Text 33338, 91 rader
Skriven 2013-02-04 07:02:56 av Dave Drum (1:261/38)
Ärende: Gourmet 1598
====================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Barbacoa De Cabrito, Pit-Barbecue Style - Pt 1
 Categories: Lamb/mutton, Herbs, Bbq, Chilies, Vegetables
      Yield: 9 servings

      4 oz Guajillo chilies; (abt 16 lg
           - chilies), tops and seeds
           - removed
      2 ts Cumin seeds
      1 ts Whole cloves
           +=OR=+
    3/4 ts Ground cloves
     10    Allspice berries
    1/3 c  Dried Oaxacan oregano
           +=OR=+
      1 tb Dried Mexican oregano;
           - crumbled
     15 lg Sprigs fresh thyme (leaves
           - only)
           +=OR=+
      2 ts Dried thyme
     10 cl Garlic
      1 lg Onion; coarse chopped
    1/2 c  Cider vinegar
      1 ts Salt; to taste, + additional
           - for seasoning goat
           Fresh ground black pepper
     16 lb Goat; quartered
           +=OR=+
      8 lb Lamb shoulder; bone in,
           - trimmed
    1/2 oz (to 3/4 oz) dried avocado
           - leaves; abt 30 lg leaves

  * Goat in Chile Marinade

  Wash and griddle-dry the chilies by the directions below.
  Place in a deep bowl and cover generously with boiling
  water. Let soak for at least 20 minutes.

  Grind the cumin, cloves, allspice, oregano, and dried
  thyme (if using) together in an electric coffee or spice
  grinder or with a mortar and pestle.

  Drain the soaked chilies. Working in batches as necessary,
  place them in a blender with the ground herbs and spices
  (add fresh thyme at this point if using), garlic, onion,
  vinegar, salt, and about 1/2 cup water (or enough to
  facilitate the action of the blades). Process to a smooth
  purée (about 3 minutes on high), stopping occasionally to
  scrape down the sides with a rubber spatula. With a wooden
  spoon or pusher, for the purée through a medium-mesh sieve
  into a bowl. It should have the consistency of a thick but
  still moist paste.

  Season the pieces of goat or lamb with salt and pepper.
  Slather the seasoning paste all over the meat. Arrange in
  a large bowl (or any non-reactive container that's large
  enough), cover tightly with plastic wrap, and refrigerate
  overnight or for at least 4 hours. Remove from the
  refrigerator about 2 hours before beginning the cooking,
  to let the meat come to room temperature.

  Preheat the oven to 325øF/160øC.

  Choose a deep roasting pan or baking dish large enough to
  hold the meat snugly. Scatter half of the avocado leaves
  across the bottom of the pan and arrange the meat on them.
  Scatter the remaining leaves over the meat. Cover the pan
  (wrapping very tightly with several layers of foil if
  there is no lid) and bake 6 to 7 hours (4 to 4 1/2 hours
  for the lamb). The meat should be almost falling off the
  bone.
  by Zarela Martinez The Food and Life of Oaxaca:
  Traditional Recipes from Mexico's Heart

  Epicurious | October 2012

  Yield: 8 to 10 servings (more for the lamb version)

  MM Format by Dave Drum - 08 November 2012

  Uncle Dirty Dave's Archives

MMMMM

... Garlic is the 'vanilla' of Provence. - French Proverb

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)