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Whole lamb slow-cooked underground in maguey leaves is Hidalgo's most celebrated dish. This high protein, family celebration meal is a carnivore classic with rich, smoky, tender flavors.
Prepare maguey leaves by rinsing and passing them briefly over open flame until supple and aromatic.
In a large bowl, combine sea salt, black pepper, oregano, thyme, and chipotle powder, then rub the mixture thoroughly over the lamb shoulder.
Scatter sliced onion, crushed garlic cloves, and bay leaves over the bottom of a heavy roasting pan or Dutch oven.
Wrap the seasoned lamb tightly in the softened maguey leaves, making a sealed package, and place it seam-side down onto the aromatics.
Cover tightly with a lid or several layers of foil to seal in moisture, and cook in a preheated 275°F oven (or in-ground pit) for 6 hours until the meat is deeply tender and easily shreds.
Let the barbacoa rest for 15 minutes, unwrap, shred the lamb in its juices, and serve hot with maguey aromatics.
