Lamb Barbacoa Tacos Recipes

LAMB BARBACOA TACOS

Steps:

• First, pre-heat the oven at 320ºF.
• Next, heavily season the lamb necks with salt then rub them with chilli puree.
• In a steamer, place the lamb necks on a banana leaf and then layer with the same.
• On the bottom part of the steamer, pour the chicken stock, 1/2 an onion, 6 cloves of garlic, roughly chopped celery in thirds, roughly cut carrots and the spices.
• Ensemble the steamer and cover with the lid.
• Next, place ensembled steamer in oven - make sure there's adequate room in advance. Cook for 8 hours.
• After 8 hours in the steamer, the meat should fall off the bone, if not cover and place it back in the steamer & oven for an additional 2 hours. A 1 lb neck will take an estimate of 8.5 hours to cook.
• On the meat is ready, place the Barbacoa in a saucepan with the remaining cooking liquid. Add a couple of spoons of chopped onions and cilantro. Bring to boil uncovered for about 3 minutes.
• Lightly oil the onions and pepper. Grill over high heat on the charcoal grill, about 4 minutes. Sprinkle the vegetables with Maldon salt and a pinch of chilli powder.
• Warm up the tortillas on a griddle or flat pan and place them in a napkin to keep them warm.
• Serve tortillas alongside green onions cut in half, sliced Anaheim, sliced avocado, salsa Roja and lime wedges.
• Plate the meat and broth in bowls. Top the meat with fresh chopped onions and cilantro.
• Place them in the centre of the table for your friends/family to build their own tacos, and don't forget to enjoy soaking their tacos in the consommé to make them extra rich and moist.

LAMB BARBACOA TACOS

Steps:

• Preheat the oven 350 degrees F.
• Seed the ancho chiles and boil them in water. Add them to a heavy-duty blender to blend.
• Remove the lamb from the fridge and let sit out for 15 to 20 minutes. Score the fat with a sharp knife, creating a crisscross pattern. Rub thoroughly with salt and pepper, then some of the ancho liquid and chipotle chiles. Place celery, garlic, tomatoes, carrots, thyme, oregano, bay leaves and 1 onion in a roasting pan along with the beer, stock and chile powder. Put a roasting rack on top of the vegetables and liquid and place the lamb in the roasting pan.
• Roast until the lamb starts to turn deep brown, approximately 4 hours. Cover tightly with foil and continue to roast until an instant-read thermometer inserted in the thickest part (do not touch bone) registers 180 degrees F. Let stand for 20 to 30 minutes to cool. Once cool enough to handle, remove the roast from the roasting pan and begin to shred all of the meat off to a bowl with forks and your fingers.
• Strain the liquid from the roasting pan into a blender and blend thoroughly until smooth (this is what I call lamb butter). Pour over the lamb and mix together, adding some water if it becomes too thick.
• Chop your cilantro and remaining onion and mix together in a small bowl.
• Serve the lamb on corn tortillas with homemade Salsa. Top with cilantro-onion mixture, Cotija and radish. Enjoy.
• Heat a grill for cooking at medium heat. Grill or roast the garlic, tomatillos, tomatoes and onions, turning occasionally, until charred. Let cool.
• Bring 3 cups water to a boil in a medium pot over medium heat, then add garlic, tomatillos, tomatoes, onions, chiles de arbol, anchos, guajillos, cilantro and sugar and boil together for 8 to 10 minutes. Let cool, and then drop into a blender and blend until pureed, but a little bit chunky. Season to taste.