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Borrego Las Palmas

Borrego Las Palmas

Borrego Las Palmas

  • Cook Time: 7 Hours, 20 Minutes
  • Yield: 15 Servings

The blend of spices and the unconventional addition of a Mexican brew make this hearty lamb stew the ideal dish to pair with steamed veggies or toasty tortillas. Recipe created by Chef Eduardo Ruiz.


  • 8 chiles guajillo, dried and toasted
  • 15 chiles anchos, dried and toasted
  • 10 chiles de árbol, dried and toasted
  • 5 chiles morita, dried and toasted
  • ¼ c. white wine vinegar
  • 28 oz. Medium Red Chile Sauce
  • 2 tsp. dried oregano
  • ½ tsp. ground cinnamon
  • ½ tsp. ground allspice
  • ½ tsp. cumin
  • ½ tsp. ground coriander
  • ¼ tsp. ground clove
  • 3 tbsp. salt
  • 2 c. vegetable stock
  • 12 oz. Mexican beer, lager or pilsner
  • 3 bay leaves
  • 8 lb. lamb stew meat or beef chuck roll; have butcher clean and cube meat


For the sauce:

  1. Place lightly toasted dried chiles in a small sauce pot and cover with water. Cook on low heat for about 20 minutes until chiles are soft. Remove from water. Do not discard remaining water.
  2. In two batches, place all ingredients except for the beer and lamb into a blender and puree until smooth. Adjust thickness of sauce with remaining chile cooking water. Place two batches of sauce in a large container and whisk together to combine. Pour in beer and stir to combine with sauce.

For the borrego:

  1. Preheat oven to 225 degrees.
  2. Place lamb in a Dutch oven or oven-safe container and pour sauce over meat, making sure each piece of lamb is thoroughly coated.
  3. Cover tightly with foil and then Dutch oven lid. Cook for 6-7 hours; meat should be fork tender and easily fall apart. Remove from oven and let rest for one hour. Serve with your favorite sides.