Best Lamb Barbacoa With Avocado Tacos Recipes

LAMB BARBACOA WITH AVOCADO TACOS

Steps:

• Preheat the broiler.
• Put the onions, tomatillos, tomatoes, and garlic on a baking sheet. Put the baking sheet under the broiler and cook without turning until vegetables start to get charred about 7 minutes. Remove, set aside, and let cool to room temperature.
• In a large dry skillet over medium-low heat, toast the chile peppers, turning them over, for about 1 minute. Transfer them to a saucepan with enough water to cover chiles and boil for about 15 minutes until they are soft. Drain the chiles and discard water.
• Combine the vegetables and chiles in a blender with ¾ cup of water per blender (you'll have to work in two batches) and puree until the mixture is smooth. Season with salt.
• Leftover sauce can be stored in refrigerator for up to a week.
• Preheat oven to 350 degrees F.
• Line a roasting pan with foil.
• Rub agave nectar on the meat and generously season the lamb with salt. Pour the 2 cups Chile Colorado Sauce over the meat and rub it on all sides. Put the meat (fat side up) in the roasting pan. Roasting the meat fat side up allows the fat to drip down over the roast as it melts, thereby keeping the exterior nice and moist.
• Seal the pan with two layers of foil creating a tight seal, and cook in the oven for 3 hours until meat is very tender.
• Take the pan from the oven and let the meat rest for about 30 minutes.
• When it's cool enough to handle, coarsely shred the meat with your fingers or forks, discarding any fat.
• Set out all the toppings in separate bowls and serve with the shredded meat. Warm up leftover sauce for a salsa topping and let everyone prepare their own tacos.

LAMB TACOS (BARBACOA STYLE)

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.