Name: Barbacoa Huarache
Prep time: 140 min
Cook time: 100 min
Yield: 6
Cuisine: Mexicana
Ingredients: banana leaf; 2 kilos lamb leg; pinches coarse salt; 6 allspice berries; 2 avocado leaves; 2 1/2 liters water; 1/2 cups chickpeas; 1/2 cups carrot, cut into small-sized cubes; 1/4 cups rice; pinches salt; 1 morita chile; 1/2 teaspoons cilantro seeds; 1/4 onions; 2 cloves garlic; 1/2 kilos masa dough; 2 tablespoons lard; water; onion, for garnish; cilantro, for garnish; lime, for garnish; red salsa, for garnish

Preparation

40 mins

1h 40 mins

Low

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.