Slow-cooked barbecue

Slow-cooked barbecue

Barbacoa

By
From
My Abuelo's Mexican Feast
Serves
6

This is one of the most traditional Mexican dishes and is famous at the Arroyo restaurant in Mexico City. Traditionally, mutton is wrapped in maguey leaves (the outer membrane of the agave plant) and slow-cooked in coals underground for at least 8 hours.The following recipe does not use maguey leaves, and you don‘t need to cook it in an underground pit! But the flavours are of true Mexican barbacoa. It makes a great dinner party dish.

Ingredients

Quantity Ingredient
1 leg mutton or lamb, (approximately 3–4 kg)
1 litre water
2 teaspoons rock salt
1 teaspoon mixed peppercorns
4 onions, quartered
2 garlic bulbs, unpeeled
6 bay leaves
4 carrots, cut into 2 cm pieces
4 tablespoons dried oregano
4 tablespoons dried marjoram
60ml white vinegar

To serve

Quantity Ingredient
Fresh corn tortillas
Salted pork crackling
Young cactus salad
Mexican rice

Method

  1. Preheat the oven to 160°C.
  2. Place all the ingredients, except the tortillas, in a large casserole dish. Cover with a lid or cover tightly with foil and bake in the oven for 6–8 hours or until the meat is falling off the bone and the liquid has almost evaporated. Check every hour to ensure the meat is not drying out. Add a little water if it becomes too dry.
  3. When ready to serve, flake the tender meat away from the bone and arrange on a serving platter. Serve immediately.
  4. Serve the barbacoa with the tortillas, Chicharrón, Ensalada de nopales, Arroz a la Mexicana and a variety of salsas.
Tags:
Mexican
Latin
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