This barbacoa recipe has a special flavor, as it is made with an incredible sauce that comes from the fermentation of pulque with beef. It is easy to make at home, and with it, you will have all the delicious flavor of a barbacoa to surprise.
In a bowl, mix the pasilla chiles and the árbol chiles, pour in the pulque, and let them soak for approximately 30 minutes.
Blend the chiles with the pulque, add the roasted garlic, the roasted onion, oregano, and salt.
Marinate the meat with the pulque sauce and let it soak for at least 30 minutes.
In a pressure cooker, add chickpeas, carrots, onion, garlic, and water to the bottom. Place a rack and arrange the maguey leaves, place the meat along with the sauce, and arrange the leaves to cover the meat; place the lid on the pot and cook for 60 minutes from the moment it starts to release steam.
Remove the meat from the pot and cut it, serve the consommé.
Serve the barbacoa in tacos, accompanied by cilantro, onion, and lime juice.
Serve the consommé and accompany with onion, cilantro, and lime juice.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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