Barbecue in Green Sauce in a Pressure Cooker

Name: Barbecue in Green Sauce in a Pressure Cooker
Prep time: 120 min
Cook time: 90 min
Yield: 10
Cuisine: Mexicana
Ingredients: water; 1 maguey leaf, grilled; 2 kilos lamb leg, clean shoulder; coarse salt; 1 tablespoon allspice berry; 2 chipotle chiles; 1/4 white onions; 2 cloves garlic; 1 sprig epazote; 2 avocado leaves, chopped; 3 liters water, for the sauce; 10 tomatillos, for the sauce; 1 onion, for the sauce; 1 tablespoon allspice berry, for the sauce; 5 cloves garlic, for the sauce; 5 serrano chiles, for the sauce; 1 tablespoon cumin, for the sauce; 1 tablespoon oregano, for the sauce; 1/4 cups fresh cilantro, for the sauce; 1/4 cups epazote, for the sauce; 1 avocado leaves, for the sauce; 1 tablespoon cilantro seeds, for the sauce; 1 cup broth, cooking broth for the barbecue; 1 tablespoon salt, for the sauce; 1 tablespoon vegetable oil; onion, sliced, for serving; fresh cilantro, chopped, for serving; avocado, for serving; radish, cut into strips, for serving; queso fresco, shredded, for serving

Alejandra Cota

If the barbecue from your favorite restaurant no longer has the same flavor, prepare this recipe for Barbecue in Green Sauce in a Pressure Cooker, which will become your new option when you want to try a warm broth.

This Barbecue recipe is made with lamb meat and stewed with a thick green sauce. Also, we give you a great tip to enhance the flavor: use a maguey leaf, as it contributes a characteristic flavor to this recipe for Barbecue in Green Sauce in a Pressure Cooker. Be sure to roast the leaf beforehand to soften it.

Reviewed by Editorial Team of Kiwilimón

Published: 27-02-2019

Preparation

30 mins

1h 30 mins

Low

In a pressure cooker, add the water, place a rack, and cover with half of the maguey leaf. Arrange the meat, season with coarse salt, black pepper, chipotle chili, onion, garlic, epazote, and avocado leaves. Cover the meat with the rest of the maguey leaf and the lid of the pressure cooker. Cook the barbecue for 90 minutes after the valve starts to sound, remove the meat, and reserve the broth.