GOURMET TRAVELLER 111Warmtortillas,toserve
Bone-marrowsalsa(see
recipep109),toserve
BARBACOA
1 lambforequarter(about
2.75kg;orderfromyour
butcher)or2 smalllamb
shoulders
1 largewhiteonion,halved
3 carrots,coarselychopped
3 garliccloves
2 sprigsepazoteorpinchof
driedepazote(seenote)
1 handful(about100gm)
avocadoleaves(optional;
seenote)
GUAJILLOADOBO
12 (75gm)guajillochillies
(seenote),halved,
seedsremoved
3 whole clovesBarbacoa
SERVES 10-12
“Althoughmostcommoninthenorth,barbacoais madealloverMexicowithregionalvariations,”
saysOlvera.“Thelambis traditionallycookedina pitwithhotcoalsandstones.A potwiththe
vegetables,herbsandwaterrestsonthebottom,thena rackis placedontopwiththemeat.It is
coveredwithagaveleavesandburied;thisversion,withavocadoleaves,is moreOaxacan.Thebroth
is servedinbowls,whilethebarbacoais eatenintacos.Therearethousandsofguacamolerecipes,
butwhicheveryouuse,twothingsarecrucial:first,useripeavocados;second,makesuretheyare
at room temperature. Our palate can taste the nuanced flavours of fats when they are warmer.”
3 Heatoilina saucepanover
highheat.Adddry-roasted
andcharredingredients,and
cookuntiltomatoesaresoft
(4-5minutes).Addenough
watertojustcoverandsimmer
untilliquidevaporatesalmost
completely(15-20minutes).
Transfertoa blenderand
blendtoa smoothpaste.
4 Forherbguacamole,coarsely
mashavocadoswitha fork.
Addremainingingredientsand
1 tspsalt,ortotaste,andgently
mixuntiljustcombined.
5 Removelambfrombones,
breakingthemeatintochunks.
Rubwithhalftheadobo.Strain
brothandadd1 tbspata time
tolambuntilmoistened.Add
remainingadobotobroth.
Servelambwithtortillas,
guacamoleandbone-marrow
salsa,withbrothontheside.
NoteDriedepazoteis available
fromFireworksFoods.You
mayneedtoaska friendly
neighbourforsomeavocado
leaves.Guajillochilliesand
driedMexicanoregano
areavailablefromselect
Mexicanfoodstoresand
The Essential Ingredient.➤2 allspiceberries
1 tbspdriedmarjoram
3 tbspdriedMexicanoregano
(seenote)
2 largewhiteonions,
skinon,chopped
4 (400gm)Romatomatoes
3 garliccloves,skinon
60 ml(¼cup)grapeseedoil
HERBGUACAMOLE
4 (600gm)Hassavocados
1 serranochilli(seeds
removedforlessheat)or
1-2jalapeños,thinlysliced
1 small(80gm)white onion,
finelydiced
Juiceof1 lime
8 mintleaves
8 basilleaves
8 tarragonleaves
15 coriander leaves1 Forbarbacoa,placeallthe
ingredientsin a largesaucepan
orenamelcasserole(about
28cmdiameter),halvinglamb
if necessary.Addwatertocover
byatleast2.5cmandseason
withsalt.Coverandsimmer,
skimmingthetopoccasionally
toremoveimpuritiesand
toppingupwaterif necessary,
untillambis tender(2-2½hours).
2 Meanwhile,forguajillo
adobo,dry-roastchilli,spices
andherbsin a fryingpanover
highheat,stirringuntilfragrant
(1-2minutes;seecook’snotes
p152).Removefrompan.Add
onion,tomatoesandgarlicto
panandcookuntilcharred
allover(10-15minutes). Peel
garlic and onion.