Alejandra Cota

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Barbacoa en Salsa Verde en Olla de Presión

30 min
1 h 30 min
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If the Barbecue from your favorite restaurant no longer tastes the same, prepare this Barbecue recipe in Green Sauce in a Pressure Cooker, which will become a new option when you want to try a hot stew. This Barbecue recipe is made with lamb meat and stewed with a green sauce. In addition, we will give you a great tip so that it has a better taste: use penca de maguey, since it brings a characteristic flavor to this Barbecue recipe in Green Sauce in a Pressure Cooker. Try roasting the blades before softening it.
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10 servings
  • enough of Water
  • 1 piece of penca de maguey grilled
  • 2 kilos of lamb meat leg, clean shoulder
  • enough of sea salt
  • 1 tablespoon of allspices
  • 2 pieces of chipotle chile pepper
  • 1/4 of piece of White onion
  • 2 cloves of garlic
  • 1 branch of epazote
  • 2 pieces of avocado leaves chopped
  • 3 liters of Water for the sauce
  • 10 pieces of tomato for the sauce
  • 1 piece of onion for the sauce
  • 1 tablespoon of allspices for the sauce
  • 5 cloves of garlic for the sauce
  • 5 pieces of serrano pepper for the sauce
  • 1 tablespoon of cumin for the sauce
  • 1 tablespoon of oregano for the sauce
  • 1/4 of Cup of coriander for the sauce
  • 1/4 of Cup of epazote for the sauce
  • 1 piece of avocado leaves for the sauce
  • 1 tablespoon of coriander seed for the sauce
  • 1 Cup of broth of cooking the barbecue
  • 1 tablespoon of Salt for the sauce
  • 1 tablespoon of oil
  • enough of onion filleted, to accompany
  • enough of coriander chopped, to accompany
  • enough of avocado To accompany
  • enough of radish cut into strips, to accompany
  • enough of fresh cheese crumbled, to accompany
  • enough of green lemon to serve
  • enough of Corn tortillas to serve


    In a pressure cooker add the water, place a grid and cover with half of the maguey stalk. Arrange the meat, season with coarse salt, fat pepper, chipotle chili, onion, garlic, epazote and avocado leaves.
    Cover the meat with the rest of the maguey leaf and the lid of the pressure cooker. Cook the barbecue for 90 minutes and after the valve begins to sound, remove the meat and reserve the broth.
    For the sauce, heat a pot with the water and cook the tomatoes, the onion, the garlic, the chile serrano until the tomatoes change color. Drain and blend with cumin, allspice, oregano, cilantro, epazote, avocado leaf, coriander seed and salt. Reservation.
    On a table, shred the meat of the barbecue.
    Heat a deep skillet over medium heat with a little oil and fry the sauce, add 1 cup of the cooking broth to the meat and let it boil. Add the barbecue, season and cover with the penca.
    Serve the barbecue accompanied by the sauce and garnish with onion, cilantro, avocado, fresh cheese and radish. Accompany with lemons and corn tortillas.


    Serve the barbecue in green sauce on a slightly deep dish. Accompany with corn tortillas and lemon.


    The penca de maguey stalk brings a characteristic flavor to the barbecue, it is necessary to roast it beforehand to soften it.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
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