Harvest on the Harbor - Barbacoa de Borrego

7:13 AM, Oct 24, 2013   |    comments
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PORTLAND, Maine (NEWS CENTER) - Chef Shannon Bard from Zapoteca in Portland cooks up a Barbacoa de Borrego as part of this year's Harvest on the Harbor festival.




Vegetable Oil - 1 TBS

 Garlic Cloves - Dry Roasted - 5 each

 Dried Ancho Chiles - Seeded/ Deveined /Dry Roasted / Re-hydrated

 5 Each

 Dried Guajillo Chiles - Seeded/ Deveined /Dry Roasted / Re-hydrated

 3 Each

 Apple Cider Vinegar

 2 Tbs

 Dried Oregano

 1/2 TBS

 Cinnamon Stick

 1 - 3 inch stick


1/8 tsp


1 tsp


4 tsp



 Lamb Shoulder

 6-8 pounds


Avocado Leaves Dried

 6 oz - crumbled

 Banana Leaves

 Sliced White Onions

 1 small




  1. Adobo - Combine all ingredients in blender.  Puree , adding water as necessary, to create a smooth Paste.    Preheat oil over medium low heat.  Pour entire amount of sauce into pan being careful as mixture will "splatter"  Fry sauce over low heat for 10 minutes.   Cool.
  2. Preheat oven to 350 degrees.  Pour 3 cups of water into bottom of roasting pan. 
  3. Remove generous amount of fat and all silver skin from lamb.  Generously rub lamb with Adobo.   Sprinkle lamb with avodado leaves and sliced onions. 
  4. Wrap Lamb in banana leaves and place on roasting rack in pan.
  5. Cover tightly with aluminum foil and cook in pre-heated oven for 3.5 - 4 hours until fork tender.
  6. Remove from oven.  Remove lamb from bone and shred with fork.
  7. Serve atop warm tortillas with Pasilla Tomatillo salsa and fresh cilantro.

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