Lamb tacos

When I arrived home Monday, I noticed that I had some lamb left on the bone, from Saturday’s roast lamb. I was in a lighter mood, and, since I had everything else I needed, I decided to make tacos. I don’t care for the hard shell tacos. I prefer to use regular corn tortillas to loosely hold everything together. 

This is a simple way to use up any leftover roast. As far as I am concerned, it is one of my favorite meals. The squeeze of fresh lime, is what makes this so bright and flavorful. Here’s how I put this together.

2 cups of slivered roast lamb

Olive oil

2 large jalapeños, sliced

1 large onion, cut into wedges

1/2 tsp. cumin

1/2 tsp. oregano

1/4 tsp. garlic powder

Adobo seasoning

Dash of Worcestershire sauce

6-8 corn tortillas, warmed

1 cup of sliced heirloom cherry tomatoes

1 lime cut into eighths

1/2 cup of crumbled Cotija cheese

1 cup chopped romaine lettuce

Valentina Hot Sauce (I prefer the hotter black label)

Preparation

To make this, you want to start by cutting everything up, before you begin cooking. Heat two cast iron pans, one for warming the tortillas, and one for cooking the meat. Have the tomatoes, lime, cheese, and lettuce ready on a platter, and set it on the dinner table.

Now you are ready to cook. Add enough olive oil to coat the bottom of the meat pan, and then add the chopped lamb. Stir, give that a minutes, and add the jalapeños. Stir, and let the peppers soften a bit, and then add the onion wedges.

Sprinkle on the cumin, oregano, and garlic powder, and then give a generous sprinkle of adobo seasoning. Stir and let all that sizzle for a few minutes to just soften the onions. When they are just getting soft, sprinkle on a splash or two of Worcestershire sauce. Stir as that sizzles off, and you are ready to serve.

Serving

Heat the corn tortillas, about fifteen seconds per side, on the scalding hot cast iron, and set them between two bread plates, and then set that on the table. Take a corn tortilla, and set it on your dinner plate. Add a few scoops of the lamb onions and peppers. Top that with some of the tomatoes, Cotija cheese, a squeeze of lime, and some lettuce. Sprinkle on some Valentina Hot Sauce, and you are ready. Just shape it into a U, and dig in. Along with this, a bowl of tortilla chips with a good salsa is nice. I opted for a ice cold Mexican beer to wash everything down.