Barbecue in Green Sauce in a Pressure Cooker

Alejandra Cota
If the barbecue from your favorite restaurant no longer has the same flavor, prepare this recipe for Barbecue in Green Sauce in a Pressure Cooker, which will become your new option when you want to try a warm broth. This Barbecue recipe is made with lamb meat and stewed with a thick green sauce. Also, we give you a great tip to enhance the flavor: use a maguey leaf, as it contributes a characteristic flavor to this recipe for Barbecue in Green Sauce in a Pressure Cooker. Be sure to roast the leaf beforehand to soften it.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
10
Servings
  • water
  • 1 maguey leaf, grilled
  • 2 kilos lamb leg, clean shoulder
  • coarse salt
  • 1 tablespoon allspice berry
  • 2 chipotle chiles
  • 1/4 white onions
  • 2 cloves garlic
  • 1 sprig epazote
  • 2 avocado leaves, chopped
  • 3 liters water, for the sauce
  • 10 tomatillos, for the sauce
  • 1 onion, for the sauce
  • 1 tablespoon allspice berry, for the sauce
  • 5 cloves garlic, for the sauce
  • 5 serrano chiles, for the sauce
  • 1 tablespoon cumin, for the sauce
  • 1 tablespoon oregano, for the sauce
  • 1/4 cups fresh cilantro, for the sauce
  • 1/4 cups epazote, for the sauce
  • 1 avocado leaves, for the sauce
  • 1 tablespoon cilantro seeds, for the sauce
  • 1 cup broth, cooking broth for the barbecue
  • 1 tablespoon salt, for the sauce
  • 1 tablespoon vegetable oil
  • onion, sliced, for serving
  • fresh cilantro, chopped, for serving
  • avocado, for serving
  • radish, cut into strips, for serving
  • queso fresco, shredded, for serving
  • lime, for serving
  • corn tortillas, for serving
Preparation
30 mins
1h 30 mins
Low
  • In a pressure cooker, add the water, place a rack, and cover with half of the maguey leaf. Arrange the meat, season with coarse salt, black pepper, chipotle chili, onion, garlic, epazote, and avocado leaves.
  • Cover the meat with the rest of the maguey leaf and the lid of the pressure cooker. Cook the barbecue for 90 minutes after the valve starts to sound, remove the meat, and reserve the broth.
  • For the sauce, heat a small pot with water and cook the tomatoes, onion, garlic, and serrano chili until the tomatoes change color. Drain and blend with cumin, black pepper, oregano, cilantro, epazote, avocado leaf, coriander seed, and salt. Reserve.
  • On a cutting board, shred the barbecue meat.
  • Heat a deep skillet over medium heat with a little oil and fry the sauce, add 1 cup of the meat cooking broth and let it come to a boil. Add the barbecue, season, and cover with the maguey leaf.
  • Serve the barbecue accompanied by the sauce and decorate with onion, cilantro, avocado, fresh cheese, and radish. Accompany with limes and corn tortillas.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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