“Barbacoa” generally refers to a process of steaming meat inside of a brick-lined pit. The pit, which is a little more than 3 feet deep, is heated by lighting a wood fire, then once it is reduced to coals, is covered with roasted agave or avocado leaves, and topped with a pot of broth that is topped with a grill and the meat, which is wrapped in the same leaves. The meat is draped with a wet cloth and covered with dirt, plus more hot stones and charcoal, then left to cook for the next 8 hours or so. In Guanajuato, barbacoa will probably be made with goat, while in northern states like Sonora and Chihuahua you’re more likely to find beef head. In central Mexico, lamb is the preferred meat, and pancita, made from the lamb’s stomach that has been stuffed with viscera, is usually cooked in the pit too. Consommé, made from the broth and drippings, will usually be served as well. The following recipe doesn’t require a pit, just a large pot or slow cooker.
Preparation time: 15 minutes, plus overnight soaking
Cooking time: 4 hours 30 minutes
Serves: 4
Ingredients
- 3 avocado or agave leaves
- 1 large potato, peeled and quartered
- 2 medium carrots, peeled and sliced
- 1 medium white onion, diced
- 4 garlic cloves, crushed
- 2 tablespoons guajillo chilli powder
- 1 tablespoon ancho chilli powder
- 1 tablespoon cider vinegar
- 1 tablespoon ground cumin
- ¼ teaspoon ground cinnamon
- ½ teaspoon dried Mexican oregano
- cup/55g dried chickpeas, soaked overnight
- 1 bone-in lamb shoulder, about 1.8kg
- 6 cups/1.5 litres water
- salt
To serve
-
Corn Tortillas diced white onion and shredded cilantro (coriander) lime wedges
Method:
Slightly warm the avocado or agave leaves by placing them in the middle of a dry frying pan over medium heat for 4 minutes on each side. Remove and set aside
At the bottom of a steamer pot, place all the ingredients except the lamb, water, half of the onion, and the leaves. Place the steamer grill on top of the ingredients. Salt the lamb and place it on top of the grill, then top that with the leaves.
Pour in the water (don’t let it cover the lamb). Cover the pot with aluminium foil and a lid. Place over medium heat and bring to a boil, then reduce the heat and simmer for 4 hours.
Discard the leaves and remove the bone from the lamb. Coarsely shred the meat and place on a platter.
For the sauce, skim the fat from the cooking liquid, pour into a pan, and add the remaining half onion. Cook over medium heat for about 20 minutes, adding salt if needed.
Mix the shredded lamb with the sauce and serve hot on warm corn tortillas, with a white onion and cilantro (coriander) salad on the side, and lime wedges to squeeze over.
Extracted from The Latin American Cookbook by Virgilio Martínez | Published by Phaidon.
Available 15 October | phaidon.com
