Borrego en Adobo con Frijoles y Arroz Verde (Guajillo Lamb with Beans and Green Rice)
Lamb shoulder slow cooked in a deep red guajillo adobo until it falls apart, with creamy beans and fresh green rice.
Made with Guajillo adobo paste and Refried beans (frijoles refritos) and Cilantro lime rice. Make a batch of the base first, then this takes minutes. Skip to the method
- Time3 hr 30 plus marinating
- LevelMedium
- Costabout £5.78 a head
- Oven150°C (130°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix your ready made guajillo adobo paste (see the base recipe) with the orange juice and salt. Rub it all over the lamb, cover and chill for at least 4 hours, or overnight.
- 2
Heat the oven to 150°C (130°C fan). Heat the oil in a casserole over a medium heat. Brown the lamb with its marinade in batches for 4 to 5 minutes, until the paste darkens slightly but does not burn.
5 min - 3
Add the onion, bay leaves and water. Bring to a simmer, cover tightly and cook in the oven for 2 hours 30 minutes, until the lamb is very tender.
150 min - 4
Skim any fat from the surface. If the sauce is thin, simmer it on the hob for 10 minutes until it coats a spoon.
10 min - 5
Warm your ready made refried beans (see the base recipe) in a pan with a splash of water, stirring. Reheat the green rice (see the base recipe) in a covered pan with a splash of water until steaming hot all the way through.
- 6
Serve the lamb and sauce with the beans, rice, lime wedges and coriander.
Tips
- Lamb shoulder suits long cooking because the fat and connective tissue melt into the sauce. Lean leg meat will dry out.
- Brown the lamb gently. Adobo paste can scorch in a very hot pan and taste bitter.
- Skim the fat. Lamb gives out a lot, and the sauce should be rich but not greasy.
- Leftover shredded lamb makes excellent tacos or tostadas the next day.
Storing and freezing
Cool within 1 to 2 hours and keep in the fridge for up to 3 days. Freeze the lamb and sauce in portions for up to 3 months. Reheat until steaming hot all the way through. Reheat rice only once.
Questions
What is adobo in Mexican cooking?
Adobo is a paste of dried chillies, garlic, vinegar and spices used to season and cook meat. Guajillo adobo is fruity and moderately hot rather than fiery.
Can I use lamb leg?
Leg works but needs shorter cooking and may be drier. Shoulder or neck gives a more tender, richer result. Cook until it pulls apart easily.
Can I cook this in a slow cooker?
Yes. Brown the lamb, add everything to the slow cooker and cook on low for 7 to 8 hours until tender. Reduce the sauce on the hob at the end.
More made with guajillo adobo paste
Costillas de Res al Guajillo con Frijoles Refritos (Guajillo Braised Beef Short Ribs)
DFEFNFTacos de Hongos al Adobo (Mushroom Adobo Tacos)
GFDFEFTacos de Pescado al Adobo (Guajillo Fish Tacos)
GFDFEFTacos al Pastor de Jackfruit (Vegan Al Pastor Tacos)
DFEFNFDouble check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.