- 1 large, chopped Onion
- 4 cloves, minced Garlic
- 2 large, diced Tomatoes
- 2, seeds removed Dried ancho chilies
- 2, seeds removed Dried guajillo chilies
- 1 teaspoon Cumin
- 1 teaspoon Coriander
- 1/2 teaspoon Cinnamon
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 4 cups Chicken broth
- for garnish Fresh cilantro
- for serving Lime wedges
Dietary Notes
- Servings: 6-8
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 2 hours 30 minutes
- Calories: 450
- Fat: 25g
- Carbs: 10g
- Protein: 40g
- Sodium: 600mg
- Sugar: 3g
Instructions
- Preheat the oven to 325°F (160°C).
- In a large pot or Dutch oven, heat the vegetable oil over medium heat.
- Add the lamb shoulder pieces and brown on all sides, about 8-10 minutes. Remove from the pot and set aside.
- In the same pot, add the chopped onion and minced garlic. Sauté for 2-3 minutes until fragrant and softened.
- Add the diced tomatoes, dried guajillo chilies, and dried ancho chilies to the pot. Stir in the cumin, coriander, cinnamon, salt, and black pepper. Cook for an additional 5 minutes, allowing the flavors to meld.
- Return the browned lamb shoulder to the pot. Pour in the chicken broth and bring to a boil.
- Cover the pot with a lid and transfer to the preheated oven. Cook for 2 hours, or until the lamb is tender and easily pulls apart with a fork.
- Once cooked, remove the lamb from the pot and shred the meat using two forks. Discard any bones.
- Return the shredded lamb to the pot and simmer on the stovetop for an additional 10 minutes to allow the flavors to develop.
- Serve the borrego hot, garnished with fresh cilantro and lime wedges.
Tips
- For a spicier kick, add a chopped jalapeño or serrano pepper to the vegetable mixture.
- Serve with warm corn tortillas, rice, or a fresh green salad for a complete meal.
- This dish can also be made in a slow cooker; simply follow the same steps and cook on low for 8 hours.