LAMB BARBACOA
Make and share this Lamb Barbacoa recipe from Food.com.
Provided by ThatSouthernBelle
Categories Lamb/Sheep
Time 8h
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Toast the chiles in a dry cast iron skillet on medium heat for a few minutes on each side and then turn off the heat and fill the skillet with water. Let the chiles soak for 20 minutes or until soft.
- Cut the lamb into three-inch cubes and rub the meat with salt.
- Drain the chiles from the soaking water and place in a blender. Add to the blender the garlic, the coffee, the water, the cinnamon, the oregano, the cumin and the agave nectar. Puree until smooth.
- Coat the lamb with the chile puree, and let it marinate in the refrigerator for four hours.
- Heat the oven to 250°F.
- In a roasting pan, coat the bottom with some of the marinade. Place the onions and carrots on top of the marinade and then top this with the lamb.
- Tightly cover the pan with foil, and then cook in the oven covered for four hours or until fork tender.
- Shred meat with forks and serve in tortillas with cilantro, onions and salsa.
Nutrition Facts : Calories 1000.7, Fat 75.4, SaturatedFat 31.8, Cholesterol 245.2, Sodium 233.5, Carbohydrate 19.8, Fiber 6.7, Sugar 1.7, Protein 60.5
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
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 SHOULDER BARBACOA
Grab a good book, because these smoky chile-lamb tacos practically cook themselves. An uninterrupted afternoon over indirect heat is just what a tough cut like lamb shoulder needs to collapse into a shreddable, succulent filling; finish by tossing poblanos and limes onto the grill for a nice char and deeper flavor.
Provided by Lauryn Tyrell
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 5h20m
Yield Serves 6 to 8
Number Of Ingredients 15
Steps:
- Place chiles in a bowl; pour enough hot water over them just to cover. Let stand until softened, 10 minutes. Reserve 3 tablespoons soaking liquid; drain. Transfer chiles to a blender with brown sugar, chipotle, lime zest and juice, oil, spices, 3/4 teaspoon each salt and pepper, garlic, onion, and reserved soaking liquid. Blend to a fine paste.
- Cut lamb into two equal-size pieces; season both with salt and pepper. Rub prepared chile paste all over both pieces, place in a resealable plastic bag, and refrigerate at least 1 hour and up to 1 day. Bring to room temperature 1 hour before grilling.
- Prepare grill for direct- and indirect-heat cooking. Place a banana leaf on top of two sheets of heavy-duty foil. Lay a piece of lamb in center of leaf, folding leaf up and over to fully cover. Repeat with remaining banana leaf and piece of lamb. Place over indirect heat, cover grill, and cook, maintaining a temperature of 325°F to 350°F, until lamb is fork-tender, 2 to 2 1/2 hours. Carefully open parcels and continue to cook, with grill still covered, until juices have reduced and lamb begins to crisp at edges, about 20 minutes more.
- Meanwhile, lightly drizzle poblanos and halved limes with oil and season with salt. Grill over direct heat, turning occasionally, until charred in places and poblanos are tender, 6 to 8 minutes. Transfer to a platter. Just before serving, grill tortillas over direct heat, uncovered, flipping once, until charred in places, about 1 minute.
- Immediately wrap in a clean kitchen towel to keep warm and pliable. Remove parcels from grill and shred lamb into large pieces. Serve with tortillas, grilled poblanos, limes, onion, salsa, radishes, and crema.
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.
More about "lamb shoulder barbacoa recipes"
EASY SLOW-COOKED LAMB BARBACOA RECIPE | BULLETPROOF
From bulletproof.com
Cuisine MexicanCategory Main DishesServings 6Total Time 6 hrs 30 mins
- Add the lamb roast or shanks into your slow cooker or, if you're cooking in the oven, place it in an ovenproof dish. Evenly distribute the spice mix over the lamb. Make sure to get it into all of the crevices as best you can.
- Slow cooker: Pour the bone broth into the slow cooker and turn the heat to high. Cook for 5-6 hours. Oven: If you’re using the oven, pour the bone broth into the ovenproof dish and place into a preheated oven. Cook for 6 hours at 110°C or 230°F.
- When fully cooked, the lamb should shred easily with two forks. Shred the lamb and remove the bones (save them to make homemade bone broth).
LAMB BARBACOA RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
Servings 4Estimated Reading Time 3 minsCategory Main
SLOW COOKER LAMB BARBACOA - AROUND MY FAMILY TABLE
From aroundmyfamilytable.com
SMOKED LAMB BARBACOA RECIPE - SERIOUSEAT.ORG
From seriouseat.org
SLOW COOKER LAMB BARBACOA - MUY BUENO COOKBOOK
From muybuenocookbook.com
IVY STARK'S LAMB BARBACOA RECIPE - MAMIVERSE
From mamiverse.com
BARBACOA LAMB CARNITAS - OLIVEMAGAZINE
From olivemagazine.com
LAMB SHOULDER BARBACOA | RECIPE | COOKING, RECIPES, COOK AT HOME
From pinterest.ca
SLOW-COOKED LAMB OR BEEF BARBACOA - RICK BAYLESS
From rickbayless.com
SMOKED LAMB BARBACOA | GRILLING - SERIOUS EATS
From seriouseats.com
TACOS CALGARY - TACOS DE BARBACOA-BARBACOA RECIPE-MEXICAN …
From holacalgary.com
BARBACOA (CHILE-RUBBED SMOKED LAMB) | SAVEUR
From saveur.com
SLOW COOKER LAMB BARBACOA WITH BANANA LEAF, AGAVE, AND HOT
From more.ctv.ca
LAMB BARBACOA — COOKS WITHOUT BORDERS
From cookswithoutborders.com
AUTHENTIC BARBACOA DE BORREGO RECIPE (LAMB BARBACOA)
From mylatinatable.com
LAMB BARBACOA NACHOS CROCK POT RECIPE - A THRIFTY DIVA
From athriftydiva.com
LAMB BARBACOA IN ADOBO - PATI JINICH
From patijinich.com
LAMB BARBACOA RECIPE - ALLCLAD - ALL-CLAD CANADA WEB SITE
From all-clad.ca
LAMB BARBACOA CARNITAS - NICKY'S KITCHEN SANCTUARY
From kitchensanctuary.com
OAXACAN AMERICAN LAMB BARBACOA | AMERICAN LAMB
From americanlamb.com
LAMB BARBACOA - LABANDERITA TV
From labanderita.tv
SMOKED LAMB BARBACOA TACOS RECIPE :: THE MEATWAVE
From meatwave.com
LAMB BARBACOA (EASY SLOW COOKER RECIPE!) - PINCH AND SWIRL
From pinchandswirl.com
COOKING WITH BANANA LEAVES: MEXICAN-STYLE LAMB BARBACOA
From ragurye.com
LAMB SHOULDER BARBACOA
From archive.jsonline.com
LAMB SHANK BARBACOA STREET TACOS - AMERICAN LAMB
From americanlamb.com
BARBACOA WITH LAMB
From irishexaminer.com
LAMB BARBACOA IN ADOBO RECIPE : SBS FOOD
From sbs.com.au
LAMB BARBACOA - DAN’S PROVISIONS
From dansprovisions.com
SLOW COOKED LAMB SHOULDER | RECIPETIN EATS
From recipetineats.com
LAMB BARBACOA RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
LAMB BARBACOA - THE HUNGARY BUDDHA
From thehungarybuddha.com
SMOKED LAMB BARBACOA RECIPE - SERIOUS EATS
From seriouseats.com
RICK BAYLESS’ SLOW COOKER LAMB BARBACOA - WHITE LIGHTS ON …
From whitelightsonwednesday.com
RICK BAYLESSSLOW COOKER LAMB BARBACOA - RICK BAYLESS
From rickbayless.com
WOOD-FIRED LAMB BARBACOA TACOS (VIDEO) - CHILES AND SMOKE
From chilesandsmoke.com
BARBACOA LAMB | TOWN & COUNTRY MARKETS
From townandcountrymarkets.com
SLOW COOKER BARBACOA STYLE LAMB TACOS - CHEZ US
From chezus.com
LAMB SHOULDER RECIPES | MARTHA STEWART
From marthastewart.com
SHREDDED LAMB TACOS RECIPE - FOOD NEWS
From foodnewsnews.cc
LAMB BARBACOA | AUTHENTIC MEXICAN EASY RECIPE — NIHAL SHAH
From nihalshah.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love