Name: Hidalgo Style Barbecue in a Pressure Cooker
Prep time: 120 min
Cook time: 90 min
Yield: 8
Cuisine: Mexicana
Ingredients: 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.