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 BIRRIA RECIPE (GOAT OR BEEF STEW)
This birria recipe is an iconic meat stew from the Mexican state of Jalisco of lamb, goat or beef cooked low and slow in a seasoned chili sauce.
Provided by Mike Hultquist
Categories Main Course
Number Of Ingredients 17
Steps:
- Heat a large pan to medium heat and add the dried peppers. Dry toast them in the hot pan 1-2 minutes per side, until the skins darken.
- Remove from heat and add the toasted peppers to a large bowl. Cover with hot water and steep 20 minutes, or until softened.
- While the peppers are rehydrating, heat the olive oil in the same pan to medium heat.
- Add the onion and tomatoes and cook for 5 minutes to soften.
- Add the garlic and cook another 1 minute, stirring.
- Add the cooked onion, tomatoes and garlic to a food processor.
- Remove the softened chilies and add to the food processor, but reserve the soaking liquid.
- Add the seasonings to the food processor along with the vinegar and 1 cup beef stock. Process until smooth. It should be fairly thick. You can strain if you'd like for a smoother sauce. See the RECIPE NOTES below.
- Cut the lamb (or beef) into large chunks and add to a large bowl.
- Pour the birria sauce over them and rub it into the meat. Cover and marinate the meat in the refrigerator for 2 hours minimum. Overnight is better.
- When you're ready to cook, add the meat with all of the marinade, the chopped roasted tomatoes and remaining 3 cups beef broth to a large pot. Cover and cook at medium heat for 3 hours, or until the meat is fork tender and easy to shred. Add more beef stock or some of the reserved soaking liquid if needed for a soupier birria.
- Serve the braised birria into bowls as a soup, or shred the meat and serve it up onto tortillas as birria tacos, with the reserved liquid consome from the pot as a side soup/broth.
Nutrition Facts : Calories 314 kcal, Carbohydrate 13 g, Protein 38 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 107 mg, Sodium 1607 mg, Fiber 4 g, Sugar 6 g, UnsaturatedFat 6 g, ServingSize 1 serving
ANCHO CHILI POWDER
Steps:
- This homemade chili powder will add a smoky depth to chili and as a dry rub for steaks. Toast the ancho chile pieces over low heat in a dry skillet until fragrant, shaking the pan so they don't scorch. Put the chiles in a mini food processor and pulse to a powder. Add the remaining ingredients and buzz again to combine.
SPICY LAMB AND CHORIZO CHILI
Categories Bean Beef Lamb Pepper Pork Sauté Super Bowl Sausage Hot Pepper Fall Winter Tailgating Bon Appétit
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Combine first 3 ingredients in heavy medium saucepan. Cover and simmer over medium heat until chilies soften, about 12 minutes. Puree chili mixture in batches in blender.
- Stir chorizo in heavy large pot over medium-high heat until drippings come to simmer, breaking up meat with spoon. Transfer to fine strainer set over bowl. Let chorizo drain 10 minutes.
- Return 1/4 cup chorizo drippings to same pot and heat over medium-high heat (discard remaining drippings). Add onions, garlic, oregano and cumin. Sauté until onions begin to soften, about 5 minutes. Sprinkle lamb with salt and pepper; add to pot. Sauté until lamb is no longer pink outside, about 10 minutes. Add chili puree and drained chorizo. Bring chili to boil, stirring occasionally. Reduce heat to medium-low, cover and simmer 1 hour. Add hominy. Simmer uncovered until lamb is tender and liquid thickens, stirring occasionally, about 15 minutes. Season with salt and pepper. (Can be made 3 days ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm before serving.)
- *Sold at Latin American markets and some supermarkets.
LAMB AND BLACK BEAN CHILI WITH CUMIN CREMA, RED ONION RELISH, AVOCADO RELISH AND NATIVE AMERICAN FRY BREAD
Steps:
- Heat the oil in a medium saucepan over high heat. Add the lamb, in batches, season with salt and pepper, and cook until seared and browned on all sides. Remove the lamb to a plate with a slotted spoon.
- Add the onion to the pan and cook until soft. Add the garlic and cook for 1 minute. Add the tomatoes, chipotle, and spices. Return the lamb to the pan, add the stock and beer; cover and cook at a simmer for over medium heat, about 1 hour, or until the lamb is tender and the mixture has thickened. After 30 minutes, check seasoning and add honey. During the last 15 minutes, add the cinnamon and cooked beans. Season with salt and pepper, to taste. Sprinkle with chopped cilantro. Ladle into bowls and top with a large dollop of Cumin Crema, Avocado Relish, and Red Onion Relish. Serve with fry bread on the side.
- Whisk together ingredients in a bowl. Season with salt and pepper, to taste. Cover and refrigerate for at least 1 hour before serving.
- Heat oil in a large saute pan over high heat. Add the onions, garlic, and chile to the pan and cook until soft. Add the lime juice and season with salt and pepper. Remove from the heat and stir in the cilantro.
- In a large bowl, combine avocado, red onion, cilantro, chiles, lime juice, and salt and pepper. Fold until incorporated.
- Combine flour, baking powder, milk powder, and salt in a large bowl. Cut the shortening in until the mixture is crumbly. Add the water and mix until the dough comes together. Place on a lightly floured surface and knead lightly until smooth. Cover with a dishcloth and let sit at room temperature for 1 hour.
- Heat the oil in a large high-sided saute pan until it reaches 350 degrees F.
- Divide the dough into 8 pieces and roll each piece out into a 4-inch circle. Fry the bread in the hot oil until golden brown on both sides. Remove to a sheet pan lined with paper towels and season with salt.
ANCHO CHILE-MEXICAN CHOCOLATE COOKIES
Steps:
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, chile powder, baking soda and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until light and creamy, about 1 minute. Add the brown and granulated sugar and beat until slightly fluffy, about 2 minutes, scraping down the sides of the bowl with a rubber spatula as needed. Add the egg and vanilla and beat until well combined.
- Reduce the mixer speed to medium-low, add half the flour mixture, and beat until just combined, then add the remaining flour mixture and beat until the mixture just comes together, 1 to 2 minutes, being careful not to overmix. Add the chocolate chunks and pepitas and beat on low until just combined.
- Use a 2-ounce ice cream scoop or a 1/4 cup measuring cup to scoop the cookie dough onto the prepared baking sheets, making about 14 cookies total and leaving at least 2 inches between each cookie.
- Bake until the edges of the cookies are crisp but the centers are still tender, about 15 minutes, rotating the baking sheets top to bottom and front to back halfway through the baking time. Remove from the oven, set the baking sheets on wire racks, and let the cookies cool completely on the pans. They should keep up to 5 days in an airtight container.
SPICY LAMB CHILI
This chili really isn't that spicy, but it is good. We really like lamb and I was looking for some different ways to prepare it. Found this recipe on www.americanlamb.com and have adapted it to fit my allergies. Hope you enjoy it as much as we did.
Provided by LARavenscroft
Categories Lamb/Sheep
Time 25m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Coat a large, heavy-bottomed stock pot with spray oil and heat; cook onions and ground lamb over medium heat.
- When onions are soft and meat browned; drain well.
- Add garlic and season with red pepper flakes, oregano, cumin, allspice, cinnamon, chili powder, bay leaf, and salt and pepper to taste.
- Sauté for 1 to 2 minutes.
- Add tomatoes and beans; bring soup to a boil.
- Reduce heat, simmer for 15 minutes.
- Ladle into bowls and garnish with toppings.
GRILLED LEG OF LAMB WITH ANCHO CHILE MARINADE
Provided by Jeanne Kelley
Categories Lamb Marinate Low Cal Backyard BBQ Dinner Grill Chill Grill/Barbecue Party Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Combine wine, oil, garlic, 3 tablespoons oregano, ancho chile powder, lemon juice, 1 green onion, sugar, salt, and pepper in blender. Blend mixture until smooth. Transfer marinade to 13 x 9 x 2-inch glass baking dish. Add lamb and turn to coat evenly. Cover dish tightly with plastic wrap and refrigerate overnight.
- Prepare barbecue (medium heat). Grill lamb with some of marinade still clinging to surface until lamb is cooked to desired doneness, 15 to 16 minutes per side for medium-rare (130°F). Transfer lamb to carving board. Let lamb rest 15 minutes.
- Meanwhile, finely chop remaining green onion and 1 tablespoon oregano leaves; combine in small bowl.
- Thinly slice lamb across grain. Arrange lamb slices on platter. Pour over any accumulated juices. Sprinkle with onion-oregano mixture and serve.
- * Available in the spice section of many supermarkets and at Latin markets.
MEXICAN CHILI
Steps:
- Heat the oil in a large pot over medium heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Stir in the garlic and cook, stirring occasionally, until slightly golden, 2 to 3 minutes. Add the beef, breaking it up with a wooden spoon, and cook for about 5 minutes. Add the chili powder, cumin, oregano, salt, cayenne and chile paste and stir until the beef is coated with the seasonings. Add the tomatoes with their juices, beans, enchilada sauce and chocolate and stir. Reduce the heat, cover and simmer until thickened, stirring occasionally, about 30 minutes.
- Garnish the chili with your desired toppings and serve.
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