LAMB BARBACOA
Mexican Lamb Barbacoa - a simple delicious recipe from Oaxaca that results in tender, juicy falling off the bone lamb perfect for tacos and burritos!
Provided by Sylvia Fountaine
Categories Main
Time 4h30m
Number Of Ingredients 20
Steps:
- Preheat oven to 325F.
- Score the fat on the lamb (see photos) Generously season all sides of the lamb shoulder with salt. Set on counter while you make the marinade.
- To make the marinade, de-stem the dried chilies, break them in half and discard the seeds ( you don't need to remove every single one, a few strays are OK). Break the chilies apart into smaller pieces and add to the blender ( dry) with the remaining ingredients. Blend until very smooth, for a full minute.
- Heat a skillet or dutch oven to medium-high heat and add oil. Sear the salted lamb shoulder, patiently browning each side to create a deep colored crust. DO NOT SKIP THIS STEP! ( It is the secret to sealing in the juices and creating flavor!)
- Once all sides are seared, place lamb shoulder in the dutch oven. Nestle the onion and orange slices all around it along with bay leaves. Pour the marinade over top and shake the pan to get the marinade to the bottom.
- Cover tightly and bake in a 325F oven for 3½-4 ½ hours. See notes on timing!
- Roast is done when meat pulls apart easily. Pull the meat off the bones and discard any fat. Tear into smaller pieces and place into an oven proof serving dish. Strain 1-2 cups of the marinade and pour over the meat keeping it moist. Taste the lamb and adjust salt and heat. If it tastes bland add salt.
- Keep warm in oven until ready to serve. I like to leave this uncovered so the meat gets a little crispy on the top. Garnish with onions and cilantro if you like.
Nutrition Facts : Calories 351 calories, Sugar 2.1 g, Sodium 756.8 mg, Fat 16.2 g, SaturatedFat 5.2 g, TransFat 0 g, Carbohydrate 8.9 g, Fiber 2.8 g, Protein 40.5 g, Cholesterol 131 mg
CABRITO BARBACOA WITH MANGO SALSA (TEX-MEX)
This is the Caribbean meets south Texas. One of our favorite dishes is barbacoa (shredded beef) served on corn tortillas with salsa. We eat it for breakfast (really, it's true). Well here is our Tex-Mex Sunday morning special--Jamaica style.
Provided by Pokey in San Antonio
Categories Tropical Fruits
Time 1h50m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Trim excess fat off goat roast. Place in pressure cooker with water, garlic, jalapenos, and onions.
- Pressure cook for 1 1/2 hours till fork tender. Remove from cooker, remove excess fat, and shred with fork. Keep warm.
- Peel and chop mango.
- Combine mango with onion, cilantro, scotch bonnet, vinegar, and sugar. Leave at room temperature till ready to serve.
- For the tortillas: Combine flour, salt, and oil. Mix till crumbly.
- Add warm water until you can gather dough into a ball.
- Transfer to a floured surface and knead until smooth and elastic (about 5 minutes).
- Cover with plastic wrap and set aside for at least 30 minutes or up to 2 hours.
- Divide dough into 12 equal parts.
- Roll each portion into a ball and roll out on a floured surface until it forms an 8 inch circle.
- Place flour tortillas on a hot griddle and cook for 30-40 seconds on each side. Tortillas should puff slightly.
- To serve: place some shredded goat on the center of a tortilla, sprinkle with salt, spoon on a little salsa, fold and enjoy.
Nutrition Facts : Calories 567.6, Fat 16.5, SaturatedFat 2.8, Cholesterol 86.2, Sodium 517.1, Carbohydrate 64.9, Fiber 3.6, Sugar 13.5, Protein 38.4
QUEALY WATSON'S CABRITO
Barbecued baby goat is a specialty of South Texas, where The Times traveled in 2015 to see the chef Quealy Watson cook it in mesquite smoke under a spray of dried avocado leaves, which gave the meat a faint scent of anise. You could make this dish with a single goat leg or a pork butt or even a brisket. The idea is simply to get a lot of smoke on the meat, then wrap it and allow it to steam slowly into perfection over time. Serve over brown paper on a big table with lots of tortillas and salsas: Tear away what you need for a taco, then repeat.
Provided by Sam Sifton
Time 6h
Yield 15 to 20 servings
Number Of Ingredients 3
Steps:
- Light a charcoal grill or smoker, or heat oven to 250. If goat is too large for your grill, smoker or oven, cut it in half across the backbone at the top of its rear legs to create two halves.
- Season the meat aggressively with salt and pepper. If smoking, place the goat on the smoker and cover, keeping the heat around 220 to 250. If grilling, move coals to one side of the grill, and place goat on the other, away from the direct flame, then cover the grill. If oven-roasting, put goat on a sheet pan and place in the oven.
- Cook the goat for 2 hours or so, until it has taken on some color, then remove from the heat and place on a large sheet of aluminum foil. Scatter the avocado leaves across the meat, and wrap the goat in the foil, using another sheet of foil if necessary.
- Place the covered goat on a sheet pan, and put in the oven to continue cooking for 3 or 4 more hours, until the meat is tender and pulls away from the bone. Serve with tortillas and salsas.
Nutrition Facts : @context http, Calories 497, UnsaturatedFat 6 grams, Carbohydrate 2 grams, Fat 11 grams, Fiber 1 gram, Protein 91 grams, SaturatedFat 3 grams, Sodium 1048 milligrams, Sugar 0 grams
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