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.

 

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