StewsHardFree

Pit-Roasted Barbacoa

Name: Pit-Roasted Barbacoa
Prep time: 120 min
Cook time: 480 min
Total time: 600 min
Cuisine: Mexican
Ingredients: 10 Maguey agave leaves; 3 cdas White wine vinegar; 2 cdas Salt; 1 White onion; 1 cdita Ground cumin; 4 Dried ancho chilli; 1 head Garlic; 8 Dried guajillo chilli; 1 cda Dried oregano; 3 kg Leg and shoulder of lamb

600 min (120 prep + 480 cook) Hard 20 servings Hidalgo

Edmond Bojalil

Recetas Mexas

Published: 29 Mar 2026 · Updated: 29 Mar 2026

Lamb slow-cooked overnight buried in an earth pit lined with maguey leaves.

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.

History & Origin

Pit barbacoa is a pre-Hispanic technique documented by 16th-century chroniclers throughout Mesoamerica. In Hidalgo's Valle del Mezquital, the Otomí people called this technique 'maxca' and used it to cook venison, rabbit and lamb. With the arrival of sheep during the colonial period, lamb became the principal meat. The barbacoa-making families of Actopan, Ixmiquilpan and Tulancingo have maintained the original technique uninterruptedly for centuries: master barbacoa makers are considered cultural heritage of Mexico.

Estimated cost

£41.00

Total cost

£2.05

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

380

Calories

35g

Protein

Carbohydrates

22g

Fat

Fibre

520mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

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
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
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
Place the marinated lamb over the leaves. Cover with more leaves, then brown paper, and finally seal the pit with the excavated earth.
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
Remove the meat and shred with two forks. Serve in corn tortillas with salsa borracha, onion, coriander and lime.