Taco de barbacoa

Method

1. 1 Roast dried chilies, soak them for 20 minutes, then grind them with garlic and salt to make a marinade, and marinate the lamb for 4 hours.
2. 2 Line the bottom of the pot with banana leaves, making sure the leaves cover the rim completely. This layer acts as a steam trap, replacing the traditional earthen pit.
3. 3 Place the meat in the center, pour 400 ml of water into the bottom of the pot, wrap it in leaves, and close the lid tightly.
4. 4 Steam over the lowest heat for 3 hours and 30 minutes, and do not open the lid midway; each time you open it, you lose about 20 minutes of heat.
5. 5 Tear the meat into pieces right in the juices that seep from the bottom of the pot, then wrap it in tortillas with red onion and lime.

With an appliance

• Pressure cooker 2 hr 10 min

  Replace step 4: cook the lamb package under high pressure for 60 minutes, then release the pressure naturally for 15 minutes; steps 1–3 and step 5 remain unchanged.