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BARBACOA SalvadoreÃ±an style beef barbecue
Contributed by: Margarita Lobo de Coca
11â�„2 legs of cow, chopped (keep bone in)
5 lbs. chile ancho
1â�„2 head of garlic
2 ojas de aguacate (avocado leaves)
1 ojas de almendra (almond leaves)
2 grains of black pepper
This is cooked in a huge pot with a vaporera, a metal grill that is about 3 inches over the bottom of the pan. The bottom of the pot is filled with water, and the meat rests on the vaporera and above. The water boils below, and the rising steam cooks the meat.
Put the meat in the pot prepared with water below the vaporera. Cook for 31â�„2 hours.
Add the pepper and spices and cook for another hour.
Remove the leaves, garlic, cloves and pepper and serve.
(This recipe was contributed as part of a "Cook of the Week" feature.)