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Alejandra

Alejandra Cota

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Lamb Barbecue in Green Sauce in a Pressure Cooker

30 mins
1h 30 mins
Low
135
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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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Ingredients

10 portions
  • enough Water
  • 1 penca de maguey, grilled
  • 2 kilos lamb meat, leg, clean shoulder
  • enough sea salt
  • 1 tablespoon allspices
  • 2 chipotle chilies
  • 1/4 white onions
  • 2 cloves garlic
  • 1 branch epazote
  • 2 avocado leaves, chopped
  • 3 liters Water, for the sauce
  • 10 tomatoes, for the sauce
  • 1 onion, for the sauce
  • 1 tablespoon allspices, for the sauce
  • 5 cloves garlic, for the sauce
  • 5 serrano peppers, for the sauce
  • 1 tablespoon cumin, for the sauce
  • 1 tablespoon oregano, for the sauce
  • 1/4 cups fresh coriander, for the sauce
  • 1/4 cups epazote, for the sauce
  • 1 avocado leaves, for the sauce
  • 1 tablespoon coriander seed, for the sauce
  • 1 cup broth, of cooking the barbecue
  • 1 tablespoon salt, for the sauce
  • 1 tablespoon oil
  • enough onion, filleted, to accompany
  • enough fresh coriander, chopped, to accompany
  • enough avocado, To accompany
  • enough radish, cut into strips, to accompany
  • enough fresh cheese, crumbled, to accompany
  • enough lemon, to serve
  • enough corn tortilla, to serve

Preparation

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.

PRESENTATION

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

TIPS

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.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (1)
Hilda Cisneros
30/11/2019 20:59:26
Se antoja.

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