Barbacoa is a traditional Mexican recipe for a classic long-braised dish of meat cooked in a spicy stock, vinegar and lime juice base. The full recipe is presented here and I hope you enjoy this classic Mexican version of: Barbacoa.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a classic Mexican barbacoa (also known as asado en barbacoa a mildly spicy, long-braised variant on barbecue that works perfectly with the tough, sinewy cuts from just about any animal. I’m using the fore-quarter of venison as an example, but it also works very well with beef shin or lamb/goat shanks.
Ingredients:
1.5kg (about) venison, from the shoulder or legs
2 to 4 chipotles in adobo, home-made or tinned
1 red onion, chopped
5 garlic cloves, chopped
2 bay leaves
1 tsp smoked paprika (optional)
1 tsp ground cumin
1 tsp ground cloves
1 tbsp sea salt
120ml lime juice
120ml cider vinegar
1l beef or venison stock
4 tbsp lard or vegetable oil
Smoked salt (optional)
coriander, grated cheese, sour cream, avocados and hot sauce for garnish
Method:
Combine all the ingredients (except the garnishes) in a slow cooker or cast iron casserole (Dutch oven) and cook, covered for between 2 and 6 hours (precise time will depend on the cut of meat and the age of the animal), until the meat is falling off the bone. If using a slow cooker, employ the ‘high’ setting. If using a casserole set it in an oven pre-heated to 150°C.
Once cooked, allow the meat to cool until it can be handled, then pull all the meat from the bones and shred with forks or your fingers.
Melt the lard in a pan, add the meat and fry until heated through. Stir to ensure the meat is coated in the lard and season to taste with smoked salt. Pour over some of the juices from the pot, then transfer the meat to a warmed serving dish.
