Lamb Adobado Tacos Recipes

LAMB TACOS (BARBACOA STYLE)

Lamb Tacos (Barbacoa Style) image

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

Ingredients

2 dried ancho chiles
2 dried chipotle chiles
1 tablespoon paprika
2 teaspoons dried oregano
1/4 teaspoon ground cinnamon
5 cloves garlic, crushed
1/2 cup vegetable oil
3 pounds tied boneless lamb shoulder
Kosher salt and freshly cracked black pepper
6 banana leaves
2 limes, cut into wedges
10 to 12 flour tortillas, warmed
1 cup picked fresh cilantro leaves
1 cup crumbled queso fresco
1 cup shaved radishes
1 red onion, shaved paper thin
Malbec, for serving

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 RECIPE - (4.4/5)

Lamb Barbacoa with Avocado Tacos Recipe - (4.4/5) image

Provided by timbrehse

Number Of Ingredients 18

Ingredients

CHILE COLORADO SAUCE:
1 Spanish onion, quartered
3 tomatillos, husked and washed
2 tomatoes, quartered
3 garlic cloves, peeled
4 New Mexico chiles, stemmed
4 ancho chiles, stemmed
1 1/2 cups water, divided
Salt to taste
LAMB:
2 1/2 pounds lamb leg, de-boned
2 tablespoons agave nectar
TACO TOPPINGS:
16 to 24 corn tortillas
Sliced jicama
Avocados from Mexico, cubed
Fresh cilantro, chopped
Lime wedges

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.

ADOBO LIME STEAK TACOS

Adobo Lime Steak Tacos image

This refreshing steak taco is best topped with guacamole, sour cream, and salsa verde. Paired with a good Mexican beer, it will make your evening. I prefer soft tortillas, but you can use hard tacos if you like.

Provided by Diana

Categories World Cuisine Recipes Latin American Mexican

Time 1h40m

Yield 4

Number Of Ingredients 9

Ingredients

1 pound flat iron steak, or to taste
2 teaspoons adobo seasoning
2 limes, cut into wedges, divided
2 tablespoons minced garlic
1 tablespoon olive oil
1 (8 ounce) package small soft tortillas
1 onion, chopped
1 bunch cilantro, chopped
1 (7 ounce) can salsa verde

Steps:

Season the steak all over with adobo seasoning. Squeeze 1 lime half onto the steak and rub garlic all over it. Place on a dish and refrigerate, at least 30 minutes.
Preheat the oven to 350 degrees F (175 degrees C).
Heat oil in an ovenproof pan over medium-high heat. Add steak and cook until a crust forms, about 5 minutes. Flip and cook until crusty on the other side, about 5 minutes more.
Bake steak in the preheated oven until tender, about 30 minutes. Allow steak to cool, about 15 minutes. Slice against the grain.
Place tortillas on a plate and cover with a damp paper towel. Heat in the microwave until fluffy and warm, about 1 minute.
Place a portion of steak slices on a tortilla, top with sliced onion and cilantro. Squeeze remaining lime juice on top and add some salsa verde. Repeat with remaining tortillas, steak, onion, and cilantro.

Nutrition Facts : Calories 482 calories, Carbohydrate 43.9 g, Cholesterol 77.4 mg, Fat 21.2 g, Fiber 4.5 g, Protein 29.6 g, SaturatedFat 6.6 g, Sodium 606.8 mg, Sugar 5.9 g

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