Chef Aaron Brooks Lamb tacos with salsa verde and avocado
- Prep time 20Min
- Cook time 3Hr, 30Min
- Technique Braise
- Meat Lamb
- Cut Shoulder
- Serves 10
Chef Aaron Brooks’ tender nuggets of lamb slow-cooked with chipotle, citrus and a host of herbs and spices take a favorite food in a new direction.
Ingredients
1 pc boneless Austalian lamb shoulder or leg
¼ tsp oregano
¼ tsp cumin seeds, toasted
4 whole cloves, toasted
4 garlic cloves
6 whole all spice, toasted
4 Tbsp sugar
¼ C lime juice
¼ C sour orange juice
1 piece chipotle peppers in adobo
½ Tbsp achiote paste
1 pint tomatoes
Pinch cinnamon powder
Avocado puree:
5 Avocados
Juice of 2 lime
1 Tbsp sour cream
1 Tbsp mayonnaise
2 Tbsp evoo
1 Tbsp sugar
Salt, to taste
Salsa verde:
3 clove garlic
¾ jalapeno
2 sprigs oregano picked
1 ¼ bunch cilantro
1 ¼ bunch parsley
½ C white vinegar
½ C evoo
Salt to taste
Radish slaw:
1 C julienne watermelon radish
1 C julienne red radish
¼ C thinly sliced white onion
½ C rough chopped cilantro
½ C rough chopped mint
Juice of 2 limes
1 Tbsp Mexican hot sauce
Pinch sugar
Salt, to taste
Serving ingredients:
4 Tbsp extra virgin olive oil
¼ C shredded queso fresco
12 corn or flour tortillas
¼ C chopped cilantro
¼ C diced white onion
Method
Season lamb with salt, pepper and olive oil. Sear on hot grill on all sides and set aside. Grind all dry spices. Blend the spices with the remaining ingredients and 1 teaspoon salt. Rub the lamb with the marinade and place dutch oven. Pour remaining marinade over lamb and top with one sliced onion. Cover tightly and cook at 275 degrees or at Low on your stovetop for 2 ½ to 3 hours or until the meat is tender and shreadable. Once cooked allow the meat to rest at room temperature for 30 minutes. Remove the meat from the cooking liquids and refrigerate. Once cool, cut into 1 ½ inch chunks. Combine all Avocado puree ingredients and puree till smooth. Combine all Salsa Verde ingredients in blender and season to taste. Combine all radish slaw ingredients just before serving.
To Serve: Heat olive oil in a nonstick fry pan. Add 3 cups of the diced lamb and fry till crispy. Add the diced onion, chopped cilantro and season with salt. Heat tortillas on a hot griddle. Place a little avocado and radish slaw in each tortilla, top with sautéed lamb, salsa verde and a little queso fresco. Serve with lime wedges, your favorite hot sauce and cold beer!
