Spicy Lamb Taco
Taco Tuesday just got a little bit more exciting! Tender, juicy, and finger-licking good, these lamb tacos are going to be some of the best tacos you’ve ever had!
Servings: 3 servings
Calories: 792kcal
Ingredients
- 6 corn or flour tortillas
- 1 pound ground lamb
- 2 small yellow onion
- 5 garlic cloves
- 1 teaspoon cumin seeds
- ¾ cup beer
- ½-1 teaspoon salt adjust to taste
- ¼ teaspoon black pepper
Chili Paste:
- 2 dried guajillo chiles
- 1 dried ancho chiles
- ½ 15-ounce can fire-roasted whole tomatoes
Fresh vegetables:
- 1 bunch radishes sliced into half-moons (about ¼ cup)
- 1 cucumber
- 3 cups thinly sliced cabbage
- 1 bunch cilantro or parsley
Instructions
- To make the chili paste: Cut the guajillo chilies, ancho chilies in half and remove seeds. Half-fill a saucepan with water and place the saucepan on the stovetop at high heat. Once the water is hot, turn off the heat. Add the chili peppers and set them aside for 30 minutes. Puree fire-roasted tomatoes and chilies. Set aside.
- Meanwhile, cut the onion into slices. Mash the garlic and heat a pan over high heat.
- Put onion and garlic for a few minutes on high heat (5 to 6 minutes).
- Add the minced lamb and add the dry spices. Reduce the heat and let the minced meat cook.
- Ten minutes before the minced meat is completely ready, pour the chili paste and beer. Leave on low heat until the liquid has evaporated.
- Cut the cabbage into thin strips, radishes, and cucumbers into thin slices, coriander, or parsley (depending on what you choose) cut roughly. Combine in a large bowl, season with salt and pepper. Set aside.
- To make the yogurt sauce: In a bowl, place the Greek yogurt, feta cheese (crushed), lemon sauce, lemon zest, garlic (pressed), and mint (finely chopped). Mix well to combine the ingredients. Sprinkle with more mint if desired and set aside.
- To assemble the tacos: Pour the minced meat into a bowl. In the pan, where we fry the minced meat and spices, put the tortilla bread, and leave on high heat for 1-2 minutes. Remove the tortillas from the pan and add the minced lamb at the bottom, followed by the fresh vegetables and the yogurt sauce on top.
- Sprinkle with more cilantro or parsley and serve warm.
Notes
- When cooking the lamb in your pan, be sure to break up the pieces with a wooden spoon or spatula so you get crispy pieces that aren’t lumped together.
- Be sure to heat up the flour or corn tortillas in the pan before assembling the tacos as it makes them more pliable as well as more flavorful.
- Making sure the pan is on high heat and is hot really helps caramelize and crisps everything up. Stir frequently to avoid burning.
Nutrition
Serving: 2tacos | Calories: 792kcal | Carbohydrates: 58g | Protein: 39g | Fat: 44g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 1468mg | Potassium: 1160mg | Fiber: 9g | Sugar: 16g | Vitamin A: 3916IU | Vitamin C: 41mg | Calcium: 269mg | Iron: 7mg