Chef Tom Fraker
“Hidalgo Style” Lamb Barbacoa Street Tacos
“Hidalgo Style” Lamb Barbacoa Street Tacos
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
Mexican
Servings
8 tacos
Prep Time
10 minutes
Cook Time
50 minutes
Ingredients
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2 Melissa's Dried Hatch Peppers - stems and seeds removed
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Water to cover peppers
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1 clove Melissa’s Peeled Garlic
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1 teaspoon Dried Oregano
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2 tablespoons Extra Virgin Olive Oil
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1 pound Lamb Rack - cut into 4 double chops
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1 Fresh Pasilla Pepper - diced
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½ Melissa’s Perfect Sweet Onion - diced
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2 Roma Tomatoes - diced
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1 Green Bell Pepper - diced
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1 (12 ounce) can Beer
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1 teaspoon Freshly Ground Pepper
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1/2 teaspoon Ground Cumin
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1 tablespoon Kosher Salt
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1/2 cup Green Olives
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8 Street Corn Tortillas
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Shredded Lettuce
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Tomato
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Shredded Cheese
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Melissa’s Pickled Jalapeño Peppers
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Melissa’s Perfect Sweet Onion
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Lime Wedges (juice)
Taco filling ingredients
Directions
In a medium size pot, add the dried peppers and cover with water. Bring to a boil, reduce the heat and simmer for 5 minutes. Next, place the peppers, 1 cup of the pepper water, the garlic and dried oregano into a blender and mix until smooth.
Heat the olive oil in a large pot and add the lamb chops. Sear the meat on all sides. Next add all of the ingredients, (except the tortillas), including the blended sauce, to the pot, stir and bring to a boil. Reduce the heat, cover and simmer for 45 minutes or until the meat is very tender. When cool enough to handle, remove the lamb, cut the meat off of the bone and shred it.
To make the tacos, add some of the lamb to a tortilla and top with your preferred taco filling ingredients. Repeat for the remaining tortillas.
Filed in:
Dried Hatch Peppers,
Entree,
Organic Bell Peppers,
Organic Iceberg Lettuce,
Organic Limes,
Organic Roma Tomatoes,
Peeled Garlic,
Perfect Sweet Onions,
Pickled Jalapeño Peppers,
Tacos,
“Hidalgo Style” Lamb Barbacoa Street Tacos
