Lordy, Lordy Chitlins, it has been a very hectic week for me. I’m surprised I’m even getting a chance to post anything today given I was practically on my deathbed Tuesday with a stomach bug. Let’s just say I’ve been subsisting on crackers, ginger ale, and coconut water while having intermittent dreams about being mauled by lions in my stomach. Yeah. The smell of most food right now turns me off completely so it was a total battle of the wills to get these tacos photographed for you this morning.
BUT! I persevered because I have finally made a dish that even The BF didn’t want to make any changes to it. It’s a freakin’ miracle. In fact, he enjoyed it so much he said to me, “I give you permission to put these on the blog.” Oh I didn’t tell you? I have to ask him permission before I post anything. *cough*yeahright*cough*
Anywhozit. These tacos, go make them. Right now. Stop drooling on your keyboard and run home and make these. And then thank me. I’m fairly new the whole homemade taco filling racket, which is surprising because I love me some spicy food. But seriously, all those different peppers out there confuse me and it’s always my luck that I pick the spiciest ones at the market and I’m liable to send someone to the hospital for ingestion of the world’s deadliest pepper. It hasn’t happened yet, but I’m pretty sure it’ll be in the near future.
For example. The original recipe calls for dried Ancho chilies. I had to look up what that was, they’re dried Poblano peppers, which I’m fairly certain don’t have that much heat to them. Well, I couldn’t find them, but the picture of dried Ancho chilies looks shockingly similar to dried hot peppers the local world market sells so I just grabbed those. Fun fact: dried hot chilies will burn the shit out of your fingers while you’re working with them. You’ve been warned.
However, after cooking for a little over an hour and a half their flavor had mellowed out so much that you wouldn’t even know I had used the world’s most deadly dried chilies (this is just my assumption, I’m not an expert though). Anyway, if you can actually find dried Ancho chilies, let me know how this tastes with those. Honestly, if it weren’t for my stomach bug I would have finished these off before I even had a chance to photograph them.
These tacos are so good The BF even came to my apartment to eat them. It was a day of miracles. Yeah so, Ladies. If you’re looking to snag a guy and get him to your apartment for dinner, make these. If your man doesn’t like lamb (dump him, ha. Kidding. Actually, no I’m not, dump him. He’s clearly not worth your time) then you can very easily substitute beef or even turkey if you don’t like red meat. They’ll taste a little different though, and I have the sense that the sauce might overpower any non-red meat, so just keep that in mind.
Anyway. Go make these.
Love and kisses,
Oh P.S. these are totally awesome for that really cool holiday that’s coming up on Saturday, I think it’s called like Cinco de Drunkfest….of Drunkfest de Mayo? Or maybe it’s Cinco de Tequila? Something like that. I know it involves Tequila though, and sombreros. Oh and mustaches, so I’m totally in.
Lamb Tacos with Tomatillo Sauce
Recipe only slightly adapted from From Away Cooking
2 whole dried ancho chilies or hot chilies (they’re big, brownish and flat)
6 tomatillos, peeled and quartered
1/2 medium onion, roughly chopped
1 teaspoon ground cumin
1 teaspoon dried oregano
1 chicken bullion cube
1/2 cup water (reserved from soaking the anchos)
Salt and pepper to taste
1 lb lamb stew meat
1 teaspoon vegetable oil
Cotija cheese (found in the Mexican/Hispanic section of the market)
Salsa Mexicana (basically chopped serrano chiles, tomatoes and onion, I suggest buying it, cuz chopping all that stuff is a bitch)
In a small sauce pot place the dried chilies and add water, enough to cover by an inch. Bring to a simmer, remove from heat, cover pot and let sit for about 10 minutes or until the chilies have softened.
In a large food processor add the tomatillos, onion, spices and bullion cube. When chilies have softened carefully remove the stems with a pair of tongs and add the chilies to the processor, along with 1/2 cup of the reserved water. Pulse in one second bursts until ingredients are combined but not soupy.
In a large sauce pot or dutch oven, head the vegetable oil and brown the lamb on all sides, about 5-6 minutes. Add the sauce from the processor and simmer for 1 to 1 1/2 hours, or until the lamb is tender and easily shreds. Once lamb has finished cooking, shred it and add back to the pot.
Serve with corn tortillas, salsa, hot sauce (if you like it spicy), cheese, avocado and limes.
Leftover filling can be kept in an airtight container in the fridge for up to a week and the flavor only gets better after a day.