Barbacoa Estilo Michoacan
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
Ingredients:Chopped onionTortillasBarbacoa:20 cms penca de maguey3 banana leaves½ white onion1/2 garlic1 kg lamb or ship leg2 kg. lamb shank
It makes 8 1 cup servings
Procedure
Barbacoa:
Use a pressure cooker or a slow cooker.
Add ½ l of water to the bottom.
Place a grill at the bottom of the pot, and lay the maguey leaf as well as the banana leaves in a way that will allow you to use it to wrap the meat.
Place the meat, garlic, and onion on top.
Wrap the meat in the maguey leaf and place the lid to the pressure cooker or the slow cooker.
In the pressure cooker, the meat will be done in about 60 minutes.
In a slow cooker in automatic, it will be delicious after foru hours.
The meat is ready when you can pull it out with a fork.
Serve topped with cilantro and cebolla.
Eat with salsa borracha, and tortillas.
Number of Servings: 1
Recipe submitted by SparkPeople user NAJN_ARTE.
Procedure
Barbacoa:
Use a pressure cooker or a slow cooker.
Add ½ l of water to the bottom.
Place a grill at the bottom of the pot, and lay the maguey leaf as well as the banana leaves in a way that will allow you to use it to wrap the meat.
Place the meat, garlic, and onion on top.
Wrap the meat in the maguey leaf and place the lid to the pressure cooker or the slow cooker.
In the pressure cooker, the meat will be done in about 60 minutes.
In a slow cooker in automatic, it will be delicious after foru hours.
The meat is ready when you can pull it out with a fork.
Serve topped with cilantro and cebolla.
Eat with salsa borracha, and tortillas.
Number of Servings: 1
Recipe submitted by SparkPeople user NAJN_ARTE.
Nutritional Info Amount Per Serving
- Calories: 3,966.3
- Total Fat: 148.3 g
- Cholesterol: 1,741.8 mg
- Sodium: 2,243.1 mg
- Total Carbs: 57.7 g
- Dietary Fiber: 18.1 g
- Protein: 568.5 g
Member Reviews