Bbq Goat Or Lamb (Barbacoa De Cordero) Recipe

• 4 x guijillo chiles
• 2 tsp cumin seeds
• 1 tsp grnd cloves
• 10 x allspice berries
• 1/3 c. Mexican oregano
• 12 sprg fresh thyme
• 6 x garlic cloves
• 1 x Spanish onion roughly minced
• 1/3 c. cider vinegar
• 1 x goat - (12 lbs) quartered (or possibly 6- to 8-lbs lamb shoulder) Salt to taste Freshly-grnd black pepper to taste
• 1 pkt dry avocado leaves - (2 lbs)*

1. * Note: Fresh avocado leaves are toxic, they must be dry to be used for cooking.
2. Toast chiles, cover with boiling water in a deep bowl, and set aside for 20 min.
3. Grind cumin, cloves, allspice, and oregano in coffee grinder.
4. Drain soaked chiles, puree in blender the chiles, grnd spices, thyme, garlic, onion, vinegar, and 1/2 c. of water.
5. Process till smooth.
6. Push mix through a sieve.
7. Season goat with salt and pepper.
8. Rub paste all over the meat.
9. Arrange in a bowl and allow to marinate for 4 hrs, refrigerated.
10. Preheat the oven to 325 degrees.
11. In a deep roaster pan scatter half of the avocado leaves on the bottom, place meat on top of the avocado leaves and scatter the remaining leaves over the meat.
12. Cover the pan tightly with aluminum foil.
13. Cook the goat 6 to 7 hrs till meat is falling off the bone.
14. If using lamb shoulder cook for 4 hrs.

chiles, cumin seeds, cloves, berries, oregano, thyme, garlic, onion, cider vinegar, goat , avocado

Taken from cookeatshare.com/recipes/bbq-goat-or-lamb-barbacoa-de-cordero-80667 (may not work)