V0: described, not machine-verified
Mexican Barbacoa
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Ingredients
- Spanish onion1 onion (quartered)
- tomatillos3 tomatillos (husked and washed)
- Tomatoes2 tomatoes (quartered)
- Garlic Cloves3 cloves (peeled)
- New Mexico chiles4 chiles (stemmed)
- ancho chiles4 chiles (stemmed)
- Water1 ½ cups (divided)
- Saltto taste
- lamb leg2 1/2 pounds (de-boned)
- agave nectar2 tablespoons
- corn tortillas16 to 24 tortillas
- sliced jicamato taste
- avocadosto taste (cubed)
- Chile Colorado Sauceto taste
- chopped fresh cilantroto taste
- lime wedgesto taste
Allergens (inferred from ingredient names): -
Nutrition per serving (modelled estimate, not measured): kcal 520, protein 42, fat 28, carbs 35, fiber 8, sugar 10
Original steps
The steps are not published here: this collection's rights are not yet confirmed in writing, so only structured facts appear (RFC-0009). Read the steps on the original page. Original page on fifi.cooking
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: muybuenoblog.com. Rewritten from the public recipe site named in each recipe's source and credited there; halal-gated by fifi.cooking; structured facts only until the source rights are confirmed