How To make Lamb Carnitas
2 c Canned lima beans,drained
2 ts Salt
1/4 c Olive oil
1 3/4 lb Cubed,lamb stew meat
1 ts Freshly ground pepper
3 Bay leaves
1 ts Ground coriander
2 ts Dried savory
1 c Milk
2 Medium onions
2 Tomatoes
1 Salt and frsh pepper to tast
Place limas in oven proof casserole,and barely cover with water.Bake at 350 deg.2 hours,adding 1 tes.salt after 1 hour.Check from time to time,and
add water if necessary if beans dry out. Meanwhile,heat one tbles.oil in large,heavy skillet over high heat on stove.Add some lamb without crowding,and brown well in batches on all sides,adding extra oil as necessary. When all the lamb is browned,transfer meat to cast iron Dutch oven or casserole,along with remaining teaspoon salt,pepper,bay leaves,coriander,savory,and 1/2 cup milk.Cover and bake 30 minutes.Remove cover.Add remaining 1/2 cup milk,and continue to cook 45 minutes more,until meat is falling apart and tender.Remove from oven.Cover,and keep warm. Meanwhile,peel onions and halve them from tip to root.Place cut surface down on work surface and sliver each from tip to root.Toss with 1 teas. oil,set aside.Halve the tomatoes crosswise.Sprinkle with salt and pepper,and drizzle with some oil.Set aside. When it's time to put dinner on the table,preheat broiler.Place onions in heat resistant dish,and place under broiler.As tops begin to color,remove from oven,toss onions and then put back into oven.Continue this process,stirring until onions are tender,about 5 minutes.Place tomato halves on top of onions,and return to broiler for about 3 minutes,until they wilt.Do not let them burn. Arrange onions and tomatoes on plate.Serve lamb in one covered casserole and lima beans in another.Scoop up some meat and onions and wrap in tortillas.Serve with sour cream and salsa along with the lima beans as a side dish.Makes 4 servings. I realize there is no oven setting given for the baking.I guess it is an over sight on the part of Michael Roberts.I will try and get same...I.E.S.
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Tacos de Birria | Kenji's Cooking Live
I’m making Tacos de birria a la plancha, as well as serving the birria broth based on a technique I had at a restaurant in Puerto Vallarta. Check out Paola Gonzales' Instagram account where she posts gorgeous photos of food from Puerto Vallarta:
The birria with the disk of crispy goat meat can be found at Birriería el Tío Toño: Berlín #108. They were one of the most delicious things I ate in Puerto Vallarta. I'd also recommend the smoked marlin burritos from any of the Tacón de Marlin locations, and aguachiles from Ocho Tostadas (multiple locations).
The birria I made is based off of the beef barbacoa recipe I wrote for Serious Eats a while back:
It's called barbacoa there because people are familiar with the barbacoa at Chipotle. However, the dish is actually more similar to birria de res. In this video I made it with lamb neck and lamb shoulder. Any fatty stewing cut of lamb, goat, or beef will work.
The tacos alla plancha is a technique you can use for any brothy, braised meat preparation, including birria, barbacoa, carne adovada ( chicken tinga ( or even chile verde (
BIRRIA TACOS | Rick Bayless Taco Manual
Birria has been having a moment for some time now, especially birria tacos with melted cheese, the ones called quesabirria. I have nothing against them, though I think they’ve started to eclipse the essentially perfect taco de birria, slightly obscuring that perfection with cheese. Those words, I know, are fighting words for some of you. So don’t get me wrong: I love melted cheese—I do! It’s just that sometimes birria wants to do a one man show—juicy-tender goat or lamb braised with red chile, browned a little, wrapped in a tortilla that’s rubbed with chile-infused fat and allowed to crisp a little on the griddle. The taco gets a splash of the braising juices, some onions and cilantro, maybe a little spicy arbol salsa. One bite of a perfectly made taco de birria and you’ve reached taco nirvana.
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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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The Juiciest Homemade Birria Quesa Tacos
I may struggle to pronounce it correctly, but this is an easy winner as one of the juiciest tacos you will ever have in your life. A simple birria de res con consomme, atop a beautiful quesataco filled with melty Oaxaca cheese. It's bliss in a taco.
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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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