Lamb Adobado 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.

MEXICAN LAMB ADOBO



Mexican Lamb Adobo image

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

4 Lamb shanks (seasoned with salt and pepper)
1 tablespoon canola oil
Adobo Sauce:
12 garlic cloves
4 cups orange juice
3 dried ancho chiles (rinsed, stems and seeds removed)
2 guajillo chiles (rinsed, stems and seeds removed)
1 pasilla negro chile (rinsed, stems and seeds removed)
one 3" stick of cinnamon
2 teasspoons fresh ground pepper
2 teaspoons dried cumin powder
2 tablespoons dried oregano
2 bay leaves
1/2 teaspoon ground cloves
2 tablespoons balsamic vinegar
2 tablespoons brown sugar
1 tablespoons salt
Garnishes
Radishes and fresh cilantro
Pickled Onions
1 cup red onions (thinly sliced)
1/2 cup balsamic vinegar
1/2 cup white wine vinegar
1/2 teaspoon salt

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.

POLLO ADOBADO



Pollo Adobado image

A traditional Mexican adobo marinated baked chicken. Enjoy with rice or salad.

Provided by Francisco Noriega

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h30m

Yield 4

Number Of Ingredients 10

2 Roma tomatoes
4 guajillo chile peppers, stemmed and seeded
⅓ large onion
1 stalk celery
1 carrot, peeled
1 clove garlic
1 cup chicken stock
2 tablespoons chicken bouillon granules
2 pounds chicken breasts
3 bay leaves

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place tomatoes, 2 guajillo peppers, onion, celery, carrot, and garlic into a large pot and cover with water; bring to a boil. Reduce heat to medium and simmer until vegetables are tender, 15 to 20 minutes. Drain.
  • Blend vegetable mixture, chicken stock, remaining guajillo peppers, and chicken bouillon together in a blender or food processor until sauce is smooth.
  • Place chicken in a baking dish and pour sauce over and around chicken to cover completely. Top with bay leaves.
  • Bake in the preheated oven, stirring sauce every 20 minutes, until chicken is no longer pink at the bone and the juices run clear, about 60 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 350.3 calories, Carbohydrate 9.5 g, Cholesterol 129.3 mg, Fat 12.7 g, Fiber 1.9 g, Protein 47.6 g, SaturatedFat 3.5 g, Sodium 936.9 mg, Sugar 5.5 g

CARNE ADOBADA



Carne Adobada image

Carne Adovada is a specialty in New Mexican cuisine and usually served as a main entrée similar to a stew. Adovada/ adobada is Spanish for "marinated", which in general means to cook something in an adobo sauce-a sauce made with chiles, flavored with spices and vinegar.In certain states in Mexico, carne adobada is a very common filling for tacos.

Provided by Yvette Marquez

Categories     Appetizer     Main Course

Time 3h40m

Number Of Ingredients 14

3 dried ancho chiles (stemmed and seeded)
3 dried guajillo chiles (stemmed and seeded)
3 dried pasilla chiles (stemmed and seeded)
3 cups water
2 garlic cloves
1/2 medium onion
1 cup white vinegar
1 1/2 teaspoons coarse salt
1 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
1/4 teaspoon ground cinnamon
2 pounds pork shoulder roast (finely chopped)
2 tablespoons vegetable oil

Steps:

  • In a medium saucepan, bring the dried chiles and water to a boil over high heat. Cover, reduce the heat to low, and simmer for about 5 minutes, until the chiles have softened. Remove from the heat and cool to room temperature. Drain.
  • Blend the softened chiles, garlic, onion, vinegar, salt, cumin, pepper, oregano, and cinnamon in a blender until smooth.
  • In a large bowl or baking dish, mix together the pork and chile purée until the meat is coated. Cover with plastic wrap and refrigerate for at least 3 hours and up to overnight.
  • In a large skillet, heat the oil over high heat. Add the carne adobada and cook for 10 to 15 minutes, until the meat is cooked through. Cover, reduce the heat to low, and simmer, stirring occasionally, for 12 to 15 minutes, until all of the juices from the meat and adobo sauce have evaporated and the meat has started to brown. Serve with beans and rice, or use as a filling for tacos.

Nutrition Facts : Calories 255 kcal, Sugar 8 g, Sodium 677 mg, Fat 12 g, SaturatedFat 6 g, Carbohydrate 15 g, Fiber 6 g, Protein 20 g, Cholesterol 62 mg, ServingSize 1 serving

LAMB ADOBADO TACOS



Lamb Adobado Tacos image

Provided by Food Network

Number Of Ingredients 9

2 1/2 pounds lamb shoulder, trimmed and cut in 2 inch cubes
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 cups Adobo (recipe attached)
4 Poblano chiles
1/2 cup grated Mexican Manchego cheese, or substitute Monterey Jack
1/4 cup grated Panela cheese, or substitute ricotta or dry cottage cheese
1/4 cup grated Azejo cheese, or substitute Romano or washed and dried Feta
24 small corn tortillas (recipe attached), or use store-bought

Steps:

  • Preheat the oven to 350 degrees. Season the lamb all over with salt and pepper and place in a single layer in a roasting pan. Pour on the adobo sauce and toss to coat. Bake, uncovered, 45 minutes, then cover and bake 45 to 60 minutes longer, until the meat is soft and flaky.
  • Transfer the meat to a cutting board. Pour the pan juices into a bowl or measuring cup and skim and discard the fat. Shred the meat. The lamb and pan juices may be kept together in the refrigerator up to 5 days. Warm over moderate heat 5 to 7 minutes before assembling the tacos. When ready to make the tacos, preheat the oven to 350/.
  • Roast, peel, seed and slice the poblano chiles (see Note). Mix together the grated cheeses. Dip a corn tortilla in some water and shake off the excess. Toast one tortilla at a time in a nonstick pan over medium heat for about 1 minute on each side. Wrap in a towel to keep warm while you dip and heat the remaining tortillas.
  • Make 12 stacks of 2 tortillas each on a baking sheet. Divide the lamb evenly among the tortillas. Top with poblano strips, sprinkle evenly with the cheeses and bake 3 to 4 minutes, to melt the cheese and heat through. Serve immediately.
  • Note: Fresh chiles and bell peppers can be roasted over a gas flame or on a tray under the broiler. Keep turning so the skin is evenly charred, without burning and drying out the flesh. Transfer the charred peppers to a plastic bag, tie the top closed and let steam until cool to the touch, about 15 minutes. (If you are rushed, you can place the bag in a bowl of iced water to speed things up.) The best way to peel is just to pull off the charred skin by hand and then dip the peppers briefly in water to remove any blackened bits. Do not peel the pepper under running water since that will wash away flavorful juices. Once peeled, cut away stems, seeds and veins.

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