We make this Barbacoa in Mexico on special occasions like Christmas day and family reunions. Barbacoa is a traditional dish in Mexico made from sheep meat. Barbacoa is especially hard to make, men of the family do it because it has many steps to follow.
First the men of the family, my grandfather and uncles go to the farm to choose a big fat sheep. After they choose the sheep, my uncles slaughter it in the backyard of the house and my grandfather take the skin off and clean it completely to prepare it for cooking.
After the sheep is ready to cook, my uncles make a hole in the ground. They put rocks and logs in the hole and light a fire. They wait until the rocks are very hot like an oven. My grandfather and uncles put palm fronds over the hole. After this my grandfather put the sheep carcass on the top of the palm fronds that are supported by the rocks cover it with avocado leaves for seasoning and flavor. We cover again with palm fronds and we put a “petate” (palm frond screen) on the top. After that we cover with dirt and cook from 3 to 4 hours.
When the Barbacoa is ready to eat, we take it out of the hole and we put it on a big platter to be cut into pieces. And finally we star eating barbacoa with corn tortillas to add a delicious flavor; you can put jalapenos, salsa or guacamole. It’s very delicious. This is how we make barbacoa in Mexico.
First the men of the family, my grandfather and uncles go to the farm to choose a big fat sheep. After they choose the sheep, my uncles slaughter it in the backyard of the house and my grandfather take the skin off and clean it completely to prepare it for cooking.
After the sheep is ready to cook, my uncles make a hole in the ground. They put rocks and logs in the hole and light a fire. They wait until the rocks are very hot like an oven. My grandfather and uncles put palm fronds over the hole. After this my grandfather put the sheep carcass on the top of the palm fronds that are supported by the rocks cover it with avocado leaves for seasoning and flavor. We cover again with palm fronds and we put a “petate” (palm frond screen) on the top. After that we cover with dirt and cook from 3 to 4 hours.
When the Barbacoa is ready to eat, we take it out of the hole and we put it on a big platter to be cut into pieces. And finally we star eating barbacoa with corn tortillas to add a delicious flavor; you can put jalapenos, salsa or guacamole. It’s very delicious. This is how we make barbacoa in Mexico.
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