Lamb Tacos

When Mark and I lived in Italy, there was a shawarma place that was open until 3 or 4 AM. It was the best and it always reminded me of a taco stand in Mexico. As we were making the Morita Chipotle sauce for the special batch tortillas, something about it reminded me of that stand when they asked you if you wanted hot sauce and they smothered it with a healthy load of spicy sauce. Hope you like this fusion taco – it was so delicious!



Lamb Tacos


Serves 4 (about 8-10 tacos)



4 thick lamb chops
Bunch of mint
Bunch of cilantro
2 tbsp of finely chopped garlic
2 tbsp of olive oil
Juice of ½ lemon (save the other half for cucumber salsa)

• Morita peppers (1 packet)
• 1 white onion (roughly chopped)
• 4 garlics (peeled but not chopped)
• 1 16 oz Stewed Tomatoes (Chopped tomatoes)
• 1 tbsp white vinegar
• 1 tbsp of honey
• Salt to taste
• Olive oil (to caramelize onions and garlic)

• 2 English cucumbers
• 1 cup of good quality full fat Greek yogurt
• 2 garlic cloves (finely chopped)
• 2 jalapenos (deveined and finely chopped)
• 1 tbsp of dill
• Juice of ½ lemon
• Salt to taste

• 10 – 15 grilled jalapenos – stems off
• 2 whole roasted garlic cloves, peeled – about 10 cloves
• 1 lb of tomatillo (husked, washed and quartered)
• 1 tbsp of honey
• Salt to taste

• Chopped white onion
• Chopped cilantro

Yoli’s Chipotle Morita Tortillas



Start by chopping your mint, cilantro, garlic and mixing it with olive oil and lemon juice. Set your lamb chops in sealable bag or a glass container and pour over your marinade. Rub it on all sides and salt. Cover and set it in the refrigerator.

Soak your morita pepper in hot water for 30-60 minutes

In the meantime, heat up your olive oil and sauté your onions and garlic until they become caramelized but not burnt.

In a Vitamix / Blender add your onion-garlic mix, ½ of your chopped tomatoes, honey, vinegar and your rehydrated moritas (without the water). Pulse until smooth. Keep on adding the rest of your chopped tomatoes and if you need use some of the morita water. Salt to taste.

Cut only 1 of your English cucumber in small bite pieces. Set aside.

Grate your remaining English cucumber and set over paper towels and gently squeeze any excess water. In a bowl, mix in your finely chopped garlic, grated cucumber, 2 jalapenos, chopped dill, lemon juice and salt. Once mixed, add your small bite English cucumber. Set aside.

In a blender combine all your ingredients and pulse until smooth. Salt to taste.

*Note, I love garlic so much that I make batches of roasted garlic and bag them so they are ready to go for any recipe. If you are new to roast them its super easy. You can slice the top and add some olive oil, then wrap in foil and throw them in a hot oven (400) and bake for about 20 – 30 minutes. Take out and peel once cooled. I also love to grill peppers and just put them in glass containers in their juices waiting to be used in a recipe or I eat them as snack with a squeeze of lime and salt. I could eat pound of hatch chile ones just roasted with lime juice on top!

Take your marinated lamb (you should have marinated for about 30 – 60 minutes) and pat with a paper towel. Heat up your grill to high heat (500) and add your chops. I like mine fairly rare, so I do about 2 -3 minutes on each side. Once done, remove from heat and let them sit for about 5 minutes. Next cut off from the bone and chop into bite size pieces. Add a tablespoon at the time of your Chipotle Morita Sauce, ensuring you are coating the lamb.

Heat up your tortillas with just a little butter.

Set up your tortilla and add 1 tbsp of cucumber salsa. Next add your lamb and drizzle salsa verde. Top with chopped white onion and cilantro.