Photograph of the finished Consomé de barbacoa

Mexico · Nước dùng bò hấp lá đậu gạo

Consomé de barbacoa

1 hr Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Beef bones Beef bones 3.5 lb
  • Photograph of Kala Chana black chickpeas Kala Chana black chickpeas 1.1 lb
  • Photograph of Basmati rice Basmati rice 8.5 oz
  • Photograph of Mexican dried chillies Mexican dried chillies 3.5 oz
  • Photograph of Onion Onion 2
  • Photograph of Herbs Herbs 4.2 oz
  • Photograph of Lime Lime 8
  • Photograph of Dried oregano leaves Dried oregano leaves 0.8 oz
  • Photograph of Garlic Garlic 24 cloves
  • Photograph of Tortilla Tortilla 12 leaves

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.

Start cooking