Perfect Homemade Barbacoa Tacos (2 Ways)
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We're making the meats, we're makin the tacos, and last but not least we've got a beautiful torta as well. This homemade style comes without digging any holes in your backyard. We've got the meatiest, juiciest barbacoa you can make, all while staying the comforts of your own kitchen.
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The Barbacoa Queen of Los Angeles | Street Food Icons
Petra Zavaleta is the chef behind Barbakush, a street food operation that serves traditional lamb barbacoa in Los Angeles, by way of Puebla, Mexico. Petra, her husband, and her sons work together to create their lamb barbacoa, which is a true labor of love. They break down an entire lamb and build a traditional underground barbecue oven in their backyard. They serve their barbacoa on hand-made tortillas, and use every part of the lamb to create more dishes like consommé and lamb menudo. Petra, who learned this ancient method of butchering and barbecuing from her childhood in Puebla, is driven to succeed by doing things her own way. The goal of Barbakush is to bring this Poblano method of cooking to new horizons in LA.
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Lamb Neck Taco Induced Visions | Matty Matheson | Just A Dash | Ep. 10
WHO DOESN’T LOVE TO COOK LAMB NECK AND MAKE FLOUR TORTILLAS!???!? ITS THE EVERY OTHER WEDNESDAY AND THIS EPISODE OF JUST A DASH IS SO INSIGHTFUL INTO THE WORLD OF NECKS! THESE TACOS ARE SO FUCKING FIRE AND I KNOW MY TORTILLAS LOOK LIKE SHIT CAUSE IM JUST SOME DUMMY WHO MADE THESE FOR THE FIRST TIME TOO OK?!? HAHAHAH I LOVE ALL YALL SO MUCH!!!!! JUST A DASH FOREVER!!!!!!! ENJOY YOUR LIFE AND COOK FOR PEOPLE YOU LOVE!!!!
Lamb Neck Tacos
For the lamb neck agrodolce
1 tbsp canola oil
1 lamb neck
3 cups beef stock
1 white onion, thinly sliced
1 cubanelle pepper, thinly sliced
1 jalapeno, thinly sliced
1 long green pepper, thinly sliced
1 cup sugar
1 cup red wine vinegar
Flour Tortillas
2 cups flour
1 tbsp baking powder
1/4 tsp salt
1/4 cup lard
1/2 hot water
For the crema
1/2 cup creme fraiche
1/2 cup sour cream
1/2 cup chopped cilantro
1 stalk finely diced celery
zest and juice of 1 lime
Directions
1. Heat oil in a dutch oven. Sear lamb neck until golden brown on all sides, about 10
minutes. Pour beef stock into the pot and bring up to a boil. Reduce heat to a
simmer. Cover and cook until lamb is cooked through and tender enough to fall off
the bone, about 3 hours.
10. Remove lamb neck from pot and set aside. Increase heat to medium-high. Place
onion, peppers, sugar and vinegar in the pot with residual stock. Cook until
vegetables are tender and sauce has thickened, about 20 minutes, stirring every few
minutes.
11. Shred the lamb meat and stir into the agrodolce sauce.
12. To make the tortillas, mix the flour, salt and baking powder in a bowl. Using your
fingers, work lard into the flour mixture until mixture is even and crumbly. Pour hot
water and mix until a soft dough forms. Knead dough into a ball and divide into 10
equal portions. Roll portions into small balls. Cover with a dish towel and let rest for
20 minutes.
13. Meanwhile, make the crema by mixing the ingredients in a bowl
14. To roll out the tortilla, cut open the side edges of a large zip lock bag. Place one ball
of dough in the centre. Close the bag and roll into a thin sheet. Repeat with
remaining dough
15. Heat a pan over medium. Place one tortilla in pan and cook until slightly brown, but
still soft, about 30 seconds on each side. Store in a towel until ready to serve.
Repeat with remaining tortillas
16. Place lamb agrodolce in a tortilla and top with a dollop of crema.
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Applestone Meat Company shops are open 24/7 and sell fresh cut meat from vending machines. All of the meat is sourced from whole animals raised without added hormones or antibiotics by farmers who are committed to their well-being. Find Applestone stores in Stone Ridge and Hudson, New York. More info here:
Delicious slow cooked Lamb Bhuna | Possibly my favourite lamb curry!
Slow-Cooked Lamb Bhuna - a hot curry, made by frying spices gently, before adding the meat, tomatoes and stock and then letting it simmer away in the oven until tender. It's served in a lusciously thick sauce that clings to the meat.
If you or someone in your family isn't keen on the heat you can leave out the dried and fresh chillies for a milder dish that's still super rich and tasty.
Free printable recipe is available on our site:
Ingredients:
2 tbsp ghee or oil
1 tsp cumin seeds
1 cinnamon stick
4 cardamom pods
1 large or 2 medium onions peeled and chopped into thick chunks
3 cloves garlic minced
2 tsp minced ginger
6 green birds eye chillies 2 finely chopped, 4 left whole
2 bay leaves
1 tsp chilli flakes
2 tsp ground coriander
1 tsp ground cumin
1 tsp turmeric
1 pinch of ground cloves
½ tsp salt
½ tsp black pepper
1 kg (2.2 lbs) lamb chopped into 1-inch chunks (use shoulder, leg or neck)
1 red bell pepper chopped into large chunks
6 medium tomatoes roughly chopped
3 tbsp tomato puree
360 ml (1 ½ cups) lamb or chicken stock
To serve:
Boiled or pilau rice
Chopped coriander cilantro
Chapati
Raita
Instructions:
1. Preheat the oven to 170C/325F
2. Heat the ghee over a medium heat in a large oven-proof pan.
3. Add the cumin seeds, cinnamon and cardamom. Fry for 2-3 minutes, until the spices release their fragrance.
4. Add the chopped onion, garlic and ginger and fry, stirring often, for 5 minutes, until the onion is softened and lightly browned.
5. Add the green chillies, bay leaves, chilli flakes, ground coriander, ground cumin, turmeric, cloves, salt and pepper.
6. Stir and cook for 2-3 minutes.
7. Add the lamb and stir to coat in the spices. Cook for 5-7 minutes, until sealed.
8. Add in the chopped red pepper, chopped tomatoes, tomato puree and stock.
Stir together and bring to the boil.
9. Cover the pan and place in the oven for 1 hour 15 minutes to 1 hour 30 minutes - until the lamb is tender and the sauce has thickened. Check on it a couple of times in the last 30 minutes or so so ensure the liquid isn't running dry. Top up with a splash of boiling water if it is.
10. Remove from the oven and serve topped with fresh coriander.
11. I like to serve mine with boiled or pilau rice, chapati and raitha.
Notes:
Can I make it ahead?
Yes, you can make the curry, then cool, cover and refrigerate.Reheat in a pan over a medium heat, stirring occasionally until piping hot throughout.Or reheat in the oven (170C/325F) with the lid on, for around 30 minutes, until piping hot throughout.You may need to add a splash of water or stock to loosen up the curry when reheating.
Can I freeze it?
Yes, make the curry, then cool, cover and freeze. Defrost overnight in the refrigerator and reheat as per the make-ahead instructions above.
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Most INSANE LAMB PIT BARBACOA - Mexican Food in Texcoco + AZTEC Pyramids, Mexico!
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From Oaxaca, we flew to Mexico City, and to begin our Mexico City food tour!
We landed at Benito Juárez International Airport and I had arranged for a driver to meet us at the airport to take us first to eat barbacoa - one of the ultimate of all Mexican meat dishes, and then on to go to the Aztec Pyramids of Teotihuacan.
We drove straight to a small town in the mountains called Texcoco. The hills around Texcoco are known for their barbacoa, Mexican style of barbecue. Even when I was in the US, I remember seeing little hole in the wall restaurant serving “Barbacoa estilo Texcoco,” Texcoco style Mexican barbacoa - so it’s famous for this dish.
El Pica I - The restaurant I wanted to try was El Pica I, and even in this small mountain town, the restaurant was absolutely bumping - there was a meat party happening. You could smell the aroma of the lamb as we drove in. You choose a table, and you walk around and self serve your food. There are many Mexican foods to eat, but the real reason you come here is for the lamb barbacoa - the most insane lamb pit bbq! The meat is cooked in underground clay ovens, and when they open an oven it looks like they are opening a mine.
The lamb barbacoa was some of the most tender meat I’ve ever experienced. It was fatty and juicy and ultra flavorful.
Price - 800 MXN ($42.95) for 2 kg.
Teotihuacan - Stuffed full of lamb, we continued on to Teotihuacan, the ancient Aztec city, known for its giant pyramids. Unfortunately since we went on a Sunday, it was absolutely packed, so busy that we couldn’t even hike to the top of the Pyramid of the Sun because we ran out of time. But nevertheless, it was still worth visiting and it’s very impressive to see.
Entrance price - 70 MXN ($3.76)
Highlight of today for me was the insanely irresistible lamb barbacoa in Texcoco, WOW. Thank you for watching this Mexican food tour!
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Taco Tuesday: Lamb Barbacoa
No, I’m not expecting you to dig a classic Mexican backyard pit to cook lamb barbacoa for your Memorial Day taco party. (If you really want to, though, here’s my step-by-step procedure…
But I can suggest an alternate version, one where a lamb shoulder, wrapped in aromatic leaves and marinated in red chile, roasts in your slow cooker until it’s fall-apart tender. Folded into a tortilla, splashed with salsa and showered with fresh onion and cilantro, these succulent tacos offer a true taste of Mexico.
Don’t be intimidated by my call for agave leaves (pencas de maguey) here. If you’re near a Mexican grocery store, you’ll typically find them in the meat or vegetable department. (Banana leaves make a decent substitute; you can find those in Mexican and Asian markets.)
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