Barbacoa is a Mexican term for BBQ, but it is different from the American style BBQ in that the meats are slow-roasted and steamed (overnight!) in an underground brick lined wood-fired pit until melting tender. Traditionally beef, goat or mutton is wrapped in maguey or banana leaves and placed over a pan of water and vegetables. The drippings from the meat flavour the broth, making a delicious hot drink to have before or with your barbacoa.
Since most of us don’t have a pit, the alternatives are steaming on the stove top (including pressure cooking) or slow baking in the oven or a smoker outside. We have chosen to slow bake in the oven. We are using British hogget lamb which is a little older and therefore more flavourful, but mutton would also work well. We are marinating the meat in Cool Chile Ancho in Adobo overnight, then making a nest of Cool Chile Avocado leaves for an aniseed note, then wrapping in banana leaves and finally sealing the whole lot in foil.
Our barbacoa recipe is loosely based on a Rick Bayless recipe, being served with the broth, Cool Chile Corn Tortillas, finely diced white onion, chopped coriander leaves, lime wedges.