Mini Crispy Lamb Tacos Recipes

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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

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.

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