It cooks slowly in the oven to fill wonderful tortillas and is a perfect urban barbecue for a homemade May 1st. The Mexican recipe as made by Chihuaua Tacos in Milan
Barbacoa it essentially means barbecue, in fact, it is the word from which the American term derives, which we also use in Italian to define a barbeque cooking of large pieces of meat at low temperature. In Mexico it is traditionally made with lamb or goat meat and cooked underground, using agave leaves. The perfect match is the one with corn tortillas, raw onion and spicy sauce, just as they are served in Milan from Chihuahua Tacos, taqueria in the Porta Ticinese area – washed down with frozen beer.
Making the barbacoa at home is not difficult, although the cooking is long, but the important thing is to have tortillas (those cannot be made at home because the corn must undergo a long process before being kneaded). For the tacos, from Chihuahua Tacos use 12 cm handmade yellow corn tortillas "our crafts are spatial, we know it, but we can give you a tip to find very good and authentic ones in Milan go to the Mercato della Darsena and ask for Marisol ". Otherwise, look for them at the supermarket in the corner of the ethnic products.
Ingredients for barbacoa
a leg of lamb of about 2 kg
sweet and spicy paprika
carrot, onion and celery
rosemary, bay leaf
1 shot of tequila
1 can of beer
salt and pepper
In a deep pan place the leg of lamb on some parchment paper (from Chihuahua Taco they use the banana leaf). Season it with salt, sweet and strong paprika and orange juice and wrap it in paper.
Fill the pan with the diced vegetables, herbs, beer and tequila. Seal the pan with aluminum foil and bake at 200 ° C for 4 hours. Once the thigh is ready, remove it from the pan, remove it from the bones and put it in the pan in its cooking broth.
For the sauce
The green sauce is prepared by toasting two tomatillo tomatoes (or two large camone), garlic and onion in a pan. When they are lightly scorched and golden, blend them with jalapeños peppers and fresh coriander. Season with salt.
For the tortillas
Lightly moisten the tortilla with a napkin soaked in water and oil and heat it on a plancha or non-stick pan.