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.
BRAISED LAMB TACOS
Provided by Michael Symon : Food Network
Categories main-dish
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Toast the cumin and coriander seeds in a small skillet over medium heat, swirling the pan, until slightly darkened, about 2 minutes. Transfer to a large bowl. Add the vinegar, olive oil, garlic, red pepper flakes, cinnamon stick, brown sugar, chile powder and tomatoes; whisk to combine. Put the lamb in a large nonreactive container and add the marinade; cover and refrigerate overnight or up to 48 hours.
- Preheat the oven to 350 degrees F. Remove the lamb from the marinade and pat dry; reserve the marinade. Season the lamb with salt and pepper. Heat the canola oil in a large Dutch oven over medium-high heat. Working in batches, add the lamb and cook until browned, 3 to 4 minutes per side. Add the reserved marinade, the beer and jalapeno and bring to a simmer. Cover, transfer to the oven and braise until very tender, about 2 hours. Remove from the oven and let cool slightly. Skim off any excess fat. Remove the lamb and pull the meat off the bone, discarding the bones and fat. Strain the liquid into a smaller pot and keep warm. Shred the meat with your fingers and transfer to a bowl. Pour the warmed braising liquid over the meat and toss to coat. Divide among corn tortillas and top with cilantro. Photograph by Charles Masters
AUTHENTIC MEXICAN BIRRIA RECIPE
Learn how to make Birria in your electric multi-cooker or on the stove.
Provided by Charbel Barker
Categories Main Course
Time 2h
Number Of Ingredients 24
Steps:
- Season the meat with salt, pepper, and cumin
- Cut open the dried chiles with scissors and remove the seeds
- Fry the dried chiles with a small amount of oil in a frying pan for 2-3 minutes, moving constantly so they don't burn. Set aside
- Add the chiles from the previous step to a small pot with boiling water for about 10 minutes, or until softened.
- In the same frying pan where you fried the chiles, add 1 tablespoon of oil and cook the onions and tomatoes until they are browned. Add the garlic, peppercorns, bay leaves, cinnamon stick, and all of the remaining spices except for the ground cumin and ginger. Continue cooking for about 5 minutes, moving it around often.
- Add the chiles (including the water), the ingredients from the previous step, and the ginger, cumin, apple cider vinegar and water to a blender and blend until smooth. It will still be pretty thick, but that is fine. Strain and set aside the resulting sauce for the next step.
- Pour the sauce over the meat in a large bowl and cover. If using the oven or stovetop methods, you will want to marinate for at least 2 hours or overnight. If using the electric pressure cooker option, you can marinate it, but it isn't necessary.
- Follow the cooking instructions according to your preferred method below.
- Add the meat with the marinade to a large stockpot and cook over medium heat, covered, for about three hours, or until the meat falls off the bones and is easy to shred.
- Add the meat with the marinade to a large oven-safe dish and cover with aluminum foil and cook at 350 degrees fahrenheit for 2 hours or until the meat is easy to shred.
- Add the meat with the marinade (or just the meat and the marinade separately if you chose not to marinate it) to the pot of the electric pressure cooker.
- Follow instructions for your electric pressure cooker to bring it to high pressure and cook for 45 minutes. Release pressure naturally for 5 minutes and then use the quick pressure release option to release the rest of the pressure. Remove the lid per instructions and the meat will be tender and ready to shred.
- Remove the meat and shred it. You can then serve it over the soup made from the sauce that the meat cooked in or you can serve it with tortillas as tacos with cilantro, lime, onions, and salsa.
Nutrition Facts : ServingSize 1 People, Calories 315 kcal, Carbohydrate 21 g, Protein 24 g, Fat 15 g, SaturatedFat 6 g, Cholesterol 61 mg, Sodium 2180 mg, Fiber 8 g, Sugar 12 g
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
MEXICAN MARINADE
Discover this simple marinade with ancho chile and Mexican oregano that is a perfect pairing for almost every Mexican-style dish.
Provided by Derrick Riches
Categories Ingredient Sauce
Time 15m
Yield 12
Number Of Ingredients 12
Steps:
- Gather the ingredients.
- Combine vinegar, oil, cilantro, water, garlic, lime, salt, pepper, and spices.
Nutrition Facts : Calories 62 kcal, Carbohydrate 2 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, Sodium 336 mg, Sugar 0 g, Fat 6 g, ServingSize 2 cups (12 servings), UnsaturatedFat 0 g
MEXICAN LAMB ADOBO
Most of my recipes are fast, accessible, and light. But every once in awhile, I like to enjoy a deeply rich meaty stick-to-your-ribs caveman type of meal. The kind of meal that has you leaning back in your chair in a satisfied adobo sauce-induced stupor.
Provided by ness
Categories Main Course
Number Of Ingredients 24
Steps:
- Place a medium sauce pan on medium high heat. Add garlic and toast until browned. Add remaining adobo sauce ingredients and bring to a boil. Reduce heat to simmer for about 10 minutes, when chiles are softened. Remove bay leaves and cinnamon stick and set aside. Cool slightly and puree until smooth.
- Combine all pickled onion ingredients together and set aside until lamb is ready, about 2 hours.
- Preheat oven to 325 degrees. In a large dutch oven on medium high heat, add canola oil. Add lamb shanks and brown all over, about 10 minutes. Be patient as this is the most important step. When they are well-browned, add adobo sauce and reserved bay leaves and cinnamon. Cover and bake for 2.5 to 3 hours (depending on the size of your shanks), turning the shanks after 1 hour. The shanks are done when the meat is falling off the bone and fork tender. Skim some of the excess cooking fat from the surface of the gravy with a spoon before serving. Garnish with fresh cilantro, radishes, and pickled onions and serve with rice and/or corn tortillas.
MEXICAN TACOS AL PASTOR
Al pastor, meaning literally "shepherd style," is a traditional way to prepare pork, lamb, and goat meat that originated in northern Mexico. Historically, pigs and goats were slow-roasted whole over a mesquite fire, but over time preparation methods evolved. In Mexico city there are taquerias dedicated mostly or even exclusively to tacos al Pastor. Tacos al Pastor are made from pork meat that has been marinated in a secret recipe and then cooked in a rotisserie with pineapple on top. Similar to the roast lamb from Greek delis, taquerias stack the marinated pork al pastor into a large cylindrical heap and cook it on a vertical spit. The tacos should be very small (almost like 2 bites size) and garnished with cilantro (coriander), chopped onion and the pineapple. Add your favorite hot sauce (if desired). I haven't tried this myself, just thought it would make a good contribution to Recipezaar. Marinating time not included in preparation time.
Provided by Molly53
Categories Mexican
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- For the marinade: Seed the chiles, and chop finely.
- Mash them together with the garlic, cloves, and cumin; add vinegar (avoid touching the chiles and vinegar with your bare hands if possible to prevent burning the skin).
- Boil the ingredients in heavy saucepan until it thickens into a heavy paste, stirring frequently to avoid burning.
- Let cool.
- Cut the pork meat in thin steaks or slices (normally the slices rest on top of each other while marinating and cooking).
- Apply the paste to the meat putting one slice on top of the other (At an authentic taqueria, this would form a unit topped with pineapple for added flavor and moisture, and placed into the rotisserie and rotated constantly).
- Cover and place in the fridge at least 6 hours (or overnight).
- If using a rotisserie, cook the meat until well done.
- If not using a rotisserie, drain the marinade and cut the pork in small pieces.
- Put in a frying pan with a little oil and cook the meat with small pieces of pineapple making sure the pork is well-cooked, using care not to burn.
- While the meat is cooking, heat the tortillas.
- Finely chop the onion and cilantro together.
- Cut the limes in quarters.
- Serve the cooked meat wrapped in the hot tortillas, and garnished with the chopped cilantro, onion, pineapple, and the lime quarters.
BIRRIA TACOS
How to Make Birria ( and Birria Tacos)- a traditional Mexican Stew, that can be made in an Instant Pot, Dutch Oven (Baked or Stovetop), or in a slow cooker. Serve in a bowl as a hearty stew, or use inside Birria tacos. Great for meal prep and freezes well. This recipe has been simplified and updated- but see notes for the link to the original recipe.
Provided by Sylvia Fountaine | Feasting at Home
Categories Stew
Time 1h30m
Yield 8
Number Of Ingredients 19
Steps:
- with salt and pepper and set aside.
- Heat oil in Instant pot on SAUTE setting, (or large Dutch oven over medium heat) and add onion and garlic, stirring and sauteing until fragrant, tender and golden. Add all the spices, saute 2 minutes, add the bay leaves & tomatoes and their juices and the beef stock. Stir and scrape up any browned bits.
- Add the salted meat and stir.
- in a dry large skillet over medium-low heat until softened, releasing their oils, about 2 minutes. Nestle into the stew. Add optional orange zest.
- INSTANT POT: Set instant pot to 45 minutes on high pressure. Let it naturally release.
- Dutch Oven: If using a dutch oven, add one more cups of water, cover tightly, and simmer gently on the stovetop, on low heat (or bake in a 350F oven). Check every 45 minutes, adding more water to keep water level just slightly over the meat for roughly 2 - 2 1/2 hours, until meat is tender and falling part.
- You could also place this in a slow cooker on low for 8 hours.
- Once the meat is tender, fish out the chilies, and blend with a cup of the warm broth in a blender until pureed. Return to the pot, stirring it in. Shred the meat with two forks.
- Taste and season, adding a splash of vinegar and honey to taste, and adjust salt and pepper to taste. For more heat blend in chipotle or add more adobo from the can.
- Dip tortillas into the rich broth, lightly coating each side and place in a greased skillet, over medium heat, top with cheese, birria stew meat, and any fixings. Fold the over ( like a quesadilla) and pan-sear each side until crispy. Keep warm in the oven until serving.
- (feel free to thin this out with a little more broth if you prefer) Serve in a bowl, topped with cilantro, radish, cucumber, chopped onion or pickled onion, cotija cheese or sour cream and lime. (Fresh chopped things add good texture.)
Nutrition Facts : ServingSize using beef, and no toppings, Calories 392 calories, Sugar 9.3 g, Sodium 1764.7 mg, Fat 12.7 g, SaturatedFat 4.5 g, TransFat 0.5 g, Carbohydrate 19.7 g, Fiber 5.7 g, Protein 52.9 g, Cholesterol 151.3 mg
BIRRIA - AUTHENTIC MEXICAN RECIPE
Provided by Laura Muller
Number Of Ingredients 19
Steps:
- Spread oil around 6 tomatoes, 1/4 of an onion, and 8 garlic cloves. There are 2 ways to cook these vegetables. Set the air fryer at 400f and place the veggies and garlic inside, let them fry for 5 minutes. Half the way remember to shake the Air Fryer basket. The second way is to Cook them on a griddle. It will take you about 20 minutes and remember to flip them over so they cook evenly.
- Take the chiles and get rid o the branches and seeds.
- Now place the chiles on a griddle at medium heat. This will help us to give more flavor to the chiles. Keep flipping them over and as soon as they start to smell is time to move them to a pot with some hot water. They do not take longer than 10 seconds on the hot grill. It's very importante they do not burn or the sauce will turn out bitter.
- Leave the chiles soaking in water for about 10 minutes. Make sure that they are really submerged. You can keep them down with the help of a plate. You do not need to cook the chiles just to rehydrate them
- In the blender add 1 cup of water, half a cup of vinegar, and add all of the other ingredients, chiles, roasted tomatoes, spices, garlic, onion, 1 tablespoon of salt and all the spices. Blend until pulverize.
- Now rinse the meat and place it inside the Instant Pot.
- Bath the meat with the salsa we made in the blender and let it cook in the instant pot at the Meat and Bean option.
- Once the carne or meat is cooked separate it from the broth.
- Let the meat cold down a little bit and shred with the help of a knife and fork
- Pass the broth through a sieve and just keep the broth.
- Now place the broth inside a pot and add 8 cups of water, 1 tablespoon of salt, and one of oregano. Stir and let it boil for about 15 minutes.
- Serve the meat and add the broth, sprinkle with some chopped onion, cilantro, and lime on top.
- This amigos is an authentic Mexican birria!! what are you making with this birria? quesadillas? tacos? I will love to see what you make with this recipe
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- Cut goat into bite size pieces. Add juice from the orange and garlic cloves. Stir to combine and marinate overnight.
- Heat oil. Add goat and cook for about 5-8 minutes on high heat until slightly browned, just so that a few of the pieces have some carmelization on it. Remove from pot.
- Add onions and tomatoes. Saute for 1-2 minutes until softened. Add chipotles and give it a stir. Add bay leaf, cloves, 2 cups of water, salt and black pepper. Add 1 tablespoon of the adobo sauce from the can. Stir and bring to a boil. Reduce to a simmer, cover and cook for 1 hour.
11 TYPES OF AUTHENTIC MEXICAN TACOS - 2022 - MASTERCLASS
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- Tacos de barbacoa: To make these tacos found all over Mexico, meat—typically lamb but sometimes beef or goat—is wrapped in banana or agave leaves and slow-cooked over an open flame or in an underground oven lined with hot coals.
- Tacos de birria: This goat-based soup hails from the state of Jalisco, though surrounding states like Michoacán, parts of Durango, and Zacatecas also make versions, including one with beef.
- Tacos de cabeza: Cabeza means “head” in Spanish, which is an apropos name for these tacos: They’re made with the meat from the head of a cow and typically served braised or steamed to enhance the meat’s tenderness (cabeza tacos can be quite supple and rich, thanks to the high fat content in the head).
- Tacos de carne asada: The state of Sonora in northern Mexico is cattle-raising country, and carne asada tacos (grilled meat) have roots there. The meat—most often the ranchera, or flap steak, from beef short loin—is marinated and grilled over charcoal, then chopped and cooked further on a flattop before it’s served in a flour tortilla.
- Tacos de carnitas: Michoacán lays claim to carnitas, or little meats, usually made from pork shoulder slowly simmered in its own fat, confit-style, until the meat is tender enough to pull apart into little shards.
- Tacos de chapulín: Chapulines—a.k.a. grasshoppers—are a common snack in Oaxaca and other southern regions of Mexico, where they’re eaten on their own or as a taco filling.
- Tinga tacos: In the city of Puebla, the popular tinga de pollo taco, or stew taco, is often made from chicken braised in a mild chipotle-tomato sauce seasoned with garlic and a bit of piloncillo, or raw cane sugar.
- Tacos de canasta/al vapor/sudados: Common in Mexico City, tacos de canasta or al vapor refer not to a specific filling but rather to the vessel the tacos sit in after having been steamed.
- Tacos de pescado: Along Mexico’s Pacific Coast, seafood is a natural choice for taco fillings. The Baja area is famed for its fried fish and/or shrimp tacos, often served with shredded cabbage, pico de gallo, and sour cream.
- Tacos de cochinita pibil: Cochinita pibil—suckling pig marinated in citrus juice, garlic, and orange-hued achiote paste, then wrapped in banana leaves and roasted in an underground pit—is a regional delicacy in the Yucatán Peninsula.
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- Bring to the boil, then turn off the heat and transfer to a slow cooker. Cook on low for 8-9 hours or high for 6 hours (see tip below for cooking in the oven).
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- Place a steamer or metal cooking rack (I use the metal steamer from my pressure cooker) over the vegetables, this will support the meat.
AUTHENTIC MEXICAN BARBACOA RECIPE - LAS RECETAS …
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- Toast these ingredients well, taking care that the chilies do not burn. They toast fast so remove them before the onion and garlic.
- Put all the toasted ingredients in the blender together with 1 tsp of oregano 1/2 tsp of cumin, 1 tbsp of salt and 3 bay leaves. Add 1 cup of water and blend everything very well.
- With the sauce you created marinate the meat for one night in the refrigerator. If you don't have time, don't worry, I prepared it without marinating and it is delicious, so if you marinate it, it will be gourmet (almost like barbacoa de hoyo)
- Put the meat in the Instant pot together with the marinade and activate the Meat / Stew button in your Instant Pot and let it cook.
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- Mezcal-Marinated Fajitas. The mezcal and fish sauce in these fajitas make for a surprisingly good combination. You’ll get a smoky, earthy flavor from the mezcal, while the fish sauce adds a little funk and saltiness.
- Churros with Bittersweet Chocolate Sauce. The shape of pastry tip you use for this churros recipe is very important. If the tip isn’t closed, or rounded off, the churros may break as you’re frying them (we used size 845 tips).
- BA's Best Guacamole. This easy guacamole recipe is best made in a Mexican mortar and pestle called a molcajete, but a bowl and a fork works fine. Just don’t rush to get it on the table.
- The Tostada That Wants to Be a Memela. Since finding fresh masa in the U.S. is hit or miss, we call for fresh corn tortillas, which technically makes this a tostada.
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- Fried Whole Fish with Tomatillo Sauce. Cutting those slits in the fish is key. They help the fish cook more quickly and make it easier to tell when it's done.
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THE 25 BEST MEXICAN FOODS - AMIGOFOODS
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- Quesadillas. Quesadillas are among the foods that have gone global. Queso is the Spanish word for cheese. Therefore, when translated, quesadilla means cheese tortilla.
- Tacos. This wouldn’t be a best Mexican foods list without tacos. Tacos have also become global foods, and it’s not hard to see why. This food drips with deliciousness, and most people can agree that the moment you have your first taco, you never look back.
- Chilaquiles. Another Mexican favorite you don’t want to leave the country without trying is Chilaquiles. This food is perfect for breakfast. In Mexico, fried tortilla chips are accompanied by salsa roja (red salsa) or salsa verde (green salsa), onion, cream and cheese.
- Tamales. Tamales are a staple food in Mexico. They’re also among the foods that have made it global. Interestingly, tamales have a corn base, but they’re so different from quesadillas and tacos.
- Dorilocos. Dorilocos are an iconic Mexican snack. Most people who’ve visited the country say it’s a must-try. So, what are dorilocos? These are Doritos that have been cut open and filled with other types of chips, hot sauce, Cheetos, peanuts, cream, veggies, lettuce, corn, and anything else the person preparing the snack believes will add even more flavor.
- Machetes. If you’re starving and you’re looking for a filling meal that won’t leave a dent in your wallet while in Mexico, machetes are an excellent choice.
- Tlayudas. Tlayudas are commonly known as Mexican pizza because they’re mostly served flat and topped up with different ingredients like a pizza. However, there’s also the option of wrapping the ingredients as you would a taco.
- Elotes. In Mexico, corn in its pure form is referred to as maiz, but when it’s cooked, they call it elote. Sometimes they serve it with chili, mayonnaise, and cheese.
- Gorditas. Another pocket-friendly you must-try during your stay in Mexico is gorditas. They are pocket shaped patties that are made with the same ingredients used to make tacos and sopes but come with different fillings.
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