Barbacoa de Borrego

Every region in Mexico has its own version of barbacoa, which is traditionally meat cooked—essentially steam-roasted—in an underground pit. It can be made from beef, goat, or lamb, typically the tougher cuts. In northern Mexico, it is sometimes made with beef head, including the cheeks. You can serve this lamb version as an elegant main dish on a fancy platter, casually as a filling for tacos or tamales, or as a topping on huevos rancheros or