Pressure Cooker Barbacoa in Green Sauce

Alejandra Cota
Get this finger-licking pressure cooker barbacoa in green sauce ready to bring Mexican cuisine closer to your home! This Mexican classic traditionally prepared with sheep, goat, or beef cooked in an underground oven has come now with a twist that will make this recipe simpler. This pressure cooker barbacoa will hit your favorite top 5 dishes thanks to maguey leaf-covered lamb leg served in a delish tomatillo-based sauce with a spicy hint of serrano chile.
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Ingredients
10
Portions
  • some water
  • 1 maguey leaf, roasted 
  • 2 kilos lamb leg, or shoulder, lean
  • some coarse salt
  • 1 tablespoon allspice berry
  • 2 chipotle chiles
  • 1/4 white onions
  • 2 cloves garlic
  • 1 sprig epazote
  • 2 avocado leaves, shredded 
  • 3 liters water, for the green sauce
  • 10 tomatillos, for the green sauce
  • 1 onion, for the green sauce
  • 1 tablespoon allspice berry, for the green sauce
  • 5 cloves garlic, for the green sauce
  • 5 serrano chiles, for the green sauce
  • 1 tablespoon cumin, for the green sauce
  • 1 tablespoon oregano, for the green sauce
  • 1/4 cups fresh cilantro, for the green sauce
  • 1/4 cups epazote, for the green sauce
  • 1 avocado leaves, for the green sauce
  • 1 tablespoon cilantro seeds, for the green sauce
  • 1 cup broth, barbacoa 
  • 1 tablespoon salt, for the green sauce
  • 1 tablespoon vegetable oil
  • some onion, thinly sliced, for garnish
  • some fresh cilantro, chopped, for garnish
  • some avocado, for garnish
  • some radish, cut into strips, for garnish
  • some queso fresco, crumbled, for garnish
  • some lime, for garnish
  • some corn tortillas, for serving
Preparation
30 mins
1h 30 mins
Easy
  • In a pressure cooker with water, place a rack and top with half a maguey leaf. Arrange lamb leg and season with coarse salt, allspice berries, chipotle chile, onion, garlic, epazote, and avocado leaves.
  • Cover lamb leg with leftover maguey leaf and secure lid. Once pressure regulator whistles, cook lamb leg for 90 minutes. Remove barbacoa and set barbacoa broth aside.
  • For the green sauce: In a small pot with water, cook tomatillos, onion, garlic, and serrano chile until tomatillos turn color. Drain and transfer to a blender. Add cumin, allspice berries, oregano, cilantro, epazote, avocado leaf, cilantro seeds, and salt and blend until smooth. Set aside.
  • On a chopping board, shred barbacoa.
  • In a deep skillet over medium heat, heat a bit of oil and cook green sauce. Add 1 cup of barbacoa broth and bring to a boil. Add the barbacoa and season. Cover with the maguey leaf.
  • Serve barbacoa with green sauce garnished with onion, cilantro, avocado, queso fresco, and radish. Serve pressure cooker barbacoa in green sauce with limes and tortillas on the side.

Nutritional information

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