ALMA Y SAZON

WHAT IS BARBACOA?

Barbacoa is a traditional Mexican dish, it’s a slow cooked meat marinated in a rich sauce made out of dried peppers and spices.

The ingredients varies depending on the region where it’s made, each one is unique and delicious on its own. What sets this dish apart is the cooking method, which if done right will provide the most tender and flavorful meat.

TRADITIONAL COOKING METHOD

First there has to be a hole in the ground, then fill it with heavy stones or volcanic rock, then ignite a fire inside, let the heat reach it’s peak, place the meat in a deep metal tray and into the hole, cover it with Maguey leaves, then natural fiber sacks, more hot stones, then pour all the dirt back into the hole covering completely the tray so it can be cooked only with the heat and vapor emanating from the hot stones, leave it there for about 4 hours, then its all ready for a party!

COOKING FOR REAL

In a perfect world I would like to have access to such luxury,  however in my case, living in the middle of a big city in an apartment building I have to work with what I have.

Given the circumstances I adapted the recipe for a common city person, so no matter where in the world you are you can still enjoy the delicious flavors of Mexico without having to dig into the middle of the parking lot to cook your meal.

CHOOSING THE RIGHT MEAT

For this recipe I used lamb, I bought a boneless leg which weighted about 5 pounds, it yelled enough to have dinner for my family of 5 plus delicious leftover tacos the next day. This recipe can also be made with Beef or Pork, I would suggest using a bone-in type of meat to enhance the flavors of the meat.

I served it with traditional Mexican Red Rice and garnished it with fresh diced onions, cilantro and most important a lime wedge.

Find the recipe here and the video below. Let me know your comments when you make this recipe, enjoy!

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Homemade Lamb Barbacoa Jalisco Style

Traditional Lamb Barbacoa, homemade. Originally from the state of Jalisco in Mexico. Using Guajillo and Ancho peppers and a mix of cumin, oregano and bay leaves.

Prep Time30 minutes mins

Active Time3 hours hrs

Course: Main Course, Platillo Principal

Cuisine: Mexican

Keyword: Autentica, Authentic, Barbacoa, Birria, Borrego, guadalajara, Jalisco, Lamb, Mexican, Mexicana, Tracidional, Traditional

Yield: 5

Author: Libier Sandoval

Materials

• 5 Pounds Leg of Lamb
• 4 Guajillo Peppers
• 1 Chile Ancho Peppers
• 4 Tomatoes
• 1 Onion
• 4 Garlic
• 1 tsp Black Pepper Whole
• 1/2 tsp Whole Cummin
• 1/2 tsp Oregano
• 1/2 tsp Thyme
• 2 Bay Leave
• 1 tsp Coriander
• 1 Cinnamon Stick
• 1/4 tsp Ground black Pepper
• 1/2 tsp Salt
• 1 Cup Vinegar
• 2 Tbs Vegetable Oil

Instructions

• Cut the meat in bite sized pieces
  
• Rinse the meat and brine it in a solution of water with salt
• Lightly fry the peppers in vegetable oil at low heat
• Remove the peppers, place in a container and summerge in the vinegar until soft – about 15 minutes.
• In the same pan, sautee the garlic.
• Add the onions until they become transparent, season with salt and ground pepper, cook for about 5 minutes.
• Add the tomatoes cut in fourths and cook until softened.
  
• Transfer your sofrito into the blender.
• Add the Peppers including the vinegar.
• Add salt, whole pepper, oregano, cumin, thyme, coriander, cinnamon and bay laves.
  
• Blend until you have a thick sauce.
• In a deep pot place a layer of meat, then using a strainer pour half of the sauce,
• then another layer of meat and finish it with the rest of the sauce.
  
• Cover with foil and a heavy lid to prevent the steam to come out while cooking. Cook for 15 minutes until starts boiling.
• Lower the heat and cook covered and undisturbed for about 3 hours until tender.
• Serve with Red Mexican style Rice
• Garnish with freshly diced onions, cilantro and a lime wedge.

Video

Notes

If using in a slow cooker cook in Low low for 8 hours.