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Has anyone ever made 'Lamb Barbacoa' (Lamb wrapped in banana leaves)?

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I am interested in this recipe (and wondering if I could add in a chuck or brisket into the mix as well- feedin 18 people..)

roughly along the lines of:

http://www.patismexicantable.com/2012...
LAMB BARBACOA IN ADOBO
Serves 12

INGREDIENTS
For the Marinade
10 dried guajillo chile peppers, stemmed and seeded
10 dried ancho chile peppers, stemmed and seeded
5 cups water
1/3 cups apple cider vinegar
1 medium Roma tomato, cut into quarters
1/2 medium white onion, coarsely chopped (1/2 cup
)3 medium cloves garlic
1 tablespoon dried oregano
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon freshly ground black pepper
5 whole cloves, stems removed
2 1/2 teaspoons kosher or sea salt
3 tablespoons safflower or vegetable oil

For the vegetable base
2 medium white onions, coarsely chopped (about 2 1/2 cups)
1 1/2 pounds carrots, peeled and cut crosswise into chunks
1 1/2 pounds red potatoes, peeler and cut into large cubes
8 ounces dried garbanzo bean, soaked overnight in 3 cups of very hot water, then drained
12 ounces (1 bottle) light colored beer, such as Corona
3 cups water
bay leaves
1 1/2 teaspoons kosher or sea salt

For the meat
8 pounds bone-in leg and shoulder of lamb (or a leg or a shoulder)
1 pound banana leaves
5 to 6 fresh or dried avocado leaves (optional)

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  1. That's more than enough flavors but not enough banana leaves.

    1. Pati's Table recipes are pretty accurate and good to work with. How much meat are you planning to use all together. You may need a bit more marinade. And are you planning to use fresh or frozen banana leaves?

      1 Reply
      1. re: DiningDiva

        there should be fresh banana leaves at mi pueblo nearby (at least that's what I'm counting on..) so you think it works as a dish, and to eat w corn tortillas? I am planning to use around 12 lbs (15 people)