Braised Lamb Tacos

These tacos will use up several pans, though don’t panic - it makes it easy to clean up and have everything ready for hosting…and its perfect for cold days like today. Provecho!

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Ingredients

2 lbs lamb leg (serves about 4 people, you can also use shoulder)

10 guajillo dried chiles

4 garlic cloves

4 carrots

4 celery sticks

1 yellow onion

4 cups of chicken broth

Bunch thyme

Bunch rosemary

Chimichurri Salsa

1 finely chopped shallot

1 finely chopped jalapeno (w/o seeds)

1 finely chopped habanero (w/o seeds)

3 finely chopped garlic cloves

1 cup finely chopped cilantro

2 tsp dried oregano

1 tsp salt

½ cup red wine vinegar

¾ cup extra virgin olive oil

 

Blue and white corn tortillas

Butter

 

Limes

Living Chives - grilled

 

How to prepare

Preheat up oven to 300.

Take the tops off the guajillo chiles and shake off all the seeds. Next heat up a cast iron or heavy pan and toast them along with garlic cloves and ½ yellow onion. You want them toasted, but not burn. In a stock pot add the chiles, garlic and ½ onion with 2 cups of chicken broth. Bring to a simmer for 10 minutes. Let it cool down for 5 minutes and then transfer to a blender. Blend until completely smooth.

Salt and pepper the lamb and pat it dry. In an ovenproof Dutch oven, sear lamb then add the other ½ of yellow onion, carrots, celery and 1 cup of the chicken broth. Add the red chile mix. Tie up the rosemary and thyme – add it to the Dutch oven. Bring to a barely boil and cover with foil. Set it in the oven and cook for 3 hours flipping it after 2 hours.

While it cooks, prep your chimichurri salsa. Combine shallot, jalapeno, habanero, garlic with red wine vinegar and salt. Add the chopped cilantro and oregano. Finally, whisk in the olive oil. Set aside.

For garnishes, I used living chives and separated them carefully. Washed off the dirt and trimmed them. Pat them dry and hold them with a fire proof tong. Put directly over fire to get a nice char. Set aside.

Once the lamb is done, remove the meat and place on a plate. With a fine mesh colander – transfer remaining liquid in a small sauce pan. Simmer until its reduce in half. Chop the lamb and pour over the reduced liquid. You are ready to eat!

To assemble, heat up white and blue corn tortillas with a little butter, place 1 heaping tablespoon of lamb, add chimichurri, top with charred chives and a squeeze of lime.

Provecho!