Pressure Cooker Hidalgo-Style Barbacoa

Name: Pressure Cooker Hidalgo-Style Barbacoa
Prep time: 120 min
Cook time: 90 min
Yield: 8
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Barbacoa is a traditional Mexican dish prepared with sheep, goat, or beef steamed cooked in an underground oven. This brilliant twist on the traditional preparation is prepared using a pressure cooker, allowing anyone to enjoy the irresistible flavor of barbacoa at home. Best enjoyed with a drool-worthy consommé with chickpeas and carrots, this pressure cooker Hidalgo-style barbacoa is served with corn tortillas, salsa borracha, onion, cilantro, avocado, and lime wedges for a succulent dish everyone will rave.

Reviewed by Editorial Team of Kiwilimón

Published: 12-06-2018

Preparation

30 mins

1h 30 mins

Low

On a chopping board, place maguey leaf and place lamb on top. Season with coarse salt, allspice berries, and avocado leaves. Using kitchen twine, close the maguey leaf wrapping the lamb. Set aside. In a pressure cooker, add water, chickpeas, carrots, rice, salt, chipotle chile, onion, garlic, and epazote. Place a rack and arrange maguey packets with lamb on top. Secure the lid of the pressure cooker and cook barbacoa for 90 minutes once it comes to pressure. Let cool. Remove lamb from pressure cooker and set broth aside. Chop lamb into small chunks. Serve pressure cooker Hidalgo-style barbacoa with broth and garnish with onion, cilantro, avocado, lime, warm corn tortillas, and salsa borracha.

Nutritional information

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

Energy

63.4

kcal

3.17%

Carbohydrate, by difference

4.7

1.57%

Protein

7.3

14.6%

Total lipid (fat)

1.9

2.92%

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100

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Presentation

Serve chopped lamb on the maguey leaf. Serve pressure cooker Hidalgo-style barbacoa with lamb consommé, corn tortillas, onion, cilantro, limes, and salsa borracha on the side.

Pressure Cooker Hidalgo-Style Barbacoa

Ingredients

Preparation

Nutritional information

Presentation

Tips

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