Servings
50-75 Tacos
Ingredients
For the Lamb
- 6 American lamb shoulders
- 6 guajillo chiles, seeded
- 6 ancho chiles, seeded
- 6 avocado leaves
- 1/8 cup coriander seeds
- 1/8 cup cumin seeds
- 1 stick Mexican cinnamon
- Canola oil
Lamb Spice
Yield: 4 cups
- 500 grams ground cumin
- 300 grams ground black pepper
- 250 grams onion powder
- 200 grams paprika
- 170 grams ground oregano
- 120 grams ground coriander
- 90 grams ground cinnamon
- 75 grams garlic powder
- 60 grams ground cloves
- 45 grams avocado leaves
Avocado Salsa
Yield: 1 quart
- 600 grams avocado
- 250 grams tomatillos
- 120 grams diced yellow onions
- 75 grams cilantro
- 50 grams lime juice
- 30 grams serrano chiles
- 13 grams kosher salt
To Assemble and Serve:
Yield: 1 serving
- Corn tortilla
- Cilantro
- Diced onions
- Lime wedge
Directions
or the Lamb:
Heat oven to 300°F. In a large hotel pan, combine American lamb, chiles, avocado leaves, and spices until lamb is evenly coated. Cover the lamb with enough oil to submerge, then cover the pan with aluminum foil. Cook for 4 hours, or until lamb is fork-tender. Let cool. Once lamb is cooled, dice into bite-sized pieces. Reserve.
For the Lamb Spice:
In a Vitamix Commercial blender, combine all ingredients until a fine powder is achieved. Transfer to an airtight container and reserve.
For the Avocado Salsa:
In a Vitamix Commercial blender, combine all ingredients until smooth. Transfer to an airtight container and refrigerate.
To Assemble and Serve:
Heat and prepare a grill. Add 3 ounces lamb and grill until crisp. Transfer crispy lamb to a mixing bowl. Add lamb spice and toss to coat. Set aside.
Place tortilla on a serving plate. Top with spiced lamb followed by desired amount of avocado salsa. Garnish with cilantro and onions.
Serve with lime wedge.
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
