Best 3 Oaxacan Lamb In Spicy Tomatillo Sauce Recipes

In the heart of Oaxaca, a state in southern Mexico known for its rich culinary traditions, there lies a tantalizing dish that captures the essence of the region's vibrant flavors: Oaxacan Lamb in Spicy Tomatillo Sauce. This delectable dish, also known as "Cordero en Salsa de Tomatillo," is a symphony of aromatic spices, tender lamb, and a zesty tomatillo sauce that awakens the senses.

The journey begins with the preparation of the mouthwatering lamb. Marinated in a blend of guajillo and ancho chiles, garlic, cumin, oregano, and a hint of smoky chipotle, the lamb absorbs the vibrant flavors, promising a tender and flavorful experience. As the lamb slowly braises in a rich broth infused with the aromatic spices, it emerges infused with a delectable essence that is both comforting and captivating.

While the lamb simmers, the vibrant tomatillo sauce takes center stage. Fresh tomatillos, roasted and blended with serrano peppers, onions, and cilantro, create a tangy and slightly spicy base. The addition of Mexican crema or sour cream adds a touch of creaminess, balancing the heat of the peppers and creating a harmonious sauce that complements the lamb perfectly.

The harmonious union of the tender lamb and the zesty tomatillo sauce is further enhanced by the accompanying recipes featured in this article. A refreshing cucumber and avocado salad, with its crisp texture and cooling flavors, provides a delightful contrast to the warmth of the lamb. The addition of a classic Mexican rice, fluffy and flavorful, completes the meal, offering a comforting foundation for the tantalizing flavors to shine.

As you embark on this culinary adventure, let the enticing aromas and vibrant colors guide you. With each bite, you'll discover a symphony of flavors that embodies the spirit of Oaxaca. So, gather your ingredients, fire up your stove, and prepare to tantalize your taste buds with this Oaxacan Lamb in Spicy Tomatillo Sauce, accompanied by its refreshing salad and flavorful rice. Buen provecho!

Check out the recipes below so you can choose the best recipe for yourself!

LAMB BARBACOA

Lamb Barbacoa image

Mexican Lamb Barbacoa - a simple delicious recipe from Oaxaca that results in tender, juicy falling off the bone lamb perfect for tacos and burritos!

Provided by Sylvia Fountaine

Categories Main

Time 4h30m

Number Of Ingredients 20

Ingredients

3 -5 lb lamb shoulder ( bone-in or boneless, see notes)
1 tablespoon salt
1 tablespoon olive oil
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one large onion, sliced
one orange, sliced
3 bay leaves
2-4 dried ancho chilies -or sub dried chipotles, guajillo chilies ( milder) or chili negros- stems removed, seeds removed. No need to rehydrate.
1 chipotle pepper (from a can) plus 2-3 tablespoons of the chipotle "juice" ( you can always add more at the end of cooking if not sure)
4-6 cloves garlic
2 cups chicken or beef broth or water
Juice from one orange
2 tablespoons cumin ( see notes)
2 tablespoon coriander ( see notes)
1 tablespoon chili powder
2 tablespoons dried oregano or Mexican epazote
2 teaspoons salt
1 teaspoon cinnamon
1 tablespoon vinegar ( white or apple cider)
1 tablespoons brown sugar or honey or maple

Steps:

Preheat oven to 325F.
Score the fat on the lamb (see photos) Generously season all sides of the lamb shoulder with salt. Set on counter while you make the marinade.
To make the marinade, de-stem the dried chilies, break them in half and discard the seeds ( you don't need to remove every single one, a few strays are OK). Break the chilies apart into smaller pieces and add to the blender ( dry) with the remaining ingredients. Blend until very smooth, for a full minute.
Heat a skillet or dutch oven to medium-high heat and add oil. Sear the salted lamb shoulder, patiently browning each side to create a deep colored crust. DO NOT SKIP THIS STEP! ( It is the secret to sealing in the juices and creating flavor!)
Once all sides are seared, place lamb shoulder in the dutch oven. Nestle the onion and orange slices all around it along with bay leaves. Pour the marinade over top and shake the pan to get the marinade to the bottom.
Cover tightly and bake in a 325F oven for 3½-4 ½ hours. See notes on timing!
Roast is done when meat pulls apart easily. Pull the meat off the bones and discard any fat. Tear into smaller pieces and place into an oven proof serving dish. Strain 1-2 cups of the marinade and pour over the meat keeping it moist. Taste the lamb and adjust salt and heat. If it tastes bland add salt.
Keep warm in oven until ready to serve. I like to leave this uncovered so the meat gets a little crispy on the top. Garnish with onions and cilantro if you like.

Nutrition Facts : Calories 351 calories, Sugar 2.1 g, Sodium 756.8 mg, Fat 16.2 g, SaturatedFat 5.2 g, TransFat 0 g, Carbohydrate 8.9 g, Fiber 2.8 g, Protein 40.5 g, Cholesterol 131 mg

MEXICAN SPICY TOMATILLO SAUCE

Mexican Spicy Tomatillo Sauce image

Authentic spicy Mexican tomatillo sauce. Perfect on tacos, tostadas, and burritos.

Provided by cynthia

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 45m

Yield 20

Number Of Ingredients 9

Ingredients

6 fresh tomatillos, husks removed
2 serrano peppers
½ medium white onion, quartered
½ cup sour cream
¼ cup chopped fresh cilantro
1 small avocado, pitted and peeled
1 clove garlic, peeled
1 pinch salt
1 pinch ground black pepper

Steps:

Place tomatillos and serrano peppers into a medium pot and cover with water. Bring to a boil; reduce heat to medium-low and let simmer until tender, 15 to 20 minutes. Remove from heat, drain, and let cool, 15 to 20 minutes.
Place cooled tomatillos and serrano peppers, onion, sour cream, cilantro, avocado, garlic, salt, and pepper into an electric blender and puree until almost liquid.

Nutrition Facts : Calories 27.7 calories, Carbohydrate 1.4 g, Cholesterol 2.5 mg, Fat 2.5 g, Fiber 0.7 g, Protein 0.4 g, SaturatedFat 0.9 g, Sodium 11.9 mg, Sugar 0.2 g

LAMB MEATBALLS WITH SPICED TOMATO SAUCE

Lamb Meatballs With Spiced Tomato Sauce image

Here is a recipe from the Los Angeles chef Suzanne Goin that plays to children as well as to the most sophisticated of palates. It is for crisp lamb meatballs cooked through in a fragrant, vaguely North African sauce of tomato sauce zipped up with orange juice and warm spices, then topped with feta and mint. Ms. Goin first served the dish at one of her Los Angeles restaurants, and put it into ''The A.O.C. Cookbook'' (2013), devoted to that restaurant's food. A version of the dish was later introduced to the menu of her children's school. It can be cooked in an hour's time, not all of it busy, and served with pita or plain pasta, bulgur or couscous.

Provided by Sam Sifton

Categories brunch, dinner, lunch, weekday, sauces and gravies, appetizer, main course

Time 1h

Yield 4 servings

Number Of Ingredients 27

Ingredients

1 medium onion, peeled and finely diced
¼ cup heavy cream
2 egg yolks, extra-large
½ teaspoon ground cinnamon
1 teaspoon ground cumin
Pinch red-pepper flakes
Pinch cayenne pepper, or to taste
2 pounds ground lamb
Kosher salt and freshly ground black pepper
1 cup bread crumbs
¼ cup chopped parsley
1 28-ounce can whole tomatoes
3 tablespoons extra-virgin olive oil
1 small sprig rosemary
Red-pepper flakes to taste
1 medium onion, peeled and diced
½ teaspoon fresh thyme leaves
½ teaspoon ground cumin
Pinch ground cinnamon
Pinch cayenne pepper
1 bay leaf
½ teaspoon white sugar
¼ cup orange juice
1 3-inch strip of orange peel, pith removed
Kosher salt and freshly ground black pepper to taste
4 ounces feta cheese, crumbled
2 tablespoons thinly sliced mint leaves

Steps:

Preheat broiler. In a large bowl, mix together the onion, cream, egg yolks, cinnamon, cumin, red pepper and cayenne. Put the lamb in the bowl, and season it aggressively with salt and pepper. Add the bread crumbs and parsley, and combine the mixture well. Shape the meat into balls that are a little larger than golf balls.
Grease a baking pan with olive oil, and put the meatballs onto it, spaced evenly. Place beneath the broiler, and cook, turning once or twice, until the meatballs are well browned, approximately 5 to 7 minutes, then set meatballs aside. Turn oven to 400.
Meanwhile, make the sauce. Pass the tomatoes through a food mill, or whizz them quickly in a food processor. Heat a saucepan over medium-high heat for a minute, then add olive oil, rosemary and red pepper and shake to combine. Cook for another minute, then add onion, thyme, cumin, cinnamon, cayenne and bay leaf and sauté until the onions are translucent, approximately 5 to 7 minutes. Add tomatoes, sugar, orange juice and peel, along with salt and pepper.
Cook for 8 to 10 minutes over medium-low heat, until reduced by a third. Adjust seasoning.
Pour the tomato sauce into a large baking dish that you can put on the table. Transfer the meatballs to the sauce, putting them about ½ inch from each other. Bake for 15 or 20 minutes, until the sauce is bubbling and the meatballs are cooked through.
Top with crumbled feta and scattered mint.

Tips:

Choose the right cut of lamb: Lamb shoulder or leg is best for this recipe, as it has a good amount of fat and connective tissue that will help keep the meat moist and tender.
Brown the lamb well: Browning the lamb before braising it is an important step that helps develop flavor and color.
Use a variety of vegetables: This recipe calls for a variety of vegetables, including tomatoes, onions, garlic, and peppers. You can also add other vegetables, such as carrots, celery, or zucchini.
Simmer the lamb until it is fall-apart tender: This recipe takes about 2 hours to cook, but it is worth the wait. The lamb should be so tender that it falls apart when you touch it with a fork.
Serve with your favorite sides: This recipe is delicious served with rice, beans, or tortillas.

Conclusion:

This Oaxacan Lamb in Spicy Tomatillo Sauce is a delicious and flavorful dish that is perfect for a special occasion. The lamb is tender and juicy, and the sauce is spicy and tangy. This recipe is sure to impress your guests.