Chicken Adobo Barbacoa
Inés Miselem
A traditional Mexican dish, barbacoa is prepared with sheep, goat, or beef steam-cooked in an underground oven. This chicken adobo barbacoa recipe gives a twist to the traditional preparation by marinating the meat in a drool-worthy adobo sauce prepared with ancho chiles and spices. Easy to prepare at home, this stovetop barbacoa will surely delight your family every weekend.
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Ingredients
8
Portions
  • 6 ancho chiles, charred, rehydrated in salted water (set chile soaking water aside)
  • 4 cloves garlic, roasted
  • 1 teaspoon cumin, roasted
  • 1 cloves
  • 1 pinch coarse salt
  • 1 cup button mushrooms, sliced
  • 1 cup oyster mushrooms, sliced
  • 8 chicken drumsticks, and thigh
  • 1/4 cups epazote, powder
  • 3 leaves bay
  • 2 leaves avocado
  • some banana leaf, roasted
  • 2 cups nopal salad, for serving
  • some tortillas, for serving
  • 1 cup water
Preparation
30 mins
1h
Easy
  • For the adobo sauce: In a blender, combine chiles, garlic, cumin, clove, salt, and a bit of chile soaking water and blend until to a thick adobo sauce.
  • In a bowl, mix mushrooms, chicken, and adobo sauce. Add epazote, avocado leaves, and bay leaves. Marinate in the fridge for 30 minutes.
  • In a deep skillet, place banana leaves and previous preparation. Add a bit of water and cover with more banana leaves. Cook for 1 hour or until chicken is cooked through.
  • Remove from heat. Serve chicken adobo barbacoa with nopal salad.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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