How to make Authentic Mexican LAMB BARBACOA | Stove Top Recipe
Hello & welcome to the Views Kitchen, Did you know that lamb has natural hormones that SUPRESSS APPETITE? Lamb keeps you fuller longer : ) YUP! GET EXTRA EXCITED TO EAT LAMB BARBACOA. Happy ???? Tuesday, amigos!!! Today we will be showing you how to prepare Lamb Barbacoa on your stovetop. Get ready! we are going to be preparing this flavorful lamb with Maguey leaves. Yup! I found them at my local Mexican market and I will show you step by step how to bring the wonderful flavors of barbacoa any day of the week. Watch out now! It's about to get steamy hehe ???? Tacos and consomé on another level, Oh, yeah!!! Please take the time to look at the list of ingredients and extra tips below, thank you for subscribing and liking our show. As always #viewsclub we love and adore you ???? Stephanie and, Cloud
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Thank you, Hidalgo, Mexico for this wonderful creation.
????❗️If you're asking yourself- What does lamb taste like? I'm scared to try the lamb. Not to worry amigos you are in the safe zone. My recommendation to you would be. Go to your local market and ask the deli friends for a taste of goat cheese. I want you to taste it fully. If you are new to those flavors you have a good chance of being instantly turned off. Well, I will say don't! Lamb barbacoa doesn't taste like the instant flavor you get from goat cheese, but you do try it, you have an after taste of the grassy aromatics the lamb digested. That's why it's important to know where your lamb cuts are coming from. It's subtle and worth it. Now the Consomé /broth is quite a treat when paired tacos style. The benefits of lamb are like having a straight-A student aiding your body with amazing vitamins and minerals, from muscle growth along with being an excellent source of B12 and Iron. still aren't sold on the dish. Wait in till you are in your 30's you might change your mind LOL
4 to 5 pounds of lamb leg (boneless) / Borrego (Costco- Australian lamb)
2 Maguey leaves or banana leaves
4 cups water (1-liter water)
6 guajillo chiles
2 ancho or pasilla chile
3 medium bay leaves
2 1/2 Tbsp salt (Himalayan)
1 tsp thyme (tomillo)
1 tsp black pepper
1 tsp ground cumin
4 garlic cloves
1/2 medium onion (white or yellow)
1/2 cup rice (long-grain)
can of garbanzo beans
Lamb 15 min soak
1 beer (Stella Artois)
1/2 cup apple cider vinegar
*Save 3 to 4 Tbsp to add to the pot
*if you prefer your lamb with a more vinegar flavor add and extra 1/4 of a cup- Total 3/4 of a cup of apple cider vinegar
Green roasted salsa
6 to 8 tomatillos
3 serranos or Jalapeños
4 garlic cloves
1/4 cup water
1 Tbsp white vinegar
Agave worms (optional)-
Tacos
Corn tortillas
Barbacoa
Chopped onion and cilantro
Salsa
????Boom! Done
Cook Time: 4 hours cook time
-anything larger than 5 pounds will require more time
-The longer the cooking time at a low-simmer mostly temperature will give you a fall apart shred shredded on its own barbacoa.
-The longer the better, in this case,
*if you have access to lamb with bone-in, go for it amigos. Bring the flavor!!!
*if you are using table salt start with 2 Tbsp
*if you don’t like beer you can use apple beer or O’doul’s (helps tenderize the lamb and enhance flavors)
*AGAVE WORMS!!!! If you can get your hands on some, they are worth it as it brings this dish together
*if you enjoy consommé / broth adds an extra two cups of water to the pot
*make sure that your lamb is completely defrosted or fresh amigos. Huge difference in texture and the final product
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Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission. Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases. The decision is yours, and whether or not you decide to buy something is completely up to you???? This is not a sponsored video.
Lamb Barbacoa
You don't need a pit in the ground to make barbacoa. Here, Rick shows you how to make delicious, pull-apart lamb barbacoa using your slow cooker and a red chile braise.
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Green Enchilada Sauce - Fresh Tomatillos and Anaheim Peppers - PoorMansGourmet
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This Green Enchilada Sauce is made up of fresh ingredients that give it a very authentic and earthy flavor you're going to love. Anaheim Peppers give it nice warmth for your pallet and you can kick it up by adding Jalapenos. But if you're sensitive to heat I would leave them out or start by adding only one. Either way I think you'll find that this is one of the best recipes to reference for your meals. Also, be sure to check out my Red Enchilada Sauce and my Chicken Enchilada recipe located in the links below and at the end of this video!
Chicken Enchiladas:
Red Enchilada Sauce:
Most Popular Video: Crispy Fried Shrimp
If you need to look for a Fried Shrimp Recipe, or you want to know how to make Beef Wellington, King Crab or you want to know how to cook Clams, Mongolian Beef, maybe you want to know how to cook asparagus in a pan or even a Swai fish recipe; well, this is the channel for you because I've got it all!
LAMB AND GOAT CHEESE ENCHILADAS WITH ALMOND MOLE SAUCE
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I make this for my family when I'm short on time! No kneading No rolling! Easy and delicious
I make this for my family when I'm short on time! No kneading No rolling! Easy and delicious
230g ground beef
1 egg
salt to taste
black pepper to taste
paprika
mix well
50g chopped onion
15g green onion
15ml olive oil
Mix well
Tortilla(23cm)
Fold and unfold the tortilla in half
Take some of the meat fillings
Put the filling on the tortilla
Spread the beef on half of the tortilla evenly
Sprinkle some mozzarella cheese
Fold the tortilla in half
Tortilla(17cm)
You can also make it with smaller tortillas
Fold than unfold in quarters
Cut the tortilla like this
Spread the beef filling on 3/4 of the tortilla like this
Fold the tortilla like this
Repeat
Leave any questions you have in the comment section down below! I will try my best to answer them all!
Medium-low heat
Olive oil
Spread the oil every in the pan
Fry the tortilla for 5 minutes
Flip and fry for another 5 minutes
The color should be golden brown
Done!
Medium-low heat
Add some olive oil to the pan
Place the small tortillas in the pan
Fry for 5 minutes
Brush oil on top
Flip then fry for 8 minutes
Add 1tbsp water in the pan
Done!
These meat tortillas are so delicious!
You must try this recipe if you have tortillas at home!
The big tortilla and the small tortillas are both super delicious and tasty
The outside is super crispy!
The inside is super tasty and delicious
This small tortilla has so many layers!
You must try this super simple and delicious recipe!
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Very Good Tasting Enchiladas (Shredded Beef with Red Sauce)
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????MY GEAR:
BOOS BLOCK CUTTING BOARD:
9x13 BAKING DISH:
INSTANT READ THERMOMETER:
HALF SHEET PAN + RACK:
6.75qt LE CREUSET DUTCH OVEN:
LODGE CAST IRON SKILLET:
-- RECIPE --
BEEF FILLING
▪3-4lbs/1.5-2kg Chuck roast, cut into large chunks
▪950g/32oz stock
▪150g or 1 white onion, med-small diced
▪150g or 1 Poblano pepper
▪5-6 cloves garlic, minced or pressed
▪Oil
▪Salt
▪5g or 1 3/4tsp chile powder
▪5g or 2.5tsp cumin
▪6g or 1Tbsp black pepper
▪2g or 2tsp dried oregano
▪lime
Cut roast into large chunks and salt both sides. Sear in preheated, oiled heavy bottomed pan over high heat. Flip chunks over after about 3 minutes or when the first side is becoming nicely browned. Continue to cook for another 4-5 minutes on side 2.
Transfer beef chunks and any pan fond into pressure cooker, add stock and cook on high for 90 minutes and allow pressure to release (another 30 min or so). Remove beef from cooker and transfer cooking liquid into a container - skim and discard as much fat as possible off of cooking liquid. Reserve liquid for later - there should be about 1qt/ltr left over.
Preheat large saute, add a few glugs of oil, then diced onions, poblano, minced garlic, and a pinch of salt. When veg is softened, add in cooked beef and break down slightly to shred, leaving plenty of chunks. When beef has cooked for a few minutes and has begun to take on color, add chile powder, cumin, black pepper, oregano, and the juice from a lime. Stir and allow species to bloom. Fry for about another minute or so. Season with a pinch of salt and remove from heat.
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ENCHILADA ROJA (RED) SAUCE
▪Olive oil
▪75g or 2/3c chile powder
▪50g or 1/2c smoked paprika (sweet works too)
▪1qt/ltr beef cooking liquid (from recipe above)
▪450g or 2 8oz cans tomato sauce
▪15g or 1 1/4Tbsp brown sugar
▪25g or 1 3/4Tbsp apple cider vinegar
▪5g or 3/4tsp salt
Preheat large heavy bottomed pot over medium. Add a few glugs of olive oil followed by chile powder and paprika. Stir & allow to toast until fragrant. Add ⅓ of the beef cooking liquid. Stir. Add in another third of the liquid and stir again. Once incorporated, add in most of the rest of your liquid. Save a splash in case you need to thin the sauce later. Once the liquid is incorporated & smooth, add in tomato paste, brown sugar, cider vinegar, and salt. Stir & bring to a simmer then reduce heat to med-low & cook to reduce sauce for 15-20 minutes. When ready, it should have reduced by about 30%. Remove from heat and taste for seasoning.
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PUTTING IT TOGETHER & BAKING
▪350g/12oz medium-sharp cheddar, grated
▪350g/12oz pepperjack, grated
▪12 corn tortillas (+ a few extras just in case)
Grate and mix cheeses together. Wet each tortilla then heat in a skillet over medium until soft and pliable. Place warmed tortillas in a tortilla warmer (or thick container with lid to trap steam if you don’t have one) until you’re ready to assemble the enchiladas.
Place warmed tortillas into sauce to coat both sides then transfer to a bowl, shaking off excess sauce as you go. When all tortillas are coated
Spread enough roja sauce into a 9”x13”/22x33cm baking pan to lightly coat the bottom (about ¾-1c). Place 3-4oz of the meat in a line on a sauced tortilla followed by a pinch of the cheese blend. Roll tightly then place in one corner of the baking dish, seam side down. Continue filling and rolling the remaining 11 tortillas, placing each snugly against the last. If you’re using a 9”x13” pan, the last 4 can be placed perpendicular to the first 8 as shown in video @10:14.
Finish by spreading 5-6 more spoonfuls of the sauce over the enchiladas and top with cheese. Bake at 375F/190C oven for about 20 minutes until cheese is well melted.
Plate up and top with a drizzle of lime crema.
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LIME CREMA
▪200g or 3/4c sour cream
▪50g or 1/4c milk
▪Zest of 1 lime + juice of ½ lime
▪Pinch of salt
Stir to combine.
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#Enchiladas #beefenchiladas #enchiladasrojas
0:00 Intro
0:22 Cooking the beef
3:06 Veg prep and cooking beef filling
5:09 Enchilada roja sauce
6:28 Geologie (ad)
7:35 Prepping components for the build
9:30 Building and baking the enchiladas
10:52 Lime crema
11:19 Enchiladas are done
12:07 Let’s eat this thing
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