Pressure Cooker Chicken Barbacoa
Alejandra Cota
A traditional Mexican dish, barbacoa is prepared with sheep, goat, or beef steam-cooked in an underground oven. Besides giving a twist to the classic barbacoa recipe, this pressure cooker chicken barbacoa is a quick and easy take on barbacoa. Featuring chicken marinated in an ancho chile-based sauce and cooked covered with banana leaves, this delicious meal will be ready in no time.
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Ingredients
4
Portions
  • 6 ancho chiles, toasted and rehydrated in salted water (set chile soaking water aside)
  • 4 cloves garlic, roasted
  • 1 teaspoon cumin, roasted
  • 1 pinch cloves, roasted
  • 1 pinch coarse salt
  • 1 cup button mushrooms, sliced
  • 1 cup oyster mushrooms, sliced
  • 8 pieces chicken, thighs and drumsticks
  • 1/4 cups epazote
  • 3 leaves bay
  • 2 avocado leaves
  • 10 banana leaves, soaked in hot water
  • 2 cups nopal salad, for serving
  • some corn tortillas, for serving
Preparation
50 mins
40 mins
Easy
  • For the sauce: In a blender, combine chiles, garlic, cumin, clove, salt, and a bit of chile soaking water. Blend to a thick sauce.
  • In a bowl, mix mushrooms, chicken, and sauce. Add epazote leaves, avocado leaves, and bay leaves. Marinate in the fridge for about 30 minutes.
  • In a pressure cooker, place a rack, water, and banana leaves for the base. Add chicken and cover with more banana leaves. Cook in the pressure cooker for 30 minutes. Serve pressure cooker chicken barbacoa.

Nutritional information

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