Mexican cuisine · Meat & Kebab

Borrego en Penca de Maguey

Lamb shoulder wrapped in agave leaf and slow-roasted for hours, in the style of Hidalgo's earth ovens.

Ingredients · for 6 servings

• 1.8 kg lamb shoulder (on the bone)
• 4 dried guajillo chilis
• 2 dried ancho chilis
• 6 garlic cloves
• 2 tsp dried oregano
• 1 tsp cumin
• 4 bay leaves
• 4 banana leaves (or parchment paper)
• 2 onions
• 400 g chickpeas (cooked)
• Salt, pepper

Instructions

1. Seed the guajillo and ancho chilis, toast briefly in a dry pan and soak in 300 ml boiling water for 20 min, then blend smooth with garlic, oregano, cumin and 2 tsp salt.
2. Rub the lamb shoulder all over with the chili paste, cover and let marinate in the fridge for at least 2 hours, preferably overnight.
3. Soften the banana leaves briefly over a flame or in hot water and line a deep roasting pan crosswise with them, leaving plenty of overhang.
4. Cut the onions into thick wedges, place them in the bottom with the chickpeas and bay leaves, pour in 400 ml water and set the meat on top.
5. Fold the leaves tightly over the meat, seal the roasting pan tightly with a lid or double layer of foil, and cook at 150 °C for 3–3.5 hours, until the meat pulls easily from the bone with a fork.
6. Open the parcel at the table, roughly shred the meat and serve with the chickpeas and the spiced broth from the pan as a soup on the side.