Braised Lamb Tacos

Name: Braised Lamb Tacos
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 10
Cuisine: Mexican
Ingredients: 2 teaspoons ancho chile powder; 680 grams lager beer (I like Great Lakes Dortmunder Gold); 454 grams crushed tomatoes; 3 Tbsps canola oil; 10 servings Cilantro, for topping; 1 cinnamon stick; 1 Tbsp coriander seeds; 10 servings Corn tortillas, warmed, for serving; 1 Tbsp cumin seeds; 10 cloves garlic, smashed; 1 jalapeno pepper, chopped; 10 servings Kosher salt and freshly ground pepper; 2 kilograms bone-in leg of lamb, cross-cut into 5 to 6 pieces (ask your butcher to do this); 2 Tbsps packed light brown sugar; 237 milliliters extra-virgin olive oil; 0 teaspoons red pepper flakes; 237 milliliters sherry vinegar

You can never have too many main course recipes, so give Braised Lamb Tacos a try. This recipe covers 22% of your daily requirements of vitamins and minerals. This recipe serves 10. Watching your figure? This gluten free and dairy free recipe has 354 calories, 32g of protein, and 14g of fat per serving. Head to the store and pick up brown sugar, cinnamon stick, sherry vinegar, and a few other things to make it today. To use up the cinnamon stick you could follow this main course with the Cinnamon Ice Cream with Cinnamon Crisps as a dessert. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes approximately 3 hours.

Instructions

Toast the cumin and coriander seeds in a small skillet over medium heat, swirling the pan, until slightly darkened, about 2 minutes.

Ingredients you will need

Whole Coriander Seeds

Cumin

Toast

Equipment you will use

Frying Pan

Transfer to a large bowl.

Equipment you will use

Bowl

Add the vinegar, olive oil, garlic, red pepper flakes, cinnamon stick, brown sugar, chile powder and tomatoes; whisk to combine.

Ingredients you will need

Red Pepper Flakes

Cinnamon Stick

Chili Powder

Brown Sugar

Olive Oil

Tomato

Vinegar

Garlic

Equipment you will use

Whisk

Put the lamb in a large nonreactive container and add the marinade; cover and refrigerate overnight or up to 48 hours.

Ingredients you will need

Marinade

Lamb

Preheat the oven to 350 degrees F.

Equipment you will use

Oven

Remove the lamb from the marinade and pat dry; reserve the marinade. Season the lamb with salt and pepper.

Ingredients you will need

Salt And Pepper

Marinade

Lamb

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.

Ingredients you will need

Canola Oil

Lamb

Equipment you will use

Dutch Oven

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.

Ingredients you will need

Jalapeno Pepper

Marinade

Beer

Equipment you will use

Oven

Remove from the oven and let cool slightly. Skim off any excess fat.

Equipment you will use

Oven

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.

Ingredients you will need

Bone

Lamb

Meat

Equipment you will use

Bowl

Pot

Pour the warmed braising liquid over the meat and toss to coat. Divide among corn tortillas and top with cilantro. Photograph by Charles Masters

Ingredients you will need

Corn Tortilla

Cilantro

Meat

Equipment

Ingredients

Servings:

2teaspoons

ancho chile powder 680grams

lager beer (I like Great Lakes Dortmunder Gold)454grams

crushed tomatoes 3Tbsps

canola oil 10servings

Cilantro, for topping 1

cinnamon stick 1Tbsp

coriander seeds 10servings

Corn tortillas, warmed, for serving 1Tbsp

cumin seeds 10cloves

garlic, smashed 1

jalapeno pepper, chopped 10servings

Kosher salt and freshly ground pepper 2kilograms

bone-in leg of lamb, cross-cut into 5 to 6 pieces (ask your butcher to do this)2Tbsps

packed light brown sugar 237milliliters

extra-virgin olive oil 0teaspoons

red pepper flakes 237milliliters

sherry vinegar

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Archery Summit Willamette Valley Pinot Noir. Reviewers quite like it with a 4.9 out of 5 star rating and a price of about 40 dollars per bottle.