Barbacoa Huarache
Marielle Henaine
If you are a fan of Mexican antojitos, then this barbacoa huarache recipe is set to become your favorite! Featuring a crispy huarache made from scratch with masa dough topped with tender and juicy pressure cooker barbacoa, this flavor-packed and yielding dish garnished with onion, cilantro, and salsa will make you fall in love.
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Ingredients
6
Portions
  • some banana leaf
  • 2 kilos lamb leg
  • 1 tablespoon coarse salt
  • 6 allspice berries
  • 2 avocado leaves
  • 2 1/2 liters water
  • 1/2 cups chickpeas
  • 1/2 cups carrot, cut into small-sized cubes
  • 1/4 cups rice
  • 1 tablespoon salt
  • 1 morita chile
  • 1/2 teaspoons cilantro seeds
  • 1/4 onions
  • 2 cloves garlic
  • 1/2 kilos masa dough
  • 2 tablespoons lard
  • some water
  • onion, for garnish
  • cilantro, for garnish
  • lime, for garnish
  • some red salsa, for garnish
Preparation
40 mins
1h 40 mins
Easy
  • In a pressure cooker, add water, chickpeas, carrots, rice, salt, morita chile, cilantro seeds, onion, and garlic. Place the rack and top with banana leaves and lamb leg. Season with coarse salt, allspice berries, and avocado leaves.
  • Secure the lid of the pressure cooker and once the pressure cooker comes to pressure cook barbacoa for 120 minutes. Let cool.
  • Remove meat from pressure cooker and set broth aside. Cut meat into small chunks. Set aside.
  • For the huarache: In a bowl, mix masa dough, lard, salt, and water and knead until incorporated.
  • On a chopping board, form a masa dough roll with your hands. Place it vertically in a tortilla press and press to form the huaraches.
  • On a griddle, cook huaraches for 3 minutes on each side or until cooked through. Set aside hot.
  • Top huaraches with barbacoa. Serve barbacoa huaraches with onion, cilantro, avocado, lime, and red salsa.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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