Barbacoa Estilo Michoacan
Nutritional Info
- Servings Per Recipe: 1
- 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
View full nutritional breakdown of Barbacoa Estilo Michoacan calories by ingredient
Introduction
Even though the recipe is a family secret for those who make it, this recipe is a good guide to have an idea of what you are eating when you have this delicions barbacoa. Feel free to try and guess what the real recipe is. Even though the recipe is a family secret for those who make it, this recipe is a good guide to have an idea of what you are eating when you have this delicions barbacoa. Feel free to try and guess what the real recipe is.Number of Servings: 1
Ingredients
-
Ingredients:
Chopped onion
Tortillas
Barbacoa:
20 cms penca de maguey
3 banana leaves
½ white onion
1/2 garlic
1 kg lamb or ship leg
2 kg. lamb shank
Directions
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.