Barbacoa

DIRECTIONS

1. Sprinkle the meat with salt and vinegar.

2. Cover and chill overnight or for at least a couple of hours.

3. Make a paste in a blender or food processor of the chili peppers, garlic, oregano, cloves, cumin, black pepper, cinnamon, tomatillos, nuts, and oil. To be on the safe side, put your cloves in first to make sure they do get broken up some.

4. The cumin seeds do not have to get completely ground, but you want them at least partially broken up as well.

5. Smear the paste all over the boned meat and bake in a well oiled dutch oven or roasting pan covered at 350 F for 2 1/2 to 3 hours until tender.

6. Put the ripe tomatos, green pepper, green onions, cilantro, coriander, and fresh tomatillos in a lightly oiled sauce pan and cook aver low heat until starting to simmer. Remove from heat.

7. When the meat is done, shread the meat and serve in warm flour tortillas topped with the salsa. 

    

Ingredients

• 6 pounds deboned goat leg cut in chunks  

• 2 teaspoons salt  

• 3 tablespoons white wine vinegar  

• 5 small hot chili peppers  

• 10 cloves garlic  

• 1 tablespoon mexican oregano  

• 2 teaspoons whole cloves  

• 2 teaspoons cumin seeds  

• 1 teaspoon black pepper  

• 1/2 teaspoon cinnamon, ground  

• 8 cooked tomatillos  

• 1/2 cup toasted almonds, walnuts, orpinenuts  

• 2 tablespoons cooking oil

• 1 pound of ripe tomatoes, chopped  

• 1 green bell pepper, chopped  

• 1 cup green onions, minced  

• 1/2 cup cilantro, minced  

• 1/2 cup fresh tomatillos, chopped  

• 1/4 cup fresh basil, minced (optional)  

• 1 clove garlic minced  

• 1 teaspoon coriander seed, ground salt to taste