Best 6 Mandys Lamb Enchiladas Recipes
Discovering the delectable flavors of Mandy's Lamb Enchiladas is a culinary adventure that will tantalize your taste buds and leave you craving more. This dish, a harmonious blend of traditional Mexican cuisine and succulent lamb, is a symphony of textures and flavors that will transport you to a realm of culinary delight. Whether you're a seasoned home cook or a novice in the kitchen, this comprehensive guide will lead you through the steps to create Mandy's Lamb Enchiladas, a dish that will impress your family and friends while satisfying your craving for a flavorful and fulfilling meal.
Let's cook with our recipes!
MANDY'S LAMB ENCHILADAS
Mandy's mild Mexican dish with the savory flavor of lamb, beans, sour cream, tomatoes and onions all rolled up in tortillas, covered in salsa and cheese and baked.
Provided by mandy
Categories World Cuisine Latin American Mexican
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Saute lamb and onion in a large skillet over medium high heat for 4 to 5 minutes; when lightly browned, stir in tomatoes, beans and mushrooms. Add 1/2 of the salsa and cook all together until heated through.
- Spoon mixture onto tortillas, dividing evenly; roll up tortillas and place in a lightly greased 9x13 inch baking dish. Spread remaining salsa over the top and sprinkle with cheese.
- Bake at 350 degrees F (175 degrees C) for 30 minutes, or until cheese is melted and bubbly.
Nutrition Facts : Calories 896.9 calories, Carbohydrate 79.9 g, Cholesterol 142.5 mg, Fat 40.7 g, Fiber 8.4 g, Protein 49.6 g, SaturatedFat 18.2 g, Sodium 1394 mg, Sugar 10 g
ENMOLADAS (LAMB ENCHILADAS WITH MOLE SAUCE)
Steps:
- For the braised lamb: Combine the lamb, tomato juice, Dijon, salt, garlic, lime juice, vinegar, cumin, pepper, coriander, avocado leaves, oregano, thyme, shallots, jalapeno and enough water to cover in a large pot. Simmer on low heat, uncovered, for 3 hours.
- Remove meat and let cool, reserving liquid. Shred meat, removing as much fat and cartilage as possible.
- For the pickled shallots: Cover shallots in a bowl with water.
- Combine vinegars, cumin, garlic, oregano, salt, beet and chile in a saucepot and bring to a boil. Turn off the heat and strain the liquid into the bowl with the shallots. Add the beet. Refrigerate until cooled, 4 to 6 hours. Strain the liquid and discard the beet.
- For the Oaxacan red chile-chocolate mole: Char tomatoes on a grill or over an open flame until blackened and splitting.
- Preheat the oven to 400 degrees F.
- Heat oil in a large pot, then add corn, garlic, celery, carrot, poblano, onion and jalapeno and saute until soft.
- Spread pumpkin seeds, pecans, sesame seeds and corn and flour tortillas on a baking sheet and bake until browned, 5 to 7 minutes.
- Blend tomatoes, blend with toasted nuts and seeds. Add to the pot, then add the tomato juice, tomatillos, ancho chile powder, raisins, chipotle chile powder, guajillo chile powder, cumin, salt, brown sugar, granulated sugar, cinnamon, oregano, thyme, chocolate discs, bananas, bay leaves and 1 1/2 gallons water. Simmer on low heat, stirring frequently, for 2 hours.
- Puree in a blender until smooth.
- For the tinga spice: Mix paprika, salt, granulated sugar, cumin, pepper, brown sugar, chile powders, garlic powder, onion powder, oregano and cayenne together in a bowl. Transfer to an airtight container.
- For the enmoladas: Place crushed peanuts in a large skillet and heat and toss until they begin to release their oils; add some tinga spice and toss to coat. Turn off heat and set aside.
- Put several inches of oil into a Dutch oven and heat up until hot. Dip enchilada shells into the oil with tongs until pliable, 5 to 8 seconds. Place on a large rimmed plate. Place 2 ounces warmed shredded lamb (including any jus) on each shell. Using your fingers, roll each shell. Ladle Oaxacan mole sauce over entire plate-enmoladas are about the sauce!
- Garnish the enchiladas with Cotija, spiced crushed peanuts and 2 ounces pickled shallots. (Save remaining meat, shallots, mole and tinga for another use.)
MANDY'S LAMB ENCHILADAS
Mandy's mild Mexican dish with the savory flavor of lamb, beans, sour cream, tomatoes and onions all rolled up in tortillas, covered in salsa and cheese and baked.
Provided by mandy
Categories Mexican Recipes
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Saute lamb and onion in a large skillet over medium high heat for 4 to 5 minutes; when lightly browned, stir in tomatoes, beans and mushrooms. Add 1/2 of the salsa and cook all together until heated through.
- Spoon mixture onto tortillas, dividing evenly; roll up tortillas and place in a lightly greased 9x13 inch baking dish. Spread remaining salsa over the top and sprinkle with cheese.
- Bake at 350 degrees F (175 degrees C) for 30 minutes, or until cheese is melted and bubbly.
Nutrition Facts : Calories 896.9 calories, Carbohydrate 79.9 g, Cholesterol 142.5 mg, Fat 40.7 g, Fiber 8.4 g, Protein 49.6 g, SaturatedFat 18.2 g, Sodium 1394 mg, Sugar 10 g
MANDY'S LAMB ENCHILADAS
Mandy's mild Mexican dish with the savory flavor of lamb, beans, sour cream, tomatoes and onions all rolled up in tortillas, covered in salsa and cheese and baked.
Provided by mandy
Categories Mexican Recipes
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Saute lamb and onion in a large skillet over medium high heat for 4 to 5 minutes; when lightly browned, stir in tomatoes, beans and mushrooms. Add 1/2 of the salsa and cook all together until heated through.
- Spoon mixture onto tortillas, dividing evenly; roll up tortillas and place in a lightly greased 9x13 inch baking dish. Spread remaining salsa over the top and sprinkle with cheese.
- Bake at 350 degrees F (175 degrees C) for 30 minutes, or until cheese is melted and bubbly.
Nutrition Facts : Calories 896.9 calories, Carbohydrate 79.9 g, Cholesterol 142.5 mg, Fat 40.7 g, Fiber 8.4 g, Protein 49.6 g, SaturatedFat 18.2 g, Sodium 1394 mg, Sugar 10 g
MANDY'S LAMB ENCHILADAS
Mandy's mild Mexican dish with the savory flavor of lamb, beans, sour cream, tomatoes and onions all rolled up in tortillas, covered in salsa and cheese and baked.
Provided by mandy
Categories Mexican Recipes
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Saute lamb and onion in a large skillet over medium high heat for 4 to 5 minutes; when lightly browned, stir in tomatoes, beans and mushrooms. Add 1/2 of the salsa and cook all together until heated through.
- Spoon mixture onto tortillas, dividing evenly; roll up tortillas and place in a lightly greased 9x13 inch baking dish. Spread remaining salsa over the top and sprinkle with cheese.
- Bake at 350 degrees F (175 degrees C) for 30 minutes, or until cheese is melted and bubbly.
Nutrition Facts : Calories 896.9 calories, Carbohydrate 79.9 g, Cholesterol 142.5 mg, Fat 40.7 g, Fiber 8.4 g, Protein 49.6 g, SaturatedFat 18.2 g, Sodium 1394 mg, Sugar 10 g
MANDY'S LAMB ENCHILADAS
Mandy's mild Mexican dish with the savory flavor of lamb, beans, sour cream, tomatoes and onions all rolled up in tortillas, covered in salsa and cheese and baked.
Provided by mandy
Categories Mexican Recipes
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Saute lamb and onion in a large skillet over medium high heat for 4 to 5 minutes; when lightly browned, stir in tomatoes, beans and mushrooms. Add 1/2 of the salsa and cook all together until heated through.
- Spoon mixture onto tortillas, dividing evenly; roll up tortillas and place in a lightly greased 9x13 inch baking dish. Spread remaining salsa over the top and sprinkle with cheese.
- Bake at 350 degrees F (175 degrees C) for 30 minutes, or until cheese is melted and bubbly.
Nutrition Facts : Calories 896.9 calories, Carbohydrate 79.9 g, Cholesterol 142.5 mg, Fat 40.7 g, Fiber 8.4 g, Protein 49.6 g, SaturatedFat 18.2 g, Sodium 1394 mg, Sugar 10 g
- Choose the right lamb: Use boneless, skinless lamb shoulder or leg for the best results. These cuts are less fatty and more tender than other lamb cuts.
- Cook the lamb slowly: Braising or stewing the lamb for several hours will help to tenderize it and infuse it with flavor.
- Don't overcook the lamb: Lamb is best when cooked to medium-rare or medium. Overcooking will make it tough and dry.
- Use a flavorful sauce: The sauce is an important part of any enchilada recipe. Be sure to use a sauce that is rich and flavorful, and that complements the lamb.
- Use fresh ingredients: Fresh ingredients will always give you the best results. If you can, use fresh herbs, spices, and vegetables in your enchiladas.
- Don't be afraid to experiment: There are many different ways to make lamb enchiladas. Get creative and try different combinations of ingredients and flavors.
Lamb enchiladas are a delicious and versatile dish that can be made with a variety of ingredients and flavors. Whether you're looking for a classic recipe or something more unique, there's sure to be a lamb enchilada recipe that you'll love. So next time you're looking for a new and exciting dinner idea, give lamb enchiladas a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
