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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The BEST BARBACOA IN AN INSTANT POT, So Juicy and Tender, You have to make it this way!!!!
Today I want to share with you how to make the best barbacoa de res, traditionally it is made out of sheep, or goat it is slow-cooked over an open fire or, more traditionally, in a hole dug in the ground covered in maguey leaves, since I don't have a hole outside my backyard and times have changed, now things are made easier for us to obtain the same great flavor in the comfort of our home! I will be showing you the easiest and most delicious way to make barbacoa de res( because we personally don't like goat or sheep jijiji) you can use whatever your preference is just make sure the meat is high fat content. You can serve in in tacos, enchiladas, burritos or just by itself with a side of rice! Whatever way you choose to enjoy this delicious recipe, I promise you, you will not regret it! Barbacoa is different from birria the consomé is totally different, they are both unique in flavor! ????
Like every recipe and every household, there are tons of variations that make this delicious recipe, you can constantly adjust it to your taste; I hope you enjoy it as much as my family and I do, and as always, if you do, please don't forget to give me a big thumbs up, comment down below your thoughts and if you new to my channel, please hit that subscribe button so you can be part of our family!!!!!! ????
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Try my original barbacoa recipe ????????
Try it in the oven ????????
Delicious barbacoa enchiladas ????????
Traditional Barbacoa y consomé ????????
Sinaloa style barbacoa ????????
Barbacoa de pollo ????????
Ingredients: makes about 20-22 tacos
Sear meat with 2 tbsp oil, season with 5 tsp salt and 1 tbsp ground black pepper
4lbs your choice of beef I'm using Chuck roast you can use cheek, beef shank, beef ribs or just any with high fat content
6 chile chipotle im using 8
2 cup beef broth
1/4 cup Apple cider vinegar
Juice of 3 limes
1 onion
5 garlic cloves
4 bay leaves
1 tbsp ground cumin
1 tbsp beef bouillon
5 tsp New Mexico Chile powder
2 tsp oregano
1 1/2 tsp Chile ancho powder
1 tsp salt
1 tsp whole black pepper
1/2 tsp ground cloves or 6 cloves
1 serving of love ????
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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:
Three Super Easy Slow Cooked Recipes | Gordon Ramsay
Here are three super easy slow-cooked recipes for you to try. Slow cooking takes a lot of stress out of cooking and makes for some truly incredible flavors.
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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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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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SHOW OFF YOUR MEAT MOROCCO TACOS LAMB CARNITAS
Absolutely delicious lamb carnitas featuring Sauce Goddess Moroccan Twist