x
Melissa

Melissa Veytia

ImagenReceta
3 Photos
x
Select File


Validate Cancel
3

Mexican Lamb Barbacoa Hidalgo Style

30 min
1 h 30 min
Easy
4.2
|
214
Favorites
Collections
Glider
Super List
Upload a picture
To print
Barbacoa is prepared in many places in Mexico and is a very traditional dish where meat is cooked in a Pit, this means in an "earth oven", where the meat is covered with roasted maguey leaf. Obtaining a very soft and juicy meat in addition to very tasty, served with a soup made with the juices from the cooking, chickpeas and carrots. A very satisfying and traditional dish you can make now in your home!
Learn more about Melissa Veytia

Ingredients

8 servings
  • 1 piece of penca de maguey grilled
  • 2 kilos of lamb meat (leg, clean)
  • to taste of sea salt
  • 1 teaspoonful of allspices
  • 2 pieces of avocado leaves chopped
  • 12 cups of Water
  • 1/4 of Cup of chickpea
  • 1/4 of Cup of carrot chopped in cubes
  • 1/4 of Cup of rice
  • 1 piece of chipotle chile pepper
  • 1/4 of piece of White onion
  • 2 cloves of garlic
  • 1 branch of epazote
  • to taste of onion finely chopped, to serve with
  • to taste of coriander finely chopped, to serve with
  • to taste of green lemon to serve with
  • to taste of Corn tortillas handmade, to serve with
  • to taste of avocado to serve with
  • to taste of sauce borracha- to serve with

    Preparation

    On a board place the maguey leaf, add the meat, season with sea salt, whole black pepper and avocado leaves. With kitchen twine, close the maguey leaf wrapped around the meat. Reserve.
    Add the water with the chickpeas, carrot, rice, salt, chipotle chile, onion, garlic and epazote to the pressure cooker, place a grid and on top of this the leaf with the meat.
    Cover the pressure cooker and cook the barbecoa for 90 minutes after the valve starts to sound. Let it cool.
    Remove the meat from the pressure cooker and reserve the broth. Chop the meat into small pieces.
    Serve the barbacoa with the broth and garnish with onion, cilantro, avocado, lime, hot corn tortillas and sauce.

    PRESENTATION

    Serve the chopped meat on the maguey leaf, with the soup and corn tortillas, onion, cilantro, limes and salsa.

    TIPS

    The maguey leaf should be roasted to make it more flexible.

    Did you cook this recipe?

    Print recipe for:

    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    At the moment this recipe does not have the data of the Nutritional Information.
    Esha
    Rate this tip
    Ratings (5)
    Luisa Colorado
    17/06/2019 10:43:47
    cual es la capacidad de la olla de presión
    Fidel González
    21/03/2019 00:40:37
    Aunque no cuente con los datos de la Información Nutricional, se ve riquísima y es más que suficiente
    Noemy Ramirez
    10/08/2018 08:11:41
    Se ve deliciosa trataré de hacerla gracias por compartir
    erick zeus
    11/07/2018 17:44:26
    La voy a preparar
    Bea Camino
    02/07/2018 14:11:00
    Buenas tardes, disculpe quisiera saber como quitarle lo amargo a la penca de maguey. Gracias

    Subscribe to news from kiwi and receive original seasonal recipes, menus and much more every week in your inbox.

    Submit
    ADVERTISING
    ADVERTISING
    ADVERTISING