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
OAXACAN GRILLED FISH - MEXICO
Your fish fillets should be 1/2 pound each. Red snapper is recommended, but you can use another firm fish. Make recipe#235168 for this recipe.
Provided by Mme M
Categories Mexican
Time 20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Rub the fish fillets on both sides with the garlic; season with salt and pepper.
- Put the mayonnaise in a bowl, stir in the chipotles and their adobo sauce, the garlic, pepper, vinegar and salt.
- Rub the fish fillets with the chipotle sauce.
- Grill the fish over charcoal or fry in a saucepan with olive oil.
- Serve with pineapple salad recipe#235168.
Nutrition Facts : Calories 348.8, Fat 14.7, SaturatedFat 2.2, Cholesterol 109.2, Sodium 419.8, Carbohydrate 10.8, Fiber 0.1, Sugar 2.6, Protein 41.7
ANCHO-MARINATED WHOLE ROAST FISH, OAXACA-STYLE
Steps:
- Making 3/4 cup Essential Sweet-and-Spicy Ancho Seasoning Paste: Roast the unpeeled garlic directly on an ungreased griddle or heavy skillet over medium heat, turning occasionally, until soft (they will blacken in spots), about 15 minutes; cool and peel. While the garlic is roasting, toast the chiles on another side of the griddle or skillet: 1 or 2 at a time, open them flat and press down firmly on the hot surface with a spatula; in a few seconds, when they crackle, even send up a wisp of smoke, flip them and press down to toast the other side. In a small bowl, cover the chiles with hot water and let rehydrate 30 minutes, stirring frequently to ensure even soaking. Drain and discard the water.
- Combine the oregano, black pepper, cumin and cloves in a food processor or blender, along with the chiles, garlic and 1/2-cup of the broth. Blend to a smooth puree, scraping and stirring every few seconds. (If the mixture won't go through the blender blades, add a little more liquid.) Press through a medium-mesh strainer into a bowl. Taste and season with salt, usually about a generous 3/4 teaspoon (it should taste a little salty).
- Marinating the fish: Heat 1 tablespoon of the oil in a small (1- to 1 1/2-quart) saucepan over medium-high. When hot enough to make a drop of the puree really sizzle, add it all at once, and cook, stirring constantly, until very thick, about 5 minutes. Stir in the vinegar and sugar and cool to tepid. With sharp scissors, trim off all fins and cut out gills from both fish, then make 3 diagonal slashes on each side of the fish, penetrating to the bone. Place the fish in an oiled 13 x 9-inch baking dish, then smear all but 2 tablespoons of the chile paste (reserve the remainder) over both sides of each fish. Cover and refrigerate an hour or two (but not more than 6).
- Baking the fish: Turn on the oven to 400 degrees. With a brush, daub 1 tablespoon of the remaining oil over the fish. Bake uncovered until the flesh comes away from the bone near the top of the head, 12 to 14 minutes.
- Finishing and serving the dish: While the fish is baking, heat the remaining 1 tablespoon oil in a medium-size (8- to 9-inch) skillet over medium-high. Add the onion rings and stir-fry until browned but still crunchy, about 5 minutes. Add the reserved 2 tablespoons chile mixture and the remaining 1/2 cup of the broth to the onions. Boil quickly until reduced to a light saucy consistency. Taste and season with salt if necessary; keep warm.
- Use 2 metal spatulas to transfer the fish to a large, warm, serving platter. Add any baking dish juices to the sauce, return to a boil, then spoon over the fish. Sprinkle on the chopped cilantro and radishes. Garnish with sprigs of cilantro, and carry confidently to the table.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love