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Borrego al Pastor

Name: Borrego al Pastor
Prep time: 720 min
Cook time: 180 min
Total time: 900 min
Cuisine: Mexican
Ingredients: 6 cloves Garlic; 1 cdta Ground cumin; 5 Dried guajillo chilli; 3 Dried ancho chilli; 50 g Achiote paste; 3 cdas Olive oil; 1 cdta Ground black pepper; 4 Allspice berries; 2 leaves Bay leaf; 2 kg Leg of lamb; 1 White onion; 60 ml Apple cider vinegar

900 min (720 prep + 180 cook) Hard 8 servings Coahuila / Zacatecas

Edmond Bojalil

Recetas Mexas

Published: 26 Mar 2026 · Updated: 29 Mar 2026

Leg of lamb marinated in a northern Mexican adobo of chilli and achiote, slow-roasted.

About this recipe

Borrego al pastor is the forerunner of the famous taco al pastor. A leg of lamb marinated in a dried chilli and achiote marinade with vinegar and spices, slow-roasted over a wood fire. A festive dish from Coahuila and Zacatecas that celebrates the pastoral traditions of northern Mexico.

History & Origin

The pastor method of cooking has its roots in the tradition of shepherds driving their flocks across the deserts of Coahuila, Zacatecas and Chihuahua. At ranch festivities, lamb was the sacrificial animal of choice. It was marinated in an adobo of regional chillies, apple cider vinegar and spices brought by the Spanish, then roasted whole on a spit over mesquite coals for hours. Lebanese immigrants who arrived in Mexico at the end of the 19th century saw this technique and, combining it with their own shawarma and vertical spit, gave birth to the modern taco al pastor. Today borrego al pastor remains a festive dish at northern ranches, cooked for weddings, baptisms and quinceañeras and served with corn or flour tortillas, charro beans and salsa borracha.

Estimated cost

£30.00

Total cost

£3.75

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

520

Calories

42g

Protein

12g

Carbohydrates

28g

Fat

Fibre

720mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Toast the guajillo and ancho chillies on a dry griddle for 30 seconds. Soak in hot water for 20 minutes. Blend with garlic, allspice, cumin, black pepper, vinegar and a cup of soaking water.
2
Dissolve the achiote paste into the blended marinade. Strain and mix with olive oil. Season with salt to taste.
3
Make deep cuts all over the leg of lamb. Rub the marinade all over the surface, making sure it gets into the cuts. Cover and refrigerate for at least 12 hours.
4
Remove the meat from the fridge 1 hour before cooking. Preheat the oven to 160°C or prepare medium-low coals.
5
Place the leg on a roasting rack in a tray. Cover with foil and roast for 2.5 hours. Remove the foil, increase to 200°C and cook a further 30 minutes until browned.
6
Rest for 15 minutes before slicing. Serve with corn tortillas, charred onion and salsa borracha.