+Barbacoa+ comes in many forms. Here's a northern México version.

http://rollybrook.com/ar-barbacoa.htm

On Feb 2, 2:46*pm, Rolly > wrote:
> +Barbacoa+ comes in many forms. *Here's a northern México version.

What did she do with the maguey leaves afterwards? Did they contribute
*anything* at all to the flavor of the barbacoa, or are they just a
holdover from
the tradition of cooking barbacoa in an earth pit filled with hot
rocks?

On Feb 2, 5:03*pm, "~" > wrote:

> What did she do with the maguey leaves afterwards? Did they contribute
> *anything* at all to the flavor of the barbacoa,

Yes, it adds to the flavor. She tossed the used maguey.

Good show Rolly... I like lamb, typical of Texcoco, near the DF.

"Rolly" > wrote in message
...
+Barbacoa+ comes in many forms. Here's a northern México version.

http://rollybrook.com/ar-barbacoa.htm

I really enjoyed this link, particularly seeing the use of the century
plant leaves throughout the cooking process. For a related endeavor,
here's a similar recipe:

http://www.mexconnect.com/en/article...oking-mixiotes