Barbacoa Huarache

Name: Barbacoa Huarache
Prep time: 140 min
Cook time: 100 min
Yield: 6
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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.

Reviewed by Editorial Team of Kiwilimón

Published: 09-04-2021

Preparation

40 mins

1h 40 mins

Low

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, percentage of daily values based on a 2,000 calorie diet.

Energy

98.1

kcal

4.9%

Carbohydrate, by difference

9.4

3.13%

Protein

9.3

18.6%

Total lipid (fat)

2.7

4.15%

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100

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Barbacoa Huarache

Ingredients

Preparation

Nutritional information

Presentation

Tips

Barbacoa Huarache

Ingredients

Preparation

Nutritional information

Presentation

Tips

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