Photograph of the finished Taco de barbacoa

Mexico · Taco cừu hấp lá Barbacoa

Taco de barbacoa

4 hr Hands-on time + 4 hr waiting
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Lamb Lamb 1.2 lb
  • Photograph of Banana leaves Banana leaves 12 leaves
  • Photograph of Mexican dried chillies Mexican dried chillies 12
  • Photograph of Garlic Garlic 12 cloves
  • Photograph of Bay leaf Bay leaf 4 leaves
  • Photograph of Tortilla Tortilla 12
  • Photograph of Shallots Shallots 1.2
  • Photograph of Lime Lime 2

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.

Start cooking