Barbacoa

Name: Barbacoa
Prep time: 3 h 15 min
Cook time: 1 h
Total time: 4 h 15 min
Yield: 6 serving(s)
Ingredients: 4 lbs boneless beef roast or 4 lbs goat meat; 14 avocado leaves, dried; 17 bay leaves; 10 plums, leaves (optional); 12 dried guajillo chilies, seeds and membranes removed; 3 dried ancho chiles, seeds and membranes removed; 4 garlic cloves; 1/8 onion; 2 sprigs thyme; 2 sprigs marjoram; 1 tablespoon dried oregano; 10 cloves; 1 tablespoon black peppercorns; 1 teaspoon red wine vinegar; 2 cups water; 2 tablespoons coarse salt

Submitted by JN_412

"The traditional barbacoa of high central plains east of Mexico City is lamb, goat, or mutton slowly cooked in a deep pit preheated with a wood fire placed over rocks. The meat is wrapped in maguey leaves and steamed underground from the heat given off by the rocks. This version substitutes aromatic bay, plum, and avocado leaves, and cooks the barbacoa in a pressure cooker or steamer. (Recipe From Mexico the Beautiful Cookbook)"

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photo by JN_412

Ready In:: 4hrs 15mins
Ingredients:: 16
Serves:: 6

ingredients

4 lbs boneless beef roast or 4 lbs goat meat
14 avocado leaves, dried
17 bay leaves
10 plums, leaves (optional)
12 dried guajillo chilies, seeds and membranes removed
3 dried ancho chiles, seeds and membranes removed
4 garlic cloves
¹⁄₈ onion
2 sprigs thyme
2 sprigs marjoram
1 tablespoon dried oregano
10 cloves
1 tablespoon black peppercorns
1 teaspoon red wine vinegar
2 cups water
2 tablespoons coarse salt

directions

To make the marinade, cook the chiles in a saucepan with boiling water for 10 minutes. Drain and transfer to a blender. Add the garlic, onion, thyme, marjoram, oregano, cloves, peppercorns, 3 bay leaves, vinegar, water and salt. Blend well.
Place the meat in a glass or ceramic dish, add the puree and marinate for at least 3 hours or cover and refrigerate overnight. Turn occasionally.
Place the steamer basket in a pressure cooker and add water (about 5 cups).
Place a large sheet of heavy duty aluminum foil in the basket, shaping it into an envelope to catch the juices from the meat. Inside this envelope, arrange half of the avocado leaves, 7 bay leaves, and half of the plum leaves. Place the meat on top and cover with the remaining leaves. Close the ends of the foil without sealing.
Cover and cook under pressure for 1 hour.If you do not have a pressure cooker, use a steamer and cook over low heat for 2 1/2 hours, being careful not to let the water in the bottom of the pan cook off.
Remove the pan from the heat and let cool for 10 minutes before opening. Carefully lift the foil envelope from the pan and place in a large dish.
Transfer the meat to a platter, remove the leaves and cover with the sauce in which it was cooked.