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8–10
servingsEasy
Published 2001
In some versions of Veracruzan barbacoa, the meat is wrapped in individual packets and steamed over boiling water. Teresa Pérez Cabrera, a former chef at Las Brisas del Mar, gave me this alternative version, in which the meat cooks in a large lidded casserole or Dutch oven, lined with a double thickness of banana leaves and hoja santa to keep in the perfumed steam. The pot must be very tightly closed to keep the steam from escaping; in Veracruz, cooks sometimes seal the edges