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Barbacoa Mexicana (Barbecue From Mexico City)

Barbacoa Mexicana (Barbecue From Mexico City) is built on Lamb Cut Into, Maguey Leaves, and Ingredients For Barbecue Consomme. Scale it up or down for the number of people at the table.

Ingredients

• 1
• to taste
• to taste

Method (preview)

1. 1

   Backbone, legs, shoulders, ribs, and head

2. 2

   Once the hole is dug, it is plastered with mud to keep the walls firm.

3. 3

   Over the stones put enough dry wood to fill the pit, then set fire to the wood and let it burn to the smokeless coal stage.

4. 4

   While the fire is burning down, the maguey leaves should be toasted until limp, for this will enable them to release precious juices needed to season the meat.

5. 5

   When the fire has burned down sufficiently, line the pit with the maguey leaves, making sure that all of the mud is covered so meat will not stick to pit.

6. 6

   The next step is to lower a grate into the hole and on it place the casserole with soup ingredients.

7. 7

   On top of the uncovered casserole ingredients, arrange the lamb pieces, starting with the backbone, then the legs, shoul