Primal Grill - The Real Barbacoa: A Mexican Pit-Barbecued Lamb
INGREDIENTS
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Source:
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The Barbecue Bible by Steven Raichlen (Workman, 2008)
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Method:
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Indirect Grilling
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Advance
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Preparation:
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4 to 8 hours for marinating the lamb, plus about 4 hours cooking time
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Category:
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Meat-------------------------------------------------------
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For the adobo paste and lamb:
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6 guajillo chiles (or the equivalent of dried guajillo chili powder)
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5 cloves garlic, coarsely chopped
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1/4 medium onion, coarsely chopped
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1/2 teaspoon dried oregano
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1/2 teaspoon ground clove
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1/2 teaspoon ground allspice
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1/2 teaspoon ground cinnamon
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1 teaspoon salt
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1/4 cup distilled white vinegar
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1/4 cup water
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1 bone-in leg of lamb, 5 to 6 pounds
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For the consomm:
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1 medium onion, cut into 1/2 inch dice
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2 carrots, peeled and cut into 1/2 inch dice
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1 zucchini, scrubbed and cut into 1/2 inch dice
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1/2 small green cabbage, cored and cut into 1/2 inch dice
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1 ear corn, shucked and cut into 1/2 inch rounds (optional)
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2 bay leaves, 2 sprigs cilantro, and 2 sprigs epazote (optional), tied in a piece
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of cheesecloth
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8 to 10 cups of water
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1/4 cup finely chopped fresh cilantro leaves
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1 chipotle chile, minced
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Salt and freshly ground black pepper, or to taste
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For serving:
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Warm tortillas
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Salsa Mexicana (recipe below)
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Other Items Needed:
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Banana leaves or 8 to 10 fresh or dried avocado leaves (optional; if using dried leaves, soak for 20 minutes in cold water to cover); toothpicks.
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