If you're a fan of Mexican snacks, this barbacoa huarache recipe will become your favorite. Learn to make barbacoa in a pressure cooker with easy-to-find ingredients. This barbacoa huarache is a generous dish that everyone loves!
Add the water with the chickpeas, carrot, rice, salt, morita chili, coriander seed, onion, and garlic to the pressure cooker, place a rack and on top of it place the banana leaf, add the meat, season with coarse salt, allspice, and avocado leaves.
Cover the pressure cooker and cook the barbecue for 120 minutes from the time the valve starts to sound. Let it cool.
Remove the meat from the pressure cooker and reserve the broth. Chop the meat into small pieces. Set aside.
For the huarache, mix in a bowl the corn dough with the lard, salt, water, and knead until well combined.
On a board, form a roll of dough with the help of your hands and place it vertically in the tortilla press, press down and form the huaraches.
In a griddle, cook the huaraches for 3 minutes on each side or until cooked, keep them warm.
Serve the huaraches with the barbacoa and garnish with onion, cilantro, avocado, lime, and red sauce. Enjoy.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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