Barbacoa of Borrego, Your Land In The Oven
Nov 27, 2009
As promissed, this time I will tell you, step by step, how to prepare beef and lamb, the belly, and broth, to prepare a delicious homemade barbecue at its newly built earth oven, I assure you that if they instructions to the letter, there will be no failure, and it will be fun and entertaining.
First, we need a lamb for 15 to 20 kilos carcass, cut up in pieces complete, we have salt, preferably sea salt, heads and legs have to shave, burning, and wash them well, until you see any hair.
Done the above, prepare the Pancita'',''we have to wash perfectly well all the guts, the visors, and belly, grind in blender, 3 large garlic cloves, 1 medium onion, mint sprig, 4 pepper fat, 3 cloves, 1 pinch of cumin, and ancho peppers 2 or 3 (previously soaked) and enchiladas prepared with marinade and guts barn doors, which should be well chopped, seasoned, and emptied all the chopped in the stomach, sew with needle and thread, and ready, and we list our belly sheep.
Since our oven ready, when the stones are red hot, (see article above.,''Microwave land for their barbecues'') must be put to the bottom of the oven, a clay pot-mouthed, in of the pot going to lay 1 to 2 liters of water, depending on how big the pot, chickpea taste, a handful of rice, an onion, halved 4 large garlic cloves (crushed) of 4 to 5 deveined and sliced guajillo chiles, do not add salt to the water, remember that you already have salt meat, and juices will fall into the pot.
Immediately after preparing the dish for the soup, we put a grid over it, where we will accommodate the meat, but first we have to''sheathe''the walls of our oven with maguey leaves, which must be baked (not burnt) in the same wood with which heat our oven.
Now we proceed to accommodate our pieces of meat, first put in the oven the parts that require more cooking, first leg, with his back, then the shoulders and neck, and the last ribs, head , and belly, sorry, I forgot, all four feet are placed inside the earthenware dish.
Since the term to accommodate all the pieces of meat, top 8 to 10 pieces of fresh avocado, if you want, you can cover with leaves above the leaves Mixiote avocado (optional) if it decides to also leaves Mixiote , you have to roast on a griddle on 2 sides until they change color.
The last step is to wrap the meat with maguey leaves, making sure that no spaces are uncovered, if necessary, cut roast leftover stalks and cover perfectly fine, wet blanket of regular size and place it last, above the leaves This will avoid burning the meat, cover the oven and ready in six or seven hours and enjoy a delicious barbecue Borrego well prepared in his furnace of earth, you and your family had built with his own hands.
First, we need a lamb for 15 to 20 kilos carcass, cut up in pieces complete, we have salt, preferably sea salt, heads and legs have to shave, burning, and wash them well, until you see any hair.
Done the above, prepare the Pancita'',''we have to wash perfectly well all the guts, the visors, and belly, grind in blender, 3 large garlic cloves, 1 medium onion, mint sprig, 4 pepper fat, 3 cloves, 1 pinch of cumin, and ancho peppers 2 or 3 (previously soaked) and enchiladas prepared with marinade and guts barn doors, which should be well chopped, seasoned, and emptied all the chopped in the stomach, sew with needle and thread, and ready, and we list our belly sheep.
Since our oven ready, when the stones are red hot, (see article above.,''Microwave land for their barbecues'') must be put to the bottom of the oven, a clay pot-mouthed, in of the pot going to lay 1 to 2 liters of water, depending on how big the pot, chickpea taste, a handful of rice, an onion, halved 4 large garlic cloves (crushed) of 4 to 5 deveined and sliced guajillo chiles, do not add salt to the water, remember that you already have salt meat, and juices will fall into the pot.
Immediately after preparing the dish for the soup, we put a grid over it, where we will accommodate the meat, but first we have to''sheathe''the walls of our oven with maguey leaves, which must be baked (not burnt) in the same wood with which heat our oven.
Now we proceed to accommodate our pieces of meat, first put in the oven the parts that require more cooking, first leg, with his back, then the shoulders and neck, and the last ribs, head , and belly, sorry, I forgot, all four feet are placed inside the earthenware dish.
Since the term to accommodate all the pieces of meat, top 8 to 10 pieces of fresh avocado, if you want, you can cover with leaves above the leaves Mixiote avocado (optional) if it decides to also leaves Mixiote , you have to roast on a griddle on 2 sides until they change color.
The last step is to wrap the meat with maguey leaves, making sure that no spaces are uncovered, if necessary, cut roast leftover stalks and cover perfectly fine, wet blanket of regular size and place it last, above the leaves This will avoid burning the meat, cover the oven and ready in six or seven hours and enjoy a delicious barbecue Borrego well prepared in his furnace of earth, you and your family had built with his own hands.
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