Goodbyes and Barbacoa

One of the difficulties you must face when you're in the Foreign Service is saying goodbye to friends.   There are so many wonderful and interesting people and it's great getting to know them and becoming friends.  But -  someone's always leaving and heading to a new post. 

With my Vibrant class - there was a big bunch of people who left mid-summer, and then another bunch of people that are leaving at the end of this year.  We are part of that group and have spent the last few weeks saying goodbye to many of our new friends.  It's hard to say goodbye - but nice to know that nowadays with Facebook and Skype and other sorts of things, it's much easier to stay in touch.

We had a great goodbye / celebrating the end of language training dinner at Marrakesh in DC.  Loads of fun, great food, great company - and belly dancers!

We also had a nice dinner with some good friends who are off to Cape Verde.  M. is a native of Mexico and made a wonderful Barbacoa.  He was kind enough to share the recipe.  I'm looking forward to making it once we get to Brazil.

Barbacoa

Clockwise from top:

Chile, guajillo

Chile, ancho

Sesame seeds

Mexican oregano

Bay leaf

Garlic

Cloves

Marjoram

Black pepper, whole

Take all of the above ingredients and put in boiling water (enough to cover) for two minutes to soften.  Blend until fine with some of the water and some salt and strain into a pot.  Re-blend the residue with some more water and re-strain.  Repeat these steps until sauce is nice and red.  (Straining everything is an important step and helps prevent heartburn!)

Use the liquid to braise the meat (beef, pork, ribs, goat, lamb).  Add the meats - you'll want a mixture and cook at a low simmer for about 2 hours or until done.  The meat should be falling off the bone and very tender.  

One option is to pull out the meat and shred it and let it crisp in the oven - like carnitas.  You can also reduce the sauce so that it thickens.  You can also use some of the liquid to make rice and serve along with the meat.

Serve the meats and the sauce with warm tortillas, chopped onions, cilantro, limes and avocados.