1/4 cups Salsa Huichol® hot sauce, for the red sauce
1 teaspoon cilantro seeds, for the red sauce
onion, finely chopped, to accompany
cilantro, To accompany
lime, To accompany
tortillas, To accompany
Preparation
2h 30 mins
2h
Low
On a comal over low heat, roast the garlic, cumin, oregano, bay leaf, guajillo chili and set aside.
Blend the above with the Huichol® Spicy Sauce, the beef broth, salt and pepper. Reservation.
Place the chickpeas, carrot and epazote at the bottom of the steamer, pour in the water, season with salt and pepper, place the steamer rack and reserve.
In the steamer place the roasted banana leaf to make a bed, add the rib of beef, shank and beef steak, place the avocado leaves, pour the marinade, cover with the banana leaf and cook over medium heat for 2 hours.
For the red sauce, in a comal over medium heat, roast the tomatoes, garlic, onion, arbol chiles and reserve.
Blend the ingredients of the sauce, add Huichol® Spicy Sauce, the coriander seeds, season with salt and pepper. We serve on a plate, reserve.
Serve the consommé, prepare a barbecue taco, accompanied by onion, coriander, lemons and red sauce.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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