Bob Brent
Nov 30, 1919, 12:00 AM
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Barbacoa De Cordero (Bbq Lamb)
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Barbacoa De Cordero (Bbq Lamb)
Recipe courtesy Aaron Sanchez
4 guajillo chiles
2 teaspoons cumin seeds
1 teaspoon ground cloves
10 allspice berries
1/3 cup Mexican oregano
12 sprigs fresh thyme
6 garlic cloves
1 Spanish onion, roughly chopped
1/3 cup cider vinegar
1 (12 pound) goat, quarted or 6 to 8 pound lamb shoulder
Salt and pepper
2 pound package dried avocado leaves
Toast chiles and cover with boiling water in a deep bowl set aside for 20 minutes. Grind cumin, cloves, allspice, oregano in coffee grinder. Drain soaked chiles, puree in blender the chiles, ground spices, thyme, garlic, onion, vinegar and 1/2 cup of water. Process until smooth Push mixture through a sieve, season goat with salt and pepper. Rub paste all over the meat Arrange in a bowl and allow to marinate for 4 hours, refrigerated. Preheat the oven to 325 degrees. In a deep roaster pan scatter half of the avocado leaves on the bottom, place meat on top of the avocado leaves and scatter the remaining leaves over the meat. Cover the pan tightly with aluminum foil. Cook the goat 6 to 7 hours until meat is falling off the bone. (If using lamb shoulder cook for 4 hours)
***Avocado leaves are toxic when fresh, they must be dried to be used for cooking.
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