Chef Hugo Ortega’s Barbacoa de Borrego Recipe

We asked chefs across America to discuss their local food scenes and share a favorite recipe. Hugo Ortega, 61, owner of Hugo’s in Houston, chose this dish.

Hugo Ortega’s Barbacoa de Borrego (Slow-Roasted Lamb)

Serves 6 to 8

Ingredients

1 5-pound leg of lamb

Salt

1¾ cups adobo marinade (recipe follows)

3 bay leaves

1½ star anise pods

Banana leaves or parchment paper

Corn tortillas

Avocado slices

Salsa

Directions

Preheat oven to 350°F. Place a roasting rack and 3 cups of water in the bottom of a roasting pan. Make sure the rack is higher than the water so the meat does not directly touch the water. (If necessary, you can place small ramekins on top of the rack to lift the meat higher.)

Make 3 slits about 2 inches long in the top of the lamb, and sprinkle the meat evenly with salt. Next, rub the lamb leg with adobo marinade, and place bay leaves and star anise on top.

Center lamb atop banana leaves or parchment laid flat on a cutting board. Wrap each banana leaf over meat, tucking ends and sides beneath, or tightly fold or crimp the ends of the parchment.

Transfer lamb to roasting rack and cover pan tightly with aluminum foil. Roast until fork-tender, about 4 to 4½ hours. Remove roasting pan from oven and debone and shred meat. Serve with tortillas, avocado slices and salsa.

Adobo Marinade

Ingredients

3 whole ancho peppers

2 whole garlic cloves

5 whole allspice berries

2 bay leaves

½ star anise pod

¼ teaspoon cumin

¼ teaspoon freshly ground black pepper

3 cloves

½ cinnamon stick

1 teaspoon kosher salt

Directions

Soak peppers in enough hot water to cover for about 10 minutes, or until soft. Drain peppers and place them in a blender with 1½ cups water and remaining marinade ingredients, and puree until smooth.