BARBACOA
The fragrant, high heat, mesquite fires of Mexico are famous for imparting a wonderful smoky flavor but you can just as easily use any other fragrant wood such as apricot, cherry or grape boughs. I remember pickers in the orchards of Santa Clara, Ca cooking fajitas on their hoes over open fruit limb fire for lunch when I was a child and was totally hooked when they offered me my first fired blacked tortilla, filled with carbonized onions, meat and chilies. So let’s whip up a generic marinade that can be used for any protein but fish; unless you remove it in less then an hours or so otherwise you’ll have ceviche. You can also use fresh or bottled Seville/bitter orange juice but if you use frozen concentrate remember it has a high sugar content and the marinated protein will char, carmelize, easily so watch it carefully
1 pound protein, beef, pork, lamb or chicken portioned to your size
1 tablespoon garlic minced
2 tablespoons chopped cilantro
2 tablespoons chili powder or more
1 tablespoon ground cumin
1 tablespoon whole, fresh or dried oregano
2 tablespoons olive or vegetable oil
4 ounces fresh orange juices, frozen concentrate work well, & you can add a splash of lime
Marinade your meat overnight, or fish for a few hours, broil it, then slice and roll it up in a flour tortilla with some salsa.
