Chile Braised Lamb Tacos Recipes

BRAISED LAMB TACOS

Braised Lamb Tacos image

Provided by Michael Symon : Food Network

Time 3h

Yield 8 to 10 servings

Number Of Ingredients 17

Ingredients

1 tablespoon cumin seeds
1 tablespoon coriander seeds
1 cup sherry vinegar
1 cup extra-virgin olive oil
10 cloves garlic, smashed
1/4 teaspoon red pepper flakes
1 cinnamon stick
2 tablespoons packed light brown sugar
2 teaspoons ancho chile powder
1 16-ounce can crushed tomatoes
1 5-pound bone-in leg of lamb, cross-cut into 5 to 6 pieces (ask your butcher to do this)
Kosher salt and freshly ground pepper
3 tablespoons canola oil
2 12-ounce bottles lager beer (I like Great Lakes Dortmunder Gold)
1 jalapeno pepper, chopped
Corn tortillas, warmed, for serving
Cilantro, for topping

Steps:

Toast the cumin and coriander seeds in a small skillet over medium heat, swirling the pan, until slightly darkened, about 2 minutes. Transfer to a large bowl. Add the vinegar, olive oil, garlic, red pepper flakes, cinnamon stick, brown sugar, chile powder and tomatoes; whisk to combine. Put the lamb in a large nonreactive container and add the marinade; cover and refrigerate overnight or up to 48 hours.
Preheat the oven to 350 degrees F. Remove the lamb from the marinade and pat dry; reserve the marinade. Season the lamb with salt and pepper. Heat the canola oil in a large Dutch oven over medium-high heat. Working in batches, add the lamb and cook until browned, 3 to 4 minutes per side. Add the reserved marinade, the beer and jalapeno and bring to a simmer. Cover, transfer to the oven and braise until very tender, about 2 hours. Remove from the oven and let cool slightly. Skim off any excess fat. Remove the lamb and pull the meat off the bone, discarding the bones and fat. Strain the liquid into a smaller pot and keep warm. Shred the meat with your fingers and transfer to a bowl. Pour the warmed braising liquid over the meat and toss to coat. Divide among corn tortillas and top with cilantro. Photograph by Charles Masters

CHILE BRAISED LAMB TACOS

Chile Braised Lamb Tacos image

Make and share this Chile Braised Lamb Tacos recipe from Food.com.

Provided by Food.com

Categories Lamb/Sheep

Time 3h30m

Yield 4 serving(s)

Number Of Ingredients 27

Ingredients

3 dried ancho chiles, halved, stems removed
2 dried arbol chiles, halved, stems removed
2 cups boiling water
2 tablespoons cider vinegar
1 teaspoon cumin seed
1 teaspoon oregano
kosher salt and black pepper
2 bone-in lamb shanks (about 3 1/2 pounds)
4 cups chicken stock
1/3 cup lime juice
1/3 cup sugar
1/3 cup red wine vinegar
2 chilies, seeded and cut into rings
3/4 cup fresh cilantro leaves, coarsely chopped
1 teaspoon ground cumin
1 teaspoon kosher salt
4 -6 tomatillos, husked and coarsely chopped
2 garlic cloves, smashed and quartered
1 ripe avocado, halved, pitted, peeled and diced
1/2 medium onion, coarsely chopped (about 1/2 cup)
1/2 jalapeno, coarsely chopped with seeds
1 lime, juice of
12 white corn tortillas
1/2 cup fresh cilantro leaves, chopped
4 medium radishes, thinly sliced
1/2 cup queso fresco, crumbled (1 1/2 ounces)
lime wedge, for serving

Steps:

For the braised lamb:.
Heat a medium skillet over medium-high heat. Toast the chiles skin-side up until fragrant and beginning to darken, 30 seconds to 1 minute. Transfer to a bowl and pour enough boiling water to cover and soak until softened, about 15 minutes. Strain, reserving the water. Transfer the chiles to a blender or food processor along with 1/2 cup of the reserved steeping water, the cider vinegar, cumin, oregano and garlic. Process until a smooth paste forms. Sprinkle with salt and black pepper. Place the lamb in a Dutch oven and slather the chile paste over the shanks. Add the chicken stock. Bring the liquid to a boil, and then reduce to a simmer, cover with the lid and braise until the lamb is tender, about 2 hours 30 minutes.
For the pickled peppers:.
Meanwhile, bring the lime juice, sugar and vinegar to a simmer in a small saucepan over medium-high heat, stirring occasionally until the sugar dissolves, about 2 minutes. Put the chiles in a separate bowl and pour the vinegar mixture over. Let cool for about 20 minutes. Discard the liquid before using.
For the guacamole:.
Combine the cilantro, cumin, salt, tomatillos, garlic, avocado, onions, jalapenos and lime juice in a food processor or blender and pulse until combined and still somewhat chunky.
For assembly:.
When cool enough to handle, remove the lamb from the braising liquid and shred. Once the lamb is removed, bring the braising liquid back to a boil and cook until it reduces to about 2 cups of liquid, 10 to 12 minutes. Return the shredded lamb back to the braising liquid in the Dutch oven. Toast the tortillas, if desired, over an open flame just until slightly charred. Fill each tortilla with some of the shredded lamb, guacamole, cilantro, radishes and pickled peppers and top with queso fresco. Repeat until all the tacos are assembled. Serve with lime wedges.

Nutrition Facts : Calories 742, Fat 30.4, SaturatedFat 9.1, Cholesterol 128.2, Sodium 1061.8, Carbohydrate 71.2, Fiber 11.6, Sugar 25.2, Protein 48.9

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