Barbacoa Hidalgo - La Tortilleria
Authentic Mexican lamb barbacoa from Hidalgo—slow-cooked in banana leaves with smoky chillies, tender meat & bold traditional flavour.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at latortilleria.com.au.
Ingredients
- 2 kg free-range lamb shoulder w/bones
- 100 ml white vinegar
- 150 g rice
- 250 g chickpeas
- 4 morita chillies
- 2 carrots
- 4 garlic cloves
- 1 onion
- Banana leaves
- Rock Salt
- 1/2 bunch coriander
- 2 limes
- Salsa verde with arbol chilli
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