Recipe Provided ByChef John Bates
5 pounds ground American Lamb shoulder
1/2 cup olive oil
1 12oz can Lone Star beer or Dos Equis
1 28oz Rotel Original Tomatoes and Green Chilies
1 quart water
2 tablespoons minced garlic
2 cups small diced white, onion
2 tablespoons ground cumin
2 tablespoons Mexican oregano
2 tablespoons kosher salt
2 tablespoons ground black pepper
8 serrano chilies
4 bunches of Italian flat leaf parsley
4 bunches cilantro
8 cloves fresh garlic
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 cup red wine vinegar
1 1/2 cups extra virgin olive oil
Lime Pickled Onions:
1 white onion peeled and julienned
3 limes zested
1 teaspoon salt
1 teaspoon sugar
1/2 cup seasoned rice wine vinegar
Refried White Beans:
5 pounds of soaked great northern white beans
2 gallons water
1 quart whole garlic cloves
1 quart olive oil
1/4 cup kosher salt
For the Lamb Picadillo: In a large heavy bottom pan heat ¼ cup of the olive oil over medium-high heat and brown the American ground lamb. Remove and set aside the browned lamb and any juices. Add another ¼ cup olive oil to the same pan, the onion, the garlic, and sweat until translucent. Next, deglaze the pan with beer and simmer for 1 minute. Then add all of the remaining ingredients including reserved lamb back to the pan. Bring the pot back up to a simmer, set to medium-low heat, and stew for 1 to 1 1/2 hours until tender. Add water as needed. When the stewed lamb is tender, taste and adjust seasoning if needed. Keep lamb warm until service starts.
For the Serrano Chimichurri: On a gas range roast the 8 serrano chilies. Set aside and remove the stem, do not peel or seed. Next add to the bowl of a food processor the chilies, parsley, cilantro, garlic, salt and black pepper. Grind until finely chopped. Next, add the olive oil and red wine vinegar. Process until smooth creating a sauce. Taste and adjust seasoning if needed, and set aside.
For the Lime Pickled Onions: In a bowl add onion, zest of 3 limes, salt, sugar, and rice vinegar. Let sit for one hour.
For the Refried Beans: In a large pot add the beans, water, and salt and bring up to a boil then lower heat and simmer beans until done. While the beans are cooking add garlic and olive oil to a small saucepan. Set burner to low heat and slowly caramelize/confit garlic cloves. Remove garlic from heat when golden brown and reserve oil and garlic together. When white beans are tender drain cooking liquid and reserve. Remove garlic from olive oil and add to white beans. Blend beans and garlic with a hand-held blender. Slowly add 3 cups of garlic oil to the beans and continue to puree. Finally, adjust the beans with cooking liquid to the desired consistency. Taste and adjust seasoning if needed, hold white beans hot.
Assembly: Take one crispy tostada shell and smooth about 3 tablespoons of refried white beans onto the shell. Next, add 1/4 cup lamb picadillo onto the refried beans. Then spoon about 2 tsp chimichurri onto lamb picadillo. Finally, top off with crumbled queso fresco and lime pickled onions.
USDA recommends the following time and temperature parameters
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest