Servings
4
Ingredients
Almond Salsa Macha
- 1.4 kilograms blended oil
- 400 grams almonds
- 100 grams garlic cloves
- 40 grams guajillo chiles, seeded
- 20 grams chile de árbol, seeded
- 140 grams distilled vinegar
- 20 grams kosher salt
To Assemble and Serve
- 2 pounds American lamb shoulder, trimmed and finely chopped
- Kosher salt
- 100 grams olives, pitted and chopped
- 1 avocado, sliced
- Toastadas
Directions
For the Almond Salsa Macha:
In a pot over medium flame, heat oil. Add almonds and garlic. Reduce heat and cook 10 minutes, or until garlic is toasted and fragrant. Add chiles and cook additional 10 minutes. Transfer to a blender. Add vinegar and salt.
Blend until a salsa-like consistency is achieved. Set aside.
To Assemble and Serve:
In a large mixing bowl, season generously American lamb with salt. Add desired amount Almond Salsa Macha and toss until evenly coated. Set aside. Place ring mold on a serving plate. Fill with lamb mixture. Top with olives and avocado. Serve with tostadas.
USDA recommends the following time and temperature parameters
Ground Lamb
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest
