Barbacoa de Pollo is a traditional Zapotec dish served in the autumn. Renowned natural dyer and International Folk Art Market veteran Juana Gutiérrez Contreras, a partner in her family’s Teotitlan del Valle-based textile business, Porfirio Gutiérrez y Familia, shares her recipe. Translated via telephone by family friend Robert Sturm. Gracias Juana y Robert!
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Zapotec Barbacoa
Description
Barbacoa de Pollo is a traditional Zapotec chicken dish slow-cooked with guajillo chiles, garlic, and warm spices.
Ingredients
Scale
- 1 large chicken, cut into pieces (she said 2.5–3 kilos, if possible)
- 1 lb dry guajillo chile
- 3 large cloves of garlic
- 3 medium or 2 large white onions
- A few avocado leaves
- 2–3 tbsp Thyme
- 4 cloves
- 4.5” of cinnamon stick
Instructions
- Preheat the oven to 375 degrees.
- Clean the chile – remove the stems and the seeds. Soak in hot water.
- Grill the onion and garlic on a comal (or grill pan) until they are seared and easy to peal. Remove from the pan and peel. Add to the chile.
- Toast the thyme and garlic cloves on the comal (or grill) for just a few seconds, until they start to release their aroma. Process in a food processor or blender with water from the chile bath until smooth. If the liquid is very thick, add a little more water.
- Clean the chicken and cut into serving-size pieces
- Arrange the chicken in a single layer in casserole, place the cinnamon strategically and cover with the sauce
- Cook until chicken is cooked through, approximately one hour.
- If making tacos, shred the chicken in the kitchen, and place in serving dish. Serve with corn tortillas, and with chopped cilantro, lemon wedges and finely chopped romaine or cabbage. A bit of pico de gallo is never a bad idea.
Recipe by Juana Gutiérrez Contreras
Styling by Ana Kelly
Photography by Adam Milliron
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