Beer-Braised
Lamb Tacos
By FBWorld Team
Lamb
is a wonderful summertime dish, but sometimes you just
need a change of pace with it. So instead of going with
a simple chop or shank, try this taco recipe for a fresh
take. Hope you enjoy it.
Beer-Braised
Lamb Tacos
Created by: Maryse Chevriere
Yields: 4 Servings
Ingredients:
Salt
Pepper
6 tbls. Chile Powder
4 tbls. Ground Cumin
2 tbls. Ground Coriander
1 tbls. Ground Cinnamon
2 bone-in Lamb Shanks (about 2 1/2 pounds total)
Vegetable Oil
Two-three 12-ounces bottles Dark Beer, (preferably Negra
Modelo)
4 tbls. Apple Cider Vinegar
2-3 tbls. Tomato Paste
1 package Corn Tortillas
1 ripe Avocado, (cut into slices)
1/2 Red Onion, (thinly sliced)
1 Lime, (cut into wedges, for garnish)
Procedures:
1. Combine the rub ingredients (salt,
pepper, chile powder, cumin, coriander, cinnamon) together
in a bowl and mix well. Rub all over the lamb shanks so
that they are completely covered with the spice mixture.
2.
Place a large pot over high heat, drizzle with a little
vegetable oil, and add in the lamb shanks. Sear the shanks
for about 2-3 minutes on each side. Reduce heat to low
and once the pot is no longer scorching pour in the beer,
apple cider vinegar, and tomato paste (if you add in the
liquid when the pot is too hot it will result in a very
smoky apartment). Make sure that the liquid covers the
shanks almost entirely then cover the pot and let it simmer
for 3-4 hours.
(If
you want, you can refrigerate the meat in the braising
liquid overnight.)
3.
Remove from heat and once the meat has cooled slightly,
enough for you to handle it, use a fork to pull the meat
from the bone. To serve, add some of the shredded lamb
to a corn tortilla, top with a few slices of avocado,
a couple pieces of sliced red onion, and a squeeze of
lime juice.
Recipe
courtesy of TheDailyMeal.com
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