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

laterible Sep 1, 2013 04:13 PM

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:

Serves 12

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)

  1. Veggo Sep 1, 2013 04:28 PM

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

    1. DiningDiva Sep 1, 2013 04:32 PM

      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
        laterible Sep 3, 2013 04:51 PM

        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)

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