LAMB BARBACOA TACOS
Provided by Food Network
Categories main-dish
Time 5h30m
Yield 6 to 8 servings
Number Of Ingredients 31
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.
LAMB TACOS (BARBACOA STYLE)
Barbacoa is a preparation of steaming and smoking meat, resulting in some very flavorful meat that stays moist during the cooking process until it is fork-tender and falling apart.
Provided by Guy Fieri
Categories main-dish
Time 8h50m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Rehydrate the anchos and chipotles in a bowl and cover with hot, boiling water. Soak the chiles until they are soft, about 20 minutes.
- Add the chiles, paprika, oregano, cinnamon and garlic to a food processor. Pour in the oil and process until smooth. If the puree is too thick, add a tablespoon or 2 of the chile soaking liquid to thin to desired consistency.
- Place the lamb in a roasting dish and sprinkle all over with salt and pepper. Pour the puree on top, cover and marinate in the fridge for 3 to 4 hours.
- Preheat the oven to 275 degrees F. Thaw the banana leaves (if frozen) by running them under warm water. Line a turkey roaster or braising dish with the banana leaves, slightly overlapping them on one another.
- Remove the lamb from the marinade and place on the banana leaves. Wrap up the lamb with the banana leaves, tucking in the edges so it is completely covered. Add 1 1/2 cups water to the baking dish, then cover the entire pan with aluminum foil.
- Bake until the meat is tender and falling apart, 4 hours. Remove the foil and open the banana leaves. Shred the lamb with a fork and season with salt and lime juice. Serve with the warm flour tortillas, cilantro leaves, queso fresco, radishes and onions and pair with the Malbec.
LAMB BARBACOA WITH AVOCADO TACOS
This barbacoa tastes incredible served on warm corn tortillas with Avocados from Mexico. For an added kick I used some of the reserved spicy Chile Colorado Sauce to drizzle over the meat. Some other tasty toppings include chopped onions, chopped cilantro, a squirt of tangy lime juice, and for an added crunch some jicama slices.
Provided by Yvette Marquez
Categories Main Course
Time 3h55m
Number Of Ingredients 16
Steps:
- Preheat the broiler.
- Put the onions, tomatillos, tomatoes, and garlic on a baking sheet. Put the baking sheet under the broiler and cook without turning until vegetables start to get charred about 7 minutes. Remove, set aside, and let cool to room temperature.
- In a large dry skillet over medium-low heat, toast the chile peppers, turning them over, for about 1 minute. Transfer them to a saucepan with enough water to cover chiles and boil for about 15 minutes until they are soft. Drain the chiles and discard water.
- Combine the vegetables and chiles in a blender with ¾ cup of water per blender (you'll have to work in two batches) and puree until the mixture is smooth. Season with salt.
- Leftover sauce can be stored in refrigerator for up to a week.
- Preheat oven to 350 degrees F.
- Line a roasting pan with foil.
- Rub agave nectar on the meat and generously season the lamb with salt. Pour the 2 cups Chile Colorado Sauce over the meat and rub it on all sides. Put the meat (fat side up) in the roasting pan. Roasting the meat fat side up allows the fat to drip down over the roast as it melts, thereby keeping the exterior nice and moist.
- Seal the pan with two layers of foil creating a tight seal, and cook in the oven for 3 hours until meat is very tender.
- Take the pan from the oven and let the meat rest for about 30 minutes.
- When it's cool enough to handle, coarsely shred the meat with your fingers or forks, discarding any fat.
- Set out all the toppings in separate bowls and serve with the shredded meat. Warm up leftover sauce for a salsa topping and let everyone prepare their own tacos.
Nutrition Facts : Calories 163 kcal, Sugar 7 g, Sodium 51 mg, Fat 3 g, SaturatedFat 1 g, Carbohydrate 23 g, Fiber 5 g, Protein 12 g, Cholesterol 29 mg, ServingSize 1 serving
LAMB BARBACOA WITH AVOCADO TACOS RECIPE - (4.4/5)
Provided by timbrehse
Number Of Ingredients 18
Steps:
- CHILE COLORADO SAUCE: Preheat the broiler. Char onions, tomatillos, tomatoes, and garlic on a baking sheet for about 7 minutes. Remove, set aside, and let cool to room temperature. In a large dry skillet over medium-low heat, toast the chile peppers, turning them over, for about 1 minute. Transfer them to a saucepan with enough water to cover chiles and boil for about 15 minutes until they are soft. Drain the chiles and discard water. Combine the vegetables and chiles in a blender with 3/4 cup of water per blender (you'll have to work in two batches) and purée until the mixture is smooth. Season with salt. Leftover sauce can be stored in refrigerator for up to a week. LAMB: Preheat oven to 350°F. Line a roasting pan with foil. Rub agave nectar on the meat and generously season the lamb with salt. Pour the 2 cups Chile Colorado Sauce over the meat and rub it on all sides. Put the meat (fat side up) in the roasting pan. Roasting the meat fat side up allows the fat to drip down over the roast as it melts, thereby keeping the exterior nice and moist. Seal the pan with two layers of foil creating a tight seal, and cook in the oven for 3 hours until meat is very tender. Take the pan from the oven and let the meat rest for about 30 minutes. When it's cool enough to handle, coarsely shred the meat with your fingers or forks, discarding any fat. Set out all the toppings in separate bowls and serve with the shredded meat. Warm up leftover sauce for a salsa topping and let everyone prepare their own tacos.
LAMB BARBACOA TACOS
Native Tongues' Tacos El Carbon are a marvel stuffed with tender, stewed barbacoa served with an array of delicious charcoal grilled garnishes tucked into a mouth-watering soft corn tortilla.
Provided by Food Network Canada
Categories lamb
Time 10h30m
Yield 3 bowl
Number Of Ingredients 23
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.
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