Barbacoa That Made the Cover of Food & Wine – Slow-Cooked, Soulful, Unforgettable @foodandwine

lamb

🥗Healthier: chicken

💰Cheaper: pork

Chicken is lower in fat, while pork offers cost savings.

banana leaves

🥗Healthier: aluminum foil

💰Cheaper: parchment paper

Foil and parchment are more accessible for wrapping.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice provides similar acidity, while vinegar is often cheaper.

garlic

🥗Healthier: garlic powder

💰Cheaper: onion powder

Garlic powder offers convenience, while onion powder is often less expensive.

Start by preparing the chiles: use ancho, pasilla, and guajillo chiles, making sure they are seeded and stemmed.

Toast the chiles in a pan until they are fragrant and pliable, then transfer them to a pot.

Cover the chiles with beef stock and cook until tender, stirring halfway through, then steep for 10 minutes.

Toast the spices: Mexican oregano, Mexican cinnamon, black peppercorns, anise seed, whole cloves, and cumin seed until fragrant.

Add the toasted spices to a blender along with white vinegar, apple cider vinegar, and kosher salt.

Char the roma tomatoes and white onion on a plancha until tender, and char the garlic in its skin on the outskirts to avoid burning.

Once charred, add the tomatoes, onion, and peeled garlic to the blender with the spices and blend until smooth.

In a pot, melt 2 tablespoons of lard until shimmering, then carefully add the blended adobo sauce, being cautious of splatter.

Cook the adobo sauce until it thickens and the flavors meld together.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary