Oaxacan Barbacoa Seasoning Kit 66g
Product information
£5.00
Description
This kit contains whole Mexican chillies and flakes and Barbacoa Spice Mix to make Oaxaca style barbacoa with ‘consommé’.
In Mexican cuisine, Barbacoa is a pre-Hispanic cooking technique where meat is slowly steam-roasted in a smouldering underground pit until fall-apart tender. In this Oaxacan recipe, lamb is marinated in smoky Mexican chillies and Barbacoa Spice Mix, layered with avocado leaves and placed on a rack over vegetables, chickpeas and stock. Slow-cooked in the oven, the meat juices drip into the stock below, served on the side as a brothy soup called ‘consommé’. Leftover meat can be used to make barbacoa flautas or quesacoas (barbacoa quesadillas).
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Additional details
Serving Suggestion
Serve with freshly warmed Cool Chile Corn Tortillas, Tomatillo Salsa, diced sweet white onion and limes wedges.
What's Inside
42g ancho and guajillo chilli flakes, 14g Barbacoa Spice Mix (sea salt, avocado leaves [15%], black pepper, cinnamon, allspice, Mexican oregano), 10g Chile Pasilla de Oaxaca, 1 recipe sheet
What you need
roasting pan and rack, blender, sieve, foil, 1.5kg lamb shoulder bone-in, 2 tbsp cider vinegar, 5 cloves of garlic, 1 onion, 2 carrots, 3 medium potatoes, 100g dried chickpeas or 1 tin, ½ bottle light Mexican beer (optional), sea salt flakes
Allergy Advice
packed in a factory that handles nuts, sesame and peanuts
Nutritional Information
| Nutritional information (per 100g) | |
| Energy: | 1209kJ/291kcal |
| Fat: | 12g |
| of which saturates: | 2.1g |
| Carbohydrates: | 20g |
| of which sugars: | 7.4g |
| Protein: | 11g |
| Salt: | 19.1g |
Storage and Preparation
Store in a cool, dry and dark place.
Summary Preparation: Toast & soak the chillies, and blend with the Barbacoa Spice Mix to make a marinade for meat. Slow cook.
- Serves 6
- Preparation time: 50 mins; Marination time: 4 hrs - overnight; Cooking time: approx. 4 hrs
