Possibly my favourite Mexican dish of them all, served on Saturday and Sunday mornings across the country, albeit to differing recipes. In the north of the country they tend to use cabrito (baby goats) whilst here in the city and the surrounding areas lamb is served. In the Yucatan it tends to be pork. It is a complicated cooking process, involving holes dug in the ground, pots of water, cactus leaves and much more.
But it is possible to put a pressure cooker to use and recreate something similar at home…
1 leg of lamb
5 red tree chilies
1 can chicken broth
2 cups chickpeas
2 nopal leaves
1/4 cup salt
1 cup rice
1 onion, sliced
1/2 cup water
Cut the tomatoes and potates in half. In a pressure cooker, add the potatoes, tomatoes, onion, broth, water, salt, rice, chilies chickpeas. Then add the lamb leg – if it wont fit cut it into large pieces. Cook for hours until the lamb is very well cooked through and very tender.
The liquid left in the bottom should not be ignored! Spoon out any grease, and serve as a consomme with freshly chopped onion, cilantro and a little lemon juice!
The meat itself should be eaten with corn tortilla, more chopped onion and cilantro and a little salsa. Lime/lemon juice is optional…