Sign up to receive alerts from the Irish Times

Just click "Allow Notification" on the message displayed on the browser to activate them.

We will send you a quick reminder in the future in case you change your mind.

Oaxaca style barbacoa by Lily Ramirez Foran

Barbacoa is a traditional Mexican dish, usually made with beef, lamb or goat. The whole idea is to simmer the meat for a long time with peppers, herbs and spices. The word barbacoa comes from Baalbak Kaab in Nahuatl, which literally means meat covered in soil.

The Aztecs and many other indigenous peoples of Mexico boiled Babacoa in underground caves filled with hot stones, wood, and charcoal. For this dish, I drew inspiration from the Babacoa recipe that is particularly popular in the Oaxaca region of southern Mexico. I like to mix local and Mexican ingredients, so unless it is typical Mexican dishes such as chili and mezcal, I always try to find effective local ingredients.

I like Apple Farm apple cider vinegar very much, it has become a must-have in my pantry. Co Tipperary’s Apple Farm is run by Cornelius Traas and founded by his parents Willem and Ali Traas, who came to Ireland from the Netherlands to grow fruit in the late 1960s. In addition to apples, the farm now also grows a variety of berries, producing juice, jam, cider and vinegar. Con is proud to continue the family tradition. The farm has grown as many as 60 different varieties of apples,

For my meat, I chose Achill Island goat mutton, but you can choose to use beef cheeks or ox necks, or goat legs and shoulders, which are equally delicious. Mezcal is found everywhere in most non-alcoholic beverages, but you can substitute tequila, or simply use water as a non-alcoholic option. Guajillo and dried anchovies can be purchased at any ethnic store.

Lily Ramirez Foran is the owner of Picado Mexican food store and cooking school.

Sauce 25 grams guajillo chili 20 grams anchovies 1 tablespoon sesame seeds 2 peeled garlic cloves (about 15 grams) ½ cinnamon sticks (about 5 grams) 100 ml water 1 teaspoon dried Mexican oregano 1 tablespoon Apple Farm apple cider vinegar 2 spring ( Leaf only) 1 teaspoon Achill Island flake sea salt

1.5 kg lamb leg 150 ml water 60 ml Mezcal 3 large slices of fresh bay leaves, washed and dried

1 Start with making the sauce. Remove the stems of the dried chilies and cut them into a butterfly shape along one side with scissors. Remove all seeds and veins and discard them. Put the cleaned chili into a pot filled with plenty of boiling water and cook on high heat for 10 minutes or until the chili is completely soft.

2 Heat a dry medium-sized frying pan to medium-high heat. There is no oil or grease on it. Add the sesame seeds, stir regularly, and roast the seeds until golden brown, about three minutes. Put them in a bowl to cool, then put the pot back on the fire. Add garlic cloves and cinnamon sticks and bake for about five minutes, turning regularly to avoid burning. Once it is done and the sesame seeds are cold, transfer the seeds and cinnamon to a blender and blend until fine powder.

3 Add the remaining sauce ingredients: garlic, chili (to drain the cooking liquid completely), water, oregano, apple cider vinegar, thyme and salt. Mix until you have a smooth, thick paste.

4 Preheat the oven to 170 degrees. Place the leg of lamb on a cast iron casserole with a lid (you can use a baking tin, but you need to seal it with tin foil before entering the oven). Pour the sauce in the blender over the meat, making sure to cover it completely. Pour the water and mezcal on the side of the pot so you don't wash off the sauce. Add bay leaves and cover. Bake for four hours or until the meat is tender and falls off the bones.

5 Chop the meat in the pan and mix it with the juice. Serve hot on a heated tortilla, top with freshly chopped onion and coriander. Crown with your favorite hot sauce to increase calories.

The kitchen cabinets are a series of recipes of the Irish Times Food Month, made by the Irish Irish member chefs of Europe to support Irish food producers. #ChefsMeetProducers.

Exclusive contests and restaurant offers, plus reviews, the latest food and beverage news, recipes and more

Traveling by train is probably the easiest way to get from A to B, especially if you want to escape the long tail back at the beginning of what should be a pleasant trip

Irish Times products and services

Sorry, USERNAME, we were unable to process your last payment. Please update your payment details to continue to enjoy your subscription to The Irish Times.