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Lamb Barbacoa in Adobo Enchiladas

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by Akhtar Nawab

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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.

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Nutritional facts

Protein

49g

Carbs

78g

Calories

1140

Fat

69g

Ingredients

Canola OilSharp Cheddar CheeseLamb LegDried Morita ChileChihuahua CheeseCanola and Olive Oil BlendCorn TortillaOreganoRed OnionPlum TomatoRed Wine VinegarCuminSpinachBlack PepperCuminCinnamon StickCilantroGarlicAchiote PasteSugarOnionJasmine RiceKosher SaltChile de ArbolBalsamic VinegarCider VinegarPoblano Peppers Guajillo ChileBlack PepperChicken BasePineapple JuiceOrange Juice

Reviews

4.6

1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

Based on 45 reviews

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1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

Jeff Ludmer · 02/13/25

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About Akhtar Nawab

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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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