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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
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Barbacoa de Borrego (Hidalgo, Mexico): Guava smoke tenderizes tough lamb cuts while infusing distinctive aroma
Mixiote de Carnero (Central Mexico): Slow guava wood smoke penetrates the maguey leaf wrapping
Pulque-Braised Barbacoa (Tlaxcala): Guava smoke balances the fermented agave notes in the braising liquid
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Excessive dryness
Cause: Overcooking or insufficient moisture in cooking environment
Fix: Wrap meat in banana leaves and maintain pit temperature below 250°F (121°C)
Bitter smoke flavor
Cause: Using green/unseasoned guava wood or excessive smoke
Fix: Use properly aged wood and limit smoke exposure to first 3 hours