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 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 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.
SLOW COOKER BARBACOA
This slow cooked lamb dish from Mexico is great for family meals. Our easy recipe has a touch of dark chocolate and ancho chillies for smoky heat
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 7h15m
Number Of Ingredients 11
Steps:
- Put the tomatoes, chillies, oregano, cumin and garlic in a food processor with one-third of the wine, add 1 tsp salt and blitz until smooth.
- Put the lamb in the slow cooker pot (we used a 6.5-litre model). Pour over the chilli mix, then add the rest of the wine with the chocolate, cinnamon stick and whole potatoes. Cover and cook on low for 7 hrs until the lamb is really tender and the potatoes are still firm.
- To serve, remove the bones and skin from the lamb and pull the meat apart into large chunks. Chop the potatoes into chunks and skim the fat from the cooking juices. Serve the lamb, potato and juices in bowls with the slaw on top.
Nutrition Facts : Calories 752 calories, Fat 43 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 45 grams protein, Sodium 1.6 milligram of sodium
More about "lamb barbacoa recipes"
OAXACAN LAMB BARBACOA! | FEASTING AT HOME
From feastingathome.com
5/5 (31)Total Time 4 hrs 30 minsCategory MainCalories 351 per serving
- 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!)
LAMB BARBACOA WITH MASALA ADOBO - FOOD & WINE
From foodandwine.com
5/5 (1)Category LambServings 8-12Total Time 14 hrs 55 mins
- Make the masala spice blend: Place black cardamom pods, green cardamom pods, cinnamon stick, and star anise in a large skillet. Cook over medium-low, stirring often, 1 minute. Add cumin seeds, coriander seeds, fenugreek seeds, fennel seeds, mustard seeds, and, if using, avocado leaves. Cook, stirring often, until fragrant, about 2 minutes. Transfer spices to a mortar and pestle or spice grinder, and grind until very finely ground.
- Bring a large saucepan of water to a boil over high. Add tomatoes, dried chiles, garlic, and bay leaves. Boil until chiles are softened, about 10 minutes. Drain, reserving 1/2 cup cooking liquid. Remove and discard bay leaves. Cool to room temperature, about 45 minutes. Stem and seed chiles.
- Place lamb in a large aluminum roasting pan. Rub with salt. Generously coat lamb with remaining unchilled adobo marinade. Cover and chill 8 hours or overnight.
LAMB BARBACOA RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
Servings 4Estimated Reading Time 3 minsCategory Main
BEST LAMB BARBACOA TACOS RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
Servings 3Total Time 10 hrs 30 minsCategory Lamb
SLOW COOKER LAMB BARBACOA - MUY BUENO COOKBOOK
From muybuenocookbook.com
BARBACOA WITH LAMB
From irishexaminer.com
THREE DAYS AND A PIT OVEN: HOW THE BEST BARBACOA IS MADE
From seriouseats.com
COOKING WITH BANANA LEAVES: MEXICAN-STYLE LAMB BARBACOA
From ragurye.com
AUTHENTIC BARBACOA DE BORREGO RECIPE (LAMB BARBACOA)
From mylatinatable.com
BACKYARD LAMB BARBACOA, OAXACAN STYLE - YOUTUBE
From youtube.com
LAMB BARBACOA (EASY SLOW COOKER RECIPE!) - PINCH AND SWIRL
From pinchandswirl.com
LAMB BARBACOA IN ADOBO RECIPE : SBS FOOD
From sbs.com.au
RICK BAYLESS' SLOW COOKER LAMB BARBACOA - WHITE LIGHTS ON …
From whitelightsonwednesday.com
LAMB BARBACOA RECIPE - ALLCLAD - ALL-CLAD CANADA WEB SITE
From all-clad.ca
MEXICAN-STYLE LAMB BARBACOA – GARDEN & GUN
From gardenandgun.com
THIS WHOLE HEAD, PIT COOKED BARBACOA KEEPS TEXAS TRADITIONS ALIVE
From amazingribs.com
MEXICAN BARBACOA: WHAT IS IT AND HOW IS IT MADE? - THE SPRUCE EATS
From thespruceeats.com
RECIPE: HOW TO MAKE FALL-OFF-THE-BONE LAMB BARBACOA TACOS
From mensjournal.com
RECIPE FOR ALEX STUPAK'S LAMB BARBACOA TACOS, ADAPTED FROM …
From cookswithoutborders.com
LAMB BARBACOA CARNITAS - NICKY'S KITCHEN SANCTUARY
From kitchensanctuary.com
SMOKED LAMB BARBACOA RECIPE - SERIOUS EATS
From seriouseats.com
WHAT IS BARBACOA AND HOW DO YOU MAKE IT? | ALLRECIPES
From allrecipes.com
LAMB BARBACOA | BARBACOA DE BORREGO (MEXICAN FOOD RECIPES)
From mexicoinmykitchen.com
WHAT IS BARBACOA? AND HOW TO MAKE BARBACOA | COOKING …
From foodnetwork.com
LAMB BARBACOA | AUTHENTIC MEXICAN EASY RECIPE — NIHAL SHAH
From nihalshah.com
BARBACOA LAMB TACOS - OVER THE FIRE COOKING
From overthefirecooking.com
WOOD-FIRED LAMB BARBACOA TACOS (VIDEO) - CHILES AND SMOKE
From chilesandsmoke.com
LAMB BARBACOA | WOOLWORTHS TASTE
From taste.co.za
LAMB BARBACOA - FOOD24
From food24.com
HOW TO COOK WITH MAGUEY LEAVES | FOOD & WINE
From foodandwine.com
LAMB BARBACOA | COOKING TECHNIQUES & RECIPES - GREAT CHEFS
From greatchefs.com
SHREDDED LAMB TACOS RECIPE - FOOD NEWS
From foodnewsnews.cc
EASTER LAMB RECIPE: LAMB BARBACOA TACOS BY CHEF ALEX CHEN
From foodgressing.com
EASY SLOW-COOKED LAMB BARBACOA RECIPE | BULLETPROOF
From bulletproof.com
LAMB BARBACOA — COOKS WITHOUT BORDERS
From cookswithoutborders.com
LAMB BARBACOA - CTV 2
From more.ctv.ca
LAMB BARBACOA, SMOKED LEG OF LAMB | KITA ROBERTS GIRLCARNIVORE
From girlcarnivore.com
MOST INSANE LAMB PIT BARBACOA - MEXICAN FOOD IN TEXCOCO
From youtube.com
SLOW COOKER LAMB BARBACOA - SONIMA
From sonima.com
LAMB BARBACOA | RECIPE - VERVE MAGAZINE
From vervemagazine.co.nz
LAMB BARBACOA RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
LAMB BARBACOA RECIPE : SBS FOOD
From sbs.com.au
RICK BAYLESSSLOW COOKER LAMB BARBACOA - RICK BAYLESS
From rickbayless.com
You'll also love