Recipe by Manuel Rios
Very, very traditional recipe from Mexico. This is the closest way to make it in your house.
Top Review by Bergy
Fabulous, Fabulous! I had to make a few adjustments because I could not get the ingredients and I cooked it in a crockpot for 8 hours on low. I managed to get goat meat which as you said in our exchange of comments this recipe was originally intended for goat.. Could not get nopal or banana leaves so I used bottled grape leaves, worked well. Tree chilies were not available so I used jalapeno, next time I may try one a little hotter. Thanks Manuel Rios for a great recipe that came very close to the fiesta recipe where I first tasted it.
- 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 See How It's Made
- Cut the tomatoes by half.
- Cut the potatoes by half.
- In a pressure dale, add the potatoes, tomatoes, onion, broth, water, salt, rice, chilies chickpeas.
- Add the nopal leaves like if you were covering the ingredients, like a cap.
- Then add the lamb leg, it wont fit so cut it in pieces, if you cut it cut it in big pieces.
- Put it on the fire for about 45-60 minutes.
- Check the meat if it is very well cooked.
- In Mexico this is a very traditional plate, so people eat it in corn tortillas, with salsa, and some drops of lime juice.
- 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.
- Add some lime juice and enjoy it.