Name: Barbecue Flautas in Macha Sauce
Prep time: 115 min
Cook time: 95 min
Yield: 6
Cuisine: Mexicana
Ingredients: maguey leaf, roasted; 1 kilo lamb, in medium pieces; coarse salt; 1 teaspoon allspice berry; 2 avocado leaves; 1/2 onions; 1/2 garlic heads, roasted; water, to cook the meat; 400 grams tortillas for flutes; 2 cups Spicy sesame oil Inés®, for the sauce; 3 cloves garlic, for the sauce; 1/2 cups morita chile, without tail, for the sauce; 1/2 cups árbol chile, without tail, for the sauce; 1/2 cups cascabel chile, without tail, for the sauce; 1/2 cups chipotle chile, without tail, for the sauce; 2 tablespoons sugar, for the sauce; sea salt, for the sauce; sour cream, for decoration; Romaine lettuce, in thin strips, for decoration; queso fresco, grated, for decoration

Preparation

20 mins

1h 35 mins

Low

Place the pieces of meat inside the cactus leaf, sprinkle with salt, pepper, add the avocado leaf, and close the cactus leaf wrapping everything, like a little package. Set aside. Place a rack inside a pressure cooker to cook the meat in a water bath. Add the onion and garlic, then pour water until it covers the rack. Next, place the stuffed cactus leaf with the meat, cover, and cook for 90 minutes.