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Prep Time: 1 Minutes Cook Time: 60 Minutes |
Ready In: 61 Minutes Servings: 3 |
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Very, very traditional recipe from Mexico. This is the closest way to make it in your house. Ingredients:
1 leg of lamb |
5 red tree chilies |
1 (14 ounce) 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 |
Directions:
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 leaves 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 cut it cut it in big pieces.
6. Put it on the fire for about 45-60 minutes.
7. Check the meat if it is very well cooked.
8. In Mexico this is a very traditional plate, so people eat it in corn tortillas, with salsa, and some drops of lime juice.
9. After you take the nopal leaves, and the lamb out of there, you'll see that looks like a soup but very greasy, so you can take the grease out with a spoon, and serve it, without the chillies, the tomato, and the potatoes.
10. Add some lime juice and enjoy it.
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