Barbecue is a traditional dish in Mexican cuisine, usually prepared with an underground cooking method using maguey leaves. This version adapts to all types of kitchens, and this time we added a touch of red sauce, give it a try!
1 jar Tatemada Sauce and Red Martajada Herdez®, 440 g
corn tortillas
lime
onion, finely chopped
cilantro, finely chopped
Preparation
40 mins
1h 40 mins
Low
Mix the coarse salt, pepper, and hoja santa in a molcajete. Grind finely with the stone and set aside.
Place the meat on a baking sheet with a rack. On the surface, add the salt mixture and rub a generous amount over it. Let it rest in the refrigerator for 30 minutes.
Place a rack in a pressure cooker and pour water up to the level of the rack. Lay roasted banana leaves to cover the entire bottom and sides; they should be long enough to fully cover the pieces of meat.
Place the pieces of meat inside the pot and wrap them with the leaves. If necessary, place a leaf on top to better cover the meat.
Place the lid on the pot, seal it, and start cooking. Once it releases steam consistently, start counting the 90 minutes of cooking time. When it's done cooking, turn off the heat, wait for the steam to stop coming out of the pot, allow the pressure to release, and uncover.
Remove the meat from the pot and shred it using two forks.
Place the shredded meat in a large skillet and pour in the Herdez® Roasted and Blended Red Sauce. Cook the barbecue for 10 minutes or until the flavors blend perfectly and the sauce reduces.
Serve the barbecue with roasted and blended red sauce, tortillas, limes, onion, and cilantro.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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