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How To make Barbacoa Mexicana (Barbecue From Mexico City)
1 Lamb, cut into pieces *
Maguey leaves Ingredients for Barbecue -Consomme * backbone, legs, shoulders, ribs, and head To further explore the international links of various cuisines, check out this one and remember a few months back when we were talking abou the Pacific Island custom of cooking in pits. I didn't realize that the Mexicans also had such a practice. Here's a series of recipes revolving around Mexican Barbacoa or BBQ. To be very authentic, use a lamb which has been slaughtered the day before the cookout and hung overnight. On the day of the big event, the animal is split into sections: backbone, legs, shoulders, ribs, and head. METHOD: We assume that no one would tackle this kind of barbecue without a large number of guests-the kind who really like to pitch in. So, the first thing to do is to set one group of your guests to digging a hole about four feet by two feet across. Other members of the party can scout up kindling and others can be set to work cleaning each maguey leaf. Once the hole is dug, it is plastered with mud to keep the walls firm. Large porous stones should then be placed in the bottom of the pit (beware of little hard rocks; they'll split open). Over the stones put enough dry wood to fill the pit, then set fire to the wood and let it burn to the smokeless coal stage. While the fire is burning down, the maguey leaves should be toasted until limp, for this will enable them to release precious juices needed to season the meat. When the fire has burned down sufficiently, line the pit with the maguey leaves, making sure that all of the mud is covered so meat will not stick to pit. The leaves should be suspended vertically, the tips overlapping all the way around and held down with stones for the moment. The next step is to lower a grate into the hole and on it place the casserole with soup ingredients. On top of the uncovered casserole ingredients, arrange the lamb pieces, starting with the backbone, then the legs, shoulders, rib sections, and the head. Do not salt meat before it is cooked, for this can toughen it. After meat is in the pit, fold the tips of the maguey leaves into the hole to cover the meat well. Over this place a metal sheet to keep any earth from seeping into the pit and then seal the pit with a coat of fresh mud and build a large fire over the metal sheet and mud cover. Keep the fire blazing for 5 or 6 hours, depending upon the age of the meat. Open the pit, salt the meat before serving it, and accompany it with Salsa Borracha*. The broth is served in small cups. * See Shepherd's Roast with Drunken Sauce for recipe. From "The Art of Mexican Cooking" by Jan Aaron and Sachs Salom. Doubleday and Company, N.Y., 1965. Posted by Stephen Ceideberg; March 9 1993.
How To make Barbacoa Mexicana (Barbecue From Mexico City)'s Videos
Hidalgo Style Barbacoa de Borrego in Mexico City at Barbacoa Renatos
60 years of true lamb barbacoa de hoyo in Mexico City's Azcapotzalco neighborhood. This video shows the process from start to finish of the Alvarez family preparing the barbacoa pit, putting the lamb in the agave leaves, preparing and removing the consome, and then serving the lamb and pancita.
These videos were taken in 2017.
The Barbacoa Queen of Los Angeles | Street Food Icons
Petra Zavaleta is the chef behind Barbakush, a street food operation that serves traditional lamb barbacoa in Los Angeles, by way of Puebla, Mexico. Petra, her husband, and her sons work together to create their lamb barbacoa, which is a true labor of love. They break down an entire lamb and build a traditional underground barbecue oven in their backyard. They serve their barbacoa on hand-made tortillas, and use every part of the lamb to create more dishes like consommé and lamb menudo. Petra, who learned this ancient method of butchering and barbecuing from her childhood in Puebla, is driven to succeed by doing things her own way. The goal of Barbakush is to bring this Poblano method of cooking to new horizons in LA.
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Street Food Mexico - WINNING TLACOYOS and BIRRIA in Roma Norte, Mexico City DF!
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This is the FINAL video of my Mexico street food trip! You can watch the full series here:
Staying in Roma Norte Mexico City, on our last day, I just decided to walk around the neighborhood and eat at some of the stalls that I had been seeing that looked the best.
Here’s all the Mexican street food that I ate in this tour. You can see more details and a map about how to get to each place on my Mexico City street food guide:
Caldo de gallina
Price - 47 MXN ($2.52) per bowl
Tlacoyo
Quesadilla
Squash blossoms
Total price - 32 MXN ($1.72)
Birria - 85 MXN ($4.57)
Seafood tostadas
Shrimp tostada
Octopus tostada
Total price - 196 MXN ($10.53)
(we had 7 tostadas)
Burger - 43 MXN ($2.31)
It was an amazing day walking around and eating in Roma Norte, Mexico City. It’s hard to pick a favorite dish because the food was all so good, but definitely the blue corn tlayuda and the seafood tostadas were the best of the best.
Thank you for watching and see you on the next video!
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How To BARBACOA From Scratch!! - INSANE Mexican Street Food - Incredible Tacos & Tipping $100 Dlls!!
Making Our Own Barbacoa - BEST Flavor Ever!! And Tipping $100 Dollars To Don Nasario Here In Mexico (min 15:12) - UNREAL Mexican Street Food - ULTIMATE Tacos Made From Scratch - Mexican Food At Its Best!!! - Learning From The Master!!
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The secret ingredient in Mexican barbacoa is the maguey leaves. #mexicanfood #barbacoa #lamb
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Barbacoa de Brisket | La Capital
Barbacoa al horno con pecho de res o brisket, sellada al fuego y cocinada por 12 horas en hoja de platano. Yo me quise preparar unos tacos dorados de barbacoa bañados con salsa de chile manzano y queso fresco, una joyita!!
Muchas gracias a Grand Western Steaks
por mandarme este brisket: grandwesternsteaks.com
15% de descuento usando el código: LACAPITAL
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Contacto directo: oscarlacapital@gmail.com
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