Consomé de Barbacoa (Consomé de barbacoa)
Overview
Consomé de barbacoa is the rich broth that collects under lamb as it slow-cooks for barbacoa in central Mexico. A pot is placed at the bottom of an underground pit oven or a large steamer, and the lamb, wrapped in maguey leaves, is cooked above it for hours, so its juices drip into the pot along with chickpeas, rice, carrots, potatoes, garlic and dried chillies. The result is a deep, smoky, spicy broth. It is served in cups or bowls, topped with chopped onion, coriander, lime and salsa, alongside barbacoa tacos.
History
Barbacoa in pit ovens has pre-Hispanic roots, and the use of sheep and lamb began after the Spanish brought livestock. The states of Hidalgo, Tlaxcala and the State of Mexico are most famous for it, and towns like Actopan and Texcoco hold barbacoa fairs. On weekend mornings families buy barbacoa and its consomé from market stalls, often as a cure for a hangover.
Main ingredients
Barbacoa drippings, lamb, chickpeas and rice, carrot and potato, guajillo chilli, onion and coriander. The soup is built on lamb drippings broth and is usually served hot. Diet: contains meat; usually gluten-free.
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Recipe
Method
- 1
Blend the soaked chillies with the garlic and onion and put in a pot with the water, chickpeas, rice and vegetables.
- 2
Set a steamer rack over the pot and lay the seasoned lamb on it.
- 34 h
Cover tightly and cook for 4 hours on low heat so the juices drip into the broth.
- 4
Season the broth and serve with onion, coriander, lime and salsa.
- ✓
Serve. About 4h 20m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
