Mexican Shredded Lamb Tacos, Charred Corn & Cabbage Salsa, Pickled Red Onion, Homemade Corn Tortillas

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Pulled Lamb
  • 1kg lamb shoulder (or 2kg if not boneless)
  • 500ml beef stock
  • 1 tomato
  • 2tbsp smoked paprika
  • 1 chipotle chili in adobo sauce
  • 1 dried ancho chili
  • 1tbsp cumin seeds
  • 1tbsp dried oregano
  • zest of 1 lime
Charred Corn & Red Cabbage Salsa
  • 1 ear of corn, char grilled
  • 1 long sweet capsicum (pepper), char grilled
  • 1 tomato
  • 1/2 cup shredded red cabbage
  • 2tbsp olive oil
  • juice of 1 lime
  • 1 pinch caster sugar
Corn Tortillas
  • 2 cups masa harina (corn flour for tortillas) for approx. 12 tortillas
Pickled Red Onion
  • 2 red onions, sliced into rings
  • 1 cup apple cider vinegar
  • 2 tbsp sugar
  • 2 tsp salt
  • 1/2 tsp whole peppercorns
  • 2 dried chilis
To Serve
  • Coriander
  • Sour cream
  • Hot sauce
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  1. For the lamb, cut off any large pieces of the fat and place these into a hot pan (that you can safely put into the oven later) in order to render the fat out.  Meanwhile, cut up the trimmed lamb into large pieces.  Remove the pieces of fat from the pan, and fry the meat until you’ve got a nice brown colour on the outside.003_IMG_8047
  2. Whilst this is happening, chop up the tomato, chipotle and ancho chili, add these to a pan along with the cumin, lime zest and oregano.  Cover with beef stock, and bring to the boil.  Continue simmering for approximately 5 minutes or until the dried chili has softened and the tomato is partially cooked.002_IMG_8042
  3. Pour the sauce into a blender, or simply use an immersion stick blender – and puree all the contents of the pot.
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  4. Pour this over the lamb, cover with an ovenproof lid (or you can just use foil), and place into a preheated oven at 180 C for around two hours.  Turning the meat every 30 minutes or so.
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  5. Now remove the lid, and bake for another half hour in order to thicken the sauce and char the outside of the lamb.  Once this has been done to your liking, break the meat up with the back of a fork, and mix through the sauce.  It should be very dark in colour, but the meat still juicy.  Depending on how much fat there is you may wish to drain some off at this point.  It’s a good idea to season at this point with salt if required.
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  6. For the salsa, simply combine shredded red cabbage, charred corn, charred capsicum, lime juice, olive oil and sugar in a bowl.
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  7. For the tortillas – mix the masa harina with an equal amount of warm water.  Combine and allow to sit for a couple of minutes. Separate into equal sized balls, for as many tortillas as you’re making.  Combine this, and either roll out with a rolling pin or preferably using a tortilla press between two sheets of baking paper.  Peel off, and fry in a lightly oiled very hot cast iron frying pan until cooked on both sides.  Repeat for each tortilla, and keep warm under a piece of foil covered with a tea towel.
  8. For pickled onions (best made in advance) simply combine all ingredients in a saucepan, and heat on medium-low for around ten minutes or until the onions are almost cooked through.  Remove, and place into a sterilised pickling jar.  Will keep indefinitely in the fridge.
  9. Serve tortilla with lamb, salsa, sour cream, coriander, pickled red onion and hot sauce to your taste, and a squeeze of fresh lime.

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