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:
EASY BARBACOA RECIPE | perfect for tacos, burritos, bowls, and salads!
Here's how to make beef barbacoa (barbacoa de res) that’s juicy, meltingly tender, and seasoned with flavorful chilies and spices. The key to this Mexican staple is cooking it low and slow for meat that falls right apart. And once it does, it makes for the ultimate barbacoa tacos, bowls, and so much more!
While you may have had Chipotle barbacoa before, trust me, it's so much better when you make this beef barbacoa recipe at home in your slow cooker or crockpot. And it's super easy! All you need is beef chuck roast, along with some amazing Mexican spices and flavors. Then, just turn on your slow cooker and 8 hours later you've got the most insanely flavorful meat!
???? Printable Barbacoa Recipe:
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► PRODUCTS MENTIONED:
Slow Cooker:
Tongs:
Chipotle Peppers:
► ALWAYS IN MY KITCHEN:
Counter Stools:
Vitamix Blender:
Spiralizer:
Tea Kettle:
Utensil Holder:
Flour Jars:
Salt Cellar:
Knife Set:
Cutting Board:
Glass Mixing Bowls:
Magnetic Measuring Spoons:
Magnetic Measuring Cups:
For everything else I use in my videos, check out the SHOP page on my website:
► TIMESTAMPS:
00:00 Intro
00:50 What type of beef to use
01:17 Cut the beef chuck roast into smaller pieces
01:55 Dice onion
02:35 Dice chipotle peppers in adobo sauce
03:14 Add garlic, lime juice, spices, vinegar, spices, and beef broth
04:52 Cook for 8-9 hours on low heat
05:05 Remove the barbaco to a cutting board and shred with two forks
06:46 Make barbacoa tacos
07:25 Make barbacoa burrito bowls (Chipotle copycat)
08:20 Taste test
► WHAT I'M WEARING
Tank Top:
Blouse (similar):
Jeans:
Linen Apron:
The music I use: - Great music for YouTubers!
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#barbacoa #slowcooker #recipes
Slow Cooked Lamb Barbacoa Carnitas = Tender Juicy Deliciousness
Tender slow-cooked shredded Welsh Lamb Carnitas in a spicy Mexican-style barbacoa sauce, piled onto soft taco and loaded with toppings.
This recipe video was developed in partnership with PGI Welsh Lamb, All opinions are my own.
Full Recipe inc Hints & Tips here:
This Barbacoa recipe works the best in the slow cooker (crockpot) but here are the instructions for cooking it in the oven if you don't have a slow cooker:
Oven cooking - alternatively, you can cook the lamb in a heavy-based, oven-proof pan, with a lid, in the oven at 160C for 3 hours. Add an extra 200ml of stock and check a few times during cooking to ensure the lamb doesn't cook dry. Add a good splash of boiling water or stock if it starts to look too dry.
Read more information about Welsh Lamb:
Ingredients:
3 tbsp vegetable oil
2 kg (4.4lbs) bone-in shoulder of Welsh lamb
1 tbsp adobo paste
1 tbsp chipotle paste
4 cloves garlic - peeled and minced
1 tbsp cumin
1 tsp ground coriander
1 tbsp dried oregano
480 ml (2 cups) chicken or lamb stock
1 tsp salt
1 tsp ground black pepper
1/4 tsp ground cloves
Juice of 2 limes - (about 4 tbsps of fresh lime juice)
To serve:
10-12 soft tacos - warmed
1 red onion - peeled and sliced
4 tbsp chopped fresh coriander
2 jalapenos - sliced
10 cherry tomatoes - quartered
120 ml (1/2 cup) sour cream
200 g (1 cup) guacamole – shop-bought or homemade
2 limes - sliced into wedges
#WelshLamb #Mexican #CookingShow
SHOW OFF YOUR MEAT MOROCCO TACOS LAMB CARNITAS
Absolutely delicious lamb carnitas featuring Sauce Goddess Moroccan Twist
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.
Check out my recipe below ????????
~Order your own Frontera Grill Taco Kit via Goldbelly:
~How to make perfect homemade tortillas:
~Make your own tortilla kit:
Lamb Birria tacos ???? #shorts
Ingredients
- 4 lamb shanks
- 4 dried Ancho chiles, cut and seeds removed
- 4 dried Guajillo chiles, cut and seeds removed
- 2 tbsp chipotle in adobo sauce
- 8 peppercorns
- 2 whole cloves
- 1 tsp dried thyme
- 1 tsp marjoram
- 1 tsp dried oregano
- 2 bay leaves
- 1/2 tsp ground cumin
- 1 cinnamon stick
- 5 cloves garlic, smashed
- 1 onion diced
- 5 red tomatoes, diced
- 50ml apple cider vinegar
- 500ml water
- Salt to taste
To serve
- Diced white onion
- Coriander
- Mozzarella cheese
- Corn tortillas
Method
1. Start by seasoning your lamb with salt all over and set aside.
2. Fry your dried chillies in a small amount of oil for 3-4 minutes.
3. Bring the water to a boil and add your dried chillies. Turn the heat off.
4. In the same pot you just fried the chillies in, sweat down the onions, tomatoes, garlic and the other spices.
5. After 4-5 minutes or once the tomatoes start to boil, add the water with the dried chillies, along with the chipotle in adobo.
6. Cook this for 20 minutes on low then carefully pour into a blender and blend until smooth.
7. Add the smooth chilli paste back to the pot, followed by your lamb shanks and cinnamon stick.
8. Cook this for 4-5 hours on very low or until the meat is falling off the bone. You can also cook this in a pressure cooker for 45 minutes to an hour.
9. Once the lamb is completely cooked, shred the meat from the bone and reserve the sauce to use in the next step.
10. To serve, simply dip your corn tortilla into the sauce and place it in a medium-hot frypan.
11. Now add your shredded lamb, some mozzarella cheese, diced onion and coriander.
12. Toast on both sides and serve with your salsa of choice and some more of that delicious leftover braising sauce.
13. Enjoy!