The barbecue tacos are already a delight and with the sauce in this recipe you will not resist!
INGREDIENTS
(For 8 people)
- 1 small maguey * stalk, cut into large pieces, or failing that, a large banana leaf lightly roasted
- 3/4 of a kilo of mutton ribs with everything and loin
- 3/4 of kilo of solid mutton
* Maguey stalks: Thick and fleshy lance-shaped leaves, ending in a very hard point with hooked spines on their edges. From these leaves the mixiote is obtained.
For the sauce:
- 10 cooked green tomatoes
- 6 pasilla chili peppers deveined and soaked in hot water
- 1 clove of garlic 2 tablespoons of oil
- 1 tablespoon of vinegar
- 1/2 cup of pulque
- 1/2 teaspoon salt or to taste
- 100 grams of grated aged cheese (optional)
To accompany:
Freshly made tortillas piping hot
PREPARATION
In a steamer pot, put water in the bottom; Half of the maguey stalk is placed on the grill, then the ram and the rest of the stalk on top. If it is done in a banana leaf, the leaf is folded to wrap the meat with it and a napkin is placed on top, covered and put on a low heat for 5 hours (you must take care that the bottom of the pot always has enough water) . It is served piping hot, accompanied with the drunken sauce.
The sauce:
The tomatoes are ground with the pasilla chilies, the garlic, the oil, the vinegar, the pulque and salt to taste. Pour into a sauce boat, add the cheese and mix very well.
PRESENTATION
The meat is shredded and served hot with the tortillas and the sauce in a sauce boat so that everyone can make a taco to their liking.
barbecuerecipessaucesborrachata bbq tacos
