Barbacoa De Borrego, Your Earth in Your Oven

As promised, this time I will tell you, step by step, how to prepare lamb meat, the belly, and broth to make a delicious homemade barbecue at his newly built furnace of earth, I assure you that if they instructions to the letter, there will be no failures, and it will be fun and entertaining. First, we need a lamb for 15 to 20 kilos in channel, cut up into pieces complete, we have salt, preferably sea salt, head and legs have to shave, burn, and wash them well, until you see any hair. Is done, prepare the Tummy'',''we have to wash perfectly well all the guts, the viscera, and belly, grind in a blender, 3 large garlic cloves, 1 medium onion, a sprig of mint, 4 peppers fat, 3 cloves, 1 pinch of cumin, and 2 or 3 ancho chiles (previously soaked), and prepared with adobo chili visors and guts, which must be finely chopped, seasoned, and emptied all the chopped in the belly, sew with needle and thread, and voila, we have our belly of lamb.

Since our oven ready, when the stones are red hot, (read the previous article.,''Oven land for their barbecues'') must be put to the bottom of the furnace, an earthenware wide-mouthed, in of the pot going to put 1 to 2 liters of water, depending on how big the pot, taste chickpeas, a handful of rice, an onion cut in half, 4 large garlic cloves (crushed) of 4-5 cored and sliced ​​chiles guajillo, do not use salt to the water, remember that you already have salt meat, and juices will fall into the pot. Immediately after preparing the pot for the broth, put a rack above it, where we will accommodate meat, but we have to''cover''the walls of your oven with maguey leaves, which must be baked (not burned) in the same wood with which heat our oven. Now, we will accommodate our pieces of meat, put in the oven first parts that require more cooking, first leg, with the spine, then the shoulder and neck, and the last ribs, head , and belly, sorry, I forgot, all four feet are placed inside the clay pot.

Since term to accommodate all the pieces of meat, top with 8 to 10 fresh avocado leaves, if desired, can also be covered with leaves above the leaves mixiote avocado (optional) if you decide to also leaves mixiote , you have to roast them 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 gaps unfilled, if necessary, cut roast leftover stalks and cover perfectly fine, wet blanket of regular size and put it to last, above the leaves This will prevent burning the meat, cover your oven, and voila, in six or seven hours enjoying a delicious and well prepared BBQ Lamb, in a furnace of earth, that you and his family built their own hands.

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