Pit-Roasted Barbacoa

About this recipe

Pit barbacoa is the oldest cooking method in Mexico and the emblematic dish of Hidalgo: a pit is dug in the earth, heated with stones and charcoal, lined with maguey leaves and the lamb is placed inside wrapped in more leaves, sealed hermetically so the meat steams in its own juices overnight. The result is an incredibly tender meat with a unique smoky maguey aroma and a depth of flavour impossible to achieve any other way.

1. 1

   The day before: dig a pit about 60 cm in diameter and 80 cm deep. Place 10-12 large stones at the bottom and light a fire on top. Maintain the fire for 3 hours until the stones are red-hot.

   💡 River stones retain heat better.

2. 2

   Marinate the lamb with toasted and soaked guajillo and ancho chillies, blended with garlic, onion, cumin, oregano, salt and vinegar. Leave to marinate for at least 2 hours.

3. 3

   Line the inside of the pit with maguey leaves previously softened over fire. Layer additional leaves over the stones.

   💡 Maguey leaves give barbacoa its unique flavour.

4. 4

   Place the marinated lamb over the leaves. Cover with more leaves, then brown paper, and finally seal the pit with the excavated earth.

5. 5

   Cook for 8-10 hours (overnight). Open the pit carefully - the escaping steam is very hot.

   💡 The barbacoa is ready when the meat falls apart at the touch.

6. 6

   Remove the meat and shred with two forks. Serve in corn tortillas with salsa borracha, onion, coriander and lime.