BBQ Goat Or Lamb - {Barbacoa De Cordero}

Recipe Ingredients

4		Guijillo chiles
2 teaspoons	10ml	Cumin seeds
1 teaspoon	5ml	Ground cloves
10		Allspice berries
1/3 cup	78ml	Mexican oregano
12 sections		Fresh thyme
6		Garlic cloves
1		Spanish onion - roughly chopped
1/3 cup	78ml	Cider vinegar
1		Goat - (12 lbs) - quartered
		= (or 6- to 8-lbs lamb shoulder)
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Dried avocado leaves - (2 lbs)*

Recipe Instructions

* Note: Fresh avocado leaves are toxic, they must be dried to be used for cooking.

Toast chiles, cover with boiling water in a deep bowl, and set aside for 20 minutes.

Grind cumin, cloves, allspice, and oregano in coffee grinder. Drain soaked chiles, puree in blender the chiles, ground spices, thyme, garlic, onion, vinegar, and 1/2 cup of water. Process until smooth. Push mixture through a sieve. Season goat with salt and pepper. Rub paste all over the meat. Arrange in a bowl and allow to marinate for 4 hours, refrigerated.

Preheat the oven to 325 degrees.

In a deep roaster pan scatter half of the avocado leaves on the bottom, place meat on top of the avocado leaves and scatter the remaining leaves over the meat. Cover the pan tightly with aluminum foil. Cook the goat 6 to 7 hours until meat is falling off the bone. If using lamb shoulder cook for 4 hours.

This recipe yields ?? servings.

Source:
MELTING POT with Aaron Sanchez - (Show # MP-1A33) - from the TV FOOD NETWORK

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