Consomé de barbacoa

Method

1. 1 Simmer beef bones with garlic and onions for 40 minutes, then strain to obtain a clear broth.
2. 2 Soak black chickpeas for 8 hours, then boil them separately for 40 minutes until they are soft but still intact.
3. 3 Cook the rice in the broth for 18 minutes until the grains are slightly softened.
4. 4 Soak dried chilies, then grind and strain finely, adding only a small amount to give the broth a light pinkish hue.
5. 5 This dish uses the liquid released when barbacoa is steamed, so the flavor should be mild, not as strong as a sauce.
6. 6 Add the beans and serve hot with chopped onions, cilantro, lime, and cornbread.

With an appliance

• Pressure cooker 45 min

  Replace step 1: simmer the bones under high pressure for 30 minutes, then release the pressure naturally and strain.