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Marielle

Marielle Henaine

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Barbecue Huarache

40 mins
1h 40 mins
Low
45
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If you are a fan of Mexican snacks, this barbecue huarache recipe will become your favorite. Learn to barbecue in a pressure cooker and with easy-to-find ingredients. This barbecue huarache is a delicious dish that we all love!
Learn more about Marielle Henaine

Ingredients

6 portions
  • banana leaf
  • 2 kilos leg of lamb
  • 1 tablespoon sea salt
  • 6 allspice
  • 2 avocado leaves
  • 2 1/2 liters water
  • 1/2 cups chickpea
  • 1/2 cups carrot, diced
  • 1/4 cups rice
  • 1 tablespoon salt
  • 1 morita chile
  • 1/2 teaspoons coriander seed
  • 1/4 onions
  • 2 cloves garlic
  • 1/2 kilos masa dough
  • 2 tablespoons lard
  • water
  • onion, to decorate
  • coriander, to decorate
  • lime, to decorate
  • red sauce, to decorate

Preparation

Add the water with the chickpeas, the carrot, the rice, the salt, the morita chili, the coriander seed, the onion and the garlic to the pressure cooker, place a rack and on this place the banana leaf add the meat, Season with grain salt, allspice and avocado leaves.
Cover the pressure cooker and cook the barbecue for 120 minutes after the valve begins to sound. Let it cool.
Remove the meat from the pressure cooker and reserve the broth. Chop the meat into small pieces. Booking.
For the huarache, mix the corn dough with the butter, salt, and water in a bowl and knead until integrated.
On a board form a roll of dough with the help of your hands and place it vertically in the tortilla press, press and form the huaraches.
In a comal cook the huaraches for 3 minutes on each side or until they are cooked, reserve them hot.
Serve the huaraches with the barbecue, decorate with onion, cilantro, avocado, lemon and red sauce. Enjoy.

PRESENTATION

Garnish with onion, cilantro, avocado, lemon, and red sauce.

TIPS

Reserve the barbecue broth and prepare a rich consommé.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
98.1
kcal
4.9%
Carbohydrate, by difference
9.4
g
3.13%
Protein
9.3
g
18.6%
Total lipid (fat)
2.7
g
4.15%
100
Do you want to know what other nutrients this recipe has?
Provided by USDA
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