Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Barbacoa




Source of Recipe


the web


List of Ingredients




1 leg of lamb
5 red tree chilies
1 can chicken broth
2 cups chickpeas
2 nopal leaves
1/4 cup salt
2 potatoes
1 cup rice
2 tomatoes
1 onion, sliced
1/2 cup water


Recipe



1. Cut the tomatoes by half.
2. Cut the potatoes by half.
3. In a pressure dale, add the potatoes, tomatoes, onion, broth, water, salt, rice, chilies chickpeas.
4. Add the nopal leafs like if you were covering the ingredients, like a cap.
5. Then add the lamb leg, it wont fit so cut it in pieces, if you cutt it cut it in big pieces.
6. Putt it on the fire for about 45 min. or 60 min.
7. check the meat if it is very well cooked.
8. In Mexico this is a very tradicional plate, so people eat it in corn tortillas, with salsa, and some drops of lime juice.
9. After you take the nopal leafes, and the lamb out of there, youll see that looks like a soup but very geace, so you can take the greace out with a spoon, and serve it, without the cillis, the tomatoe, and the potatoes.
10. Add some lime juice and enjoy it.