Lamb Barbacoa in Adobo Enchiladas
We promise you have never had enchiladas quite like these. Chef Akhtar applies a deeply flavorful adobo marinade to lamb and uses a low and slow 'barbacoa' method to achieve and tender juicy results. The lamb is then wrapped up in fresh corn tortillas, topped with bit more of the sauce the lamb was braised in, covered with Oaxaca & Chihuaha cheeses and baked until bubbly. The enchiladas are served with herby green rice and pickled red onions to add a pop of acidity for balance.
Nutritional facts
Protein
49g
Carbs
78g
Calories
1140
Fat
69g
Ingredients
Canola Oil, Sharp Cheddar Cheese, Lamb Leg, Dried Morita Chile, Chihuahua Cheese, Canola and Olive Oil Blend, Corn Tortilla, Oregano, Red Onion, Plum Tomato, Red Wine Vinegar, Cumin, Spinach, Black Pepper, Cumin, Cinnamon Stick, Cilantro, Garlic, Achiote Paste, Sugar, Onion, Jasmine Rice, Kosher Salt, Chile de Arbol, Balsamic Vinegar, Cider Vinegar, Poblano Peppers , Guajillo Chile, Black Pepper, Chicken Base, Pineapple Juice, Orange Juice
Reviews
4.5
Based on 96 reviews
Adam · 03/11/25
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About Akhtar Nawab
Akhtar Nawab is chef and owner of Alta Calidad in New York, Otra Vez in New Orleans, and Prather’s on the Alley in Washington, DC. He is also founding partner and CEO of Hospitality HQ (HHQ), a creative consulting and management group which offers bespoke solutions for culinary-driven concepts across the country. Nawab’s innovative cooking has earned him critical praise throughout the years, beginning with his experience in the kitchen at acclaimed restaurants like Gramercy Tavern, Craftbar and Craft. The Kentucky-bred chef of Indian heritage has embraced Mexican cuisine, connecting the layered, complex cooking and ingredients of Mexico with the Indian food he grew up eating. Nawab’s debut cookbook will be available August 2020.
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