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Old 02-02-2009, 10:46 PM posted to alt.food.mexican-cooking
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Default Northern México style barbacoa

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

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

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Old 02-02-2009, 11:03 PM posted to alt.food.mexican-cooking
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Default Northern México style barbacoa

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?

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Old 05-02-2009, 10:34 PM posted to alt.food.mexican-cooking
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Default Northern México style barbacoa

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.
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Old 11-02-2009, 04:49 PM posted to alt.food.mexican-cooking
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Default Northern México style barbacoa

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


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Old 05-04-2009, 11:51 PM posted to alt.food.mexican-cooking
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Default Northern México style barbacoa

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


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