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Al (Alfred) Toth | profile | all galleries >> Cocina del Mundo >> Barbacoa tree view | thumbnails | slideshow

Barbacoa

Barbacoa is not a method of grilling something over an open flame. Traditional Mexican barbacoa is completely different. It is a method of cooking with vapor/steam and results in a moist and flavorful meat. The meat is marinated then slow cooked in a pit and is very tender.These days many cook the barbacoa in an oven. I cooked my barbacoa in a 5 gal/20 liter pot. After adding a liter of water a small grill is placed in the pot then on the grill a casserole with vegetables. Another small grill is placed over the casserole and the meat is wrapped in the maguey leaves. The lid on the pot was sealed with corn tortilla masa. Once the water began to boil the flame was reduced and the meat cooked for 8 hours.

I found this great website that tells the whole history of Barbacoa including a recipe.
http://www.banderasnews.com/0506/rr-barbacoa.htm
Roasting the Maguey (Agave) leaves.
Roasting the Maguey (Agave) leaves.		 The lamb drippings will form a consomme with the vegetables.
The lamb drippings will form a consomme with the vegetables.		 Coat with a chile marinade.
Coat with a chile marinade.		 After placing the lamb on the grill, the leaves are folded down to cover the meat.
After placing the lamb on the grill, the leaves are folded down to cover the meat.
The pot is covered and the top sealed with corn masa (dough).
The pot is covered and the top sealed with corn masa (dough).		 Cooked with steam/vapor for 7-8 hours.
Cooked with steam/vapor for 7-8 hours.		 The meat is very tender.
The meat is very tender.		 The finished product, Barbacoa tacos.
The finished product, Barbacoa tacos.
In the market
In the market

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