Hidalgo Style Barbecue in a Pressure Cooker
Melissa Veytia
Barbecue is prepared in many places in Mexico and is a very traditional dish where the meat is cooked in Pib, which means in an earth oven, where the meat is covered with roasted maguey leaves. It results in very tender and juicy meat, in addition to being very flavorful, accompanied by a consommé made from the cooking juices, chickpeas, and carrots. A super complete and traditional dish now at your home!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 1 maguey leaf, roasted
  • 2 kilos lamb, clean
  • coarse salt
  • 1 teaspoon allspice berry
  • 2 avocado leaves, chopped
  • 12 cups water
  • 1/4 cups chickpeas
  • 1/4 cups carrot, diced
  • 1/4 cups rice
  • 1 chipotle chile
  • 1/4 white onions
  • 2 cloves garlic
  • 1 sprig epazote
  • onion, finely chopped, for garnish
  • fresh cilantro, finely chopped, for garnish
  • lime, for garnish
  • corn tortillas, handmade, for garnish
  • avocado, for garnish
  • salsa, drunken for garnish
Preparation
30 mins
1h 30 mins
Low
  • On a board, place the maguey leaf, add the meat, season with coarse salt, black pepper, and avocado leaves. With the help of cotton thread, close the maguey leaf wrapping the meat. Set aside.
  • Add the water with the chickpeas, carrot, rice, salt, chipotle pepper, onion, garlic, and epazote to the pressure cooker, place a rack, and on top of it, the leaf with the meat.
  • Cover the pressure cooker and cook the barbecue for 90 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.
  • Serve the barbecue accompanied by the broth and garnish with onion, cilantro, avocado, lime, hot corn tortillas, and drunken sauce.

Nutritional Information

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