World Flavors Cookbook

Tacos de Barbacoa

Ancient-style pit-roasted lamb or beef, slow-cooked until incredibly tender and flavorful, typically served with its own broth.

Cuisine: Mexico

Ingredients

• 2 kg lamb or beef chuck
• Agave leaves (or banana leaves) for wrapping
• Marinade: dried guajillo and ancho chiles, spices
• Corn tortillas
• Consommé: chickpeas, rice, and meat drippings

Instructions

1. Marinate the meat in the chili blend overnight.
2. Wrap the meat in agave leaves and place in a steamer or slow cooker (traditionally a pit in the ground).
3. Slow-cook for 6-8 hours until the meat falls apart.
4. Shred the meat and serve in tortillas.
5. Serve the highly concentrated juices as a side soup (consommé).