Tag Archives: fiesta friday

Jalapeno Chips

Years ago I made my first visit to Texas to celebrate the wedding of two dear friends.  The wedding was held in rural Texas where the bride was from – a totally different kind of place than I have ever known.  A real “one horse town,” Cleburne, TX didn’t have a ton of dining options but one dish stands out, now almost 5 years since that trip.  Deep fried jalapeno chips – we ordered them with lunch, we went back and ordered more for a snack before the ceremony, and then we got them late night after the reception.  Super spicy and served with a ranch type dressing I could seriously have eaten these all day long.  When we got back from the wedding I set out to make these part of our lives.

DSC03979

Cause you should definitely drink habanero beer alongside jalapeno chips!

Now if these were going to become part of our regular diet, then deep frying and dipping it into a fatty sauce wasnt going to do.  So I baked them and used my standard go to yogurt sauce (also seen here and here).  These are pretty spicy, even with the seeds taken out.  I find its best if you get the biggest jalapenos you can find as its easier to get most of the membrane and seeds out.  Look at these big boys!

DSC03974

I serve these all the time as a healthy side with tacos or as an appetizer – they would be perfect for watching football this weekend and are totally guiltless.

Jalapeno Chips (printable version at the end of the post)

Inspiration:  A Texas Trip
Special Equipment:  plastic gloves (optional)

  • 1 cup plus 2 tablespoons buttermilk
  • 1 cup breadcrumbs
  • cooking spray
  • 8-10 large jalapenos
  • 6 ounces non fat Greek plain yogurt
  • 3 to 4 tablespoons chopped fresh herbs (I like chives, parsley, thyme, mint – anything works)
  • 1 garlic glove, minced or grated
  • salt and pepper

Put one cup of the buttermilk and the breadcrumbs in two separate bowls.  Preheat your oven to 400 degrees and coat a cookie sheet with cooking spray and set aside.  If you have plastic gloves don those now!  With a knife cut off both ends of the jalapenos and discard.  Then cut each pepper into 1/2 inch thick rings, I like to do it on a bit of a diagonal.

DSC03975

Put the jalapeno rings into the buttermilk.  (I keep the gloves on for this part to keep my hands clean)

DSC03982

Shake off the excess buttermilk and coat each ring in the breadcrumbs.  Once they are coated place on the cookie sheet.  Once they are all coated you can pop them in the fridge for up to 24 hours before baking them off or if you are ready to go, place them in the oven.  DSC03983

Bake for 8 minutes, then shake the cookie sheet or flip the chips over and bake for another 8 minutes.  While the chips are baking combine the yogurt, herbs, garlic and salt and pepper in a bowl.  Add the rest of the buttermilk until it is a good dipping consistency (the dip can be made days in advance and is great with pretty much anything).  When the chips are done sprinkle them with salt and serve with the yogurt sauce.

DSC04003

Jalapeno Chips

  • Servings: 4-6
  • Time: 15 minutes
  • Print

Special Equipment:  plastic gloves (optional)

  • 1 cup plus 2 tablespoons buttermilk
  • 1 cup breadcrumbs
  • cooking spray
  • 8-10 large jalapenos
  • 6 ounces non fat Greek plain yogurt
  • 3 to 4 tablespoons chopped fresh herbs (I like chives, parsley, thyme, mint – anything works)
  • 1 garlic glove, minced or grated
  • salt and pepper

Put one cup of the buttermilk and the breadcrumbs in two separate bowls.  Preheat your oven to 400 degrees and coat a cookie sheet with cooking spray and set aside.  If you have plastic gloves don those now!  With a knife cut off both ends of the jalapenos and discard.  Then cut each pepper into 1/2 inch thick rings, I like to do it on a bit of a diagonal.  Once you have all the rings use your fingers to pop out the seeds and membranes in the middle.  Put the jalapeno rings into the buttermilk.  (I keep the gloves on for this part to keep my hands clean)  Shake off the excess buttermilk and coat each ring in the breadcrumbs.  Once they are coated place on the cookie sheet.

Once they are all coated you can pop them in the fridge for up to 24 hours before baking them off or if you are ready to go, place them in the oven.  Bake for 8 minutes, then shake the cookie sheet or flip the chips over and bake for another 8 minutes.  While the chips are baking combine the yogurt, herbs, garlic and salt and pepper in a bowl.  Add the rest of the buttermilk until it is a good dipping consistency (the dip can be made days in advance and is great with pretty much anything).  When the chips are done sprinkle them with salt and serve with the yogurt sauce.

Carne Asada

I found this awesome Mole Salt by Amola at where else, Salt and Sundry, and have used it to season avocado toast and punch up my hot coca.  I realized that since it already has some spices like coca and cinnamon in it that I could throw it into a spice blend and skip some steps.  This spice rub would be great on pork as well but my man was asking for steak so for Fiesta Friday we went with Carne Asada.

DSC03989

For carne asada what you really want is a nice crust on the outside so I made sure to include some brown sugar in the spice rub to help caramelize the meat.  I used a flat iron steak which I like because it has a good amount of fat but isn’t too thick so it cooks quickly.  I also like skirt steak for this – flank, which is usually my go to steak is a little too lean for me but is certainly traditional for carne asada.  This would be great with my tex mex quinoa salad on the side or Mexican beans and greens.  Carne asada is also perfect for steak tacos – make sure to serve them up with my HOT habanero sauce and some sour cream.

Carne Asada (printable version at the end of the post)

Inspiration:  Mole Salt
Special Equipment:  grill

  • 1 1/2 teaspoon chili powder (I used pasilla chili powder)
  • 1 teaspoon ground coriander
  • 1 teaspoon brown sugar
  • 1/4 teaspoon cayenne
  • 1/2 teaspoon Mole salt (or 1/2 teaspoon kosher salt plus a pinch of coca powder and a pinch of cinnamon)
  • 1 pound flat iron or skirt steak

Mix the spices together in a small bowl.  Pat the meat dry and rub all over both sides with the spice mixture.

DSC03992

Let sit at room temperature for at least 30 minutes, up to an hour.  Light your grill on high and grill 3 to 5 minutes per side depending on the thickness of your meat and how you like your steak done.

DSC03994

Cover with tin foil and rest for 10 minutes before slicing against the grain.

DSC04004

Carne Asada

  • Servings: 3-4
  • Time: 10 minutes active, up to 1 hour 20 minutes total
  • Print

Special Equipment:  grill

  • 1 1/2 teaspoon chile powder
  • 1 teaspoon ground coriander
  • 1 teaspoon brown sugar
  • 1/4 teaspoon cayenne
  • 1/2 teaspoon Mole salt (or 1/2 teaspoon kosher salt plus a pinch of coca powder and a pinch of cinnamon)
  • 1 pound flat iron or skirt steak

Mix the spices together in a small bowl.  Pat the meat dry and rub all over both sides with the spice mixture.  Let sit at room temperature for at least 30 minutes, up to an hour.  Light your grill on high and grill 3 to 5 minutes per side depending on the thickness of your meat and how you like your steak done.  Cover with tin foil and rest for 10 minutes before slicing against the grain.

 

 

Mexican Beans and Greens

Beans and Greens is a super traditional Italian dish that is usually made with bitter escarole greens and creamy white cannellini beans.  I love this dish and make it often.  However, for Fiesta Friday I wanted to come up with a Mexican version.  Black beans sub in along with black kale to give this dish a more rustic touch and mezcal is thrown in for good measure.  I had lovely spring onions from the farmers market but you could use a red onion, or regular white onion no problem.  This dish comes together really quickly and can be a great vegan/vegetarian main dish served alongside quinoa or rice.  I love to have it with braised turkey tacos or grilled skirt steak.  This is a great side to make extra of so you can have it for lunch the next day – really filling and healthy with a ton of flavor.  Happy Fiesta Friday and see you all next week!

DSC03847

Mexican Beans and Greens (printable version at the end of the post)

Inspiration:  a spicier, smokier version of the Italian classic
Special Equipment:  none

  • 3 tablespoons olive oil
  • 1 bunch spring onions, chopped or 1 medium red or white onion, chopped
  • 2 cloves of garlic, minced or grated
  • 1 jalapeno, chopped
  • 1 can black beans, drained and rinsed
  • 1 large bunch of black kale (also called dinosaur or lacinato) – leafy part ripped off the stem and sliced thinly
  • 1/2 cup mezcal

In a large skillet (that has a lid) heat the olive oil over medium heat.  Add the onions, garlic (being careful not to burn the garlic) and jalapeno.  Cook for 3-5 minutes until the onions are soft.  Add in the beans and kale and toss so everything is combined.

DSC03852

Add the mezcal and cover – adjust the heat until it is just simmering, usually low or medium low.  Cook for 10 minutes.  Remove the cover and season with salt and pepper.  If the liquid hasn’t all cooked off yet cook uncovered for several more minutes.

DSC03854

Mexican Beans and Greens

  • Servings: 4
  • Time: 15 minutes
  • Print

Special Equipment:  none

  • 3 tablespoons olive oil
  • 1 bunch spring onions, chopped or 1 medium red or white onion, chopped
  • 2 cloves of garlic, minced or grated
  • 1 jalapeno, chopped
  • 1 can black beans, drained and rinsed
  • 1 large bunch of black kale (also called dinosaur or lacinato)
  • 1/2 cup mezcal

In a large skillet (that has a lid) heat the olive oil over medium heat.  Add the onions, garlic (being careful not to burn the garlic) and jalapeno.  Cook for 3-5 minutes until the onions are soft.  Add in the beans and kale and toss so everything is combined.  Add the mezcal and cover – adjust the heat until it is just simmering, usually low or medium low.  Cook for 10 minutes.  Remove the cover and season with salt and pepper.  If the liquid hasn’t all cooked off yet cook uncovered for several more minutes.

 

Creamy Avocado Linguine

Always looking for ways to incorporate pasta into my day I concocted this dish the other day.  I was hoping to use up items in my fridge and pantry and since there is always some rotation of peppers hanging around I thought a pasta with an almost guacamole type sauce would be good.  But we can be more refined than that right?  So blend all the ingredients together and get a silky smooth yet spicy and complex sauce.  DONE.   A great vegetarian main course or side for some grilled chicken.  I topped it with sliced fresno chilis (sometimes called red jalapenos) which are easily my favorite pepper to use these days but you could leave those off, use another pepper or just sprinkle on red pepper flakes if you need more heat.  I also had queso fresco on hand, a semi hard salty Mexican cheese, but parmesan would be a good sub.  Or omit the grated cheese on top and you will have a super creamy but creamless vegan dish on your hands (I could not help myself and of course added the cheese).

DSC03414

Creamy Avocado Linguine (printable version at the end of the post)

Inspiration:  guacamole pasta
Special Equipment:  food processor

  • 1 large poblano pepper
  • 1 tablespoon canola or veggie oil
  • 1 onion, chopped
  • 2 cloves of garlic, smashed and peeled
  • 1 avocado
  • juice of 2 limes
  • 3/4 pound of linguine (I used fresh…from Wegmans)
  • 2 fresno chilis
  • queso blanco

Preheat your broiler and stem the poblano.  Place the poblano on a cookie sheet and broil for about 15 minutes, turning occasionally, until the skin is blistered and blackened.  Put in a bowl and cover with plastic wrap to steam for 10 minutes.

DSC03410

Peel and seed the peppers (I like to do this with plastic gloves on).  Put the poblano into the food processor.  While the peppers are steaming, heat the oil over medium heat in a small skillet.  Sautee the onion and garlic for 10 minutes until softened but not browned (lower the heat if you need to keep it from browning).  Scrape the onion mixture into the food processor.  Cut the avocado in half, get rid of the pit and scrape all of the meat into the food processor.

DSC03417

Pulse a couple of limes to combine then add the lime juice.  Run until smooth then taste for salt and pepper.  Bring a large pot of water to boil, salt the water and cook the pasta according to the directions.  While the pasta cooks, finely slice the fresno chilis and grate the queso fresco for the pasta.  Drain the pasta and toss with the avocado sauce.  Top with the sliced chilis and cheese.

Creamy Avocado Linguine

  • Servings: 4
  • Time: 30 minutes
  • Print

Special Equipment:  food processor

  • 1 large poblano pepper
  • 1 tablespoon canola or veggie oil
  • 1 onion, chopped
  • 2 cloves of garlic, smashed and peeled
  • 1 avocado
  • juice of 2 limes
  • 3/4 pound of linguine (I used fresh…from Wegmans)
  • 2 fresno chilis
  • queso blanco

Preheat your broiler and stem the poblano.  Place the poblano on a cookie sheet and broil for about 15 minutes, turning occasionally, until the skin is blistered and blackened.  Put in a bowl and cover with plastic wrap to steam for 10 minutes.  Peel and seed the peppers (I like to do this with plastic gloves on).  Put the poblano into the food processor.  While the peppers are steaming heat the oil over medium heat in a small skillet.  Sautee the onion and garlic for 10 minutes until softened but not browned (lower the heat if you need to keep it from browning).  Scrape the onion mixture into the food processor.  Cut the avocado in half, get rid of the pit and scrape all of the meat into the food processor.  Pulse a couple of limes to combine then add the lime juice.  Run until smooth then taste for salt and pepper.

Bring a large pot of water to boil, salt the water and cook the pasta according to the directions.  While the pasta cooks, finely slice the fresno chilis and grate the queso fresco for the pasta.  Drain the pasta and toss with the avocado sauce.  Top with the sliced chilis and cheese.

Blackberry Mojito

What better way to kick off a long weekend then with a fresh and fruity drink?  My friend Jim just got back from Vegas where he told me about a blackberry mojito he sipped by the pool.  Regular mojitos are a great summer drink already but the addition of blackberries got me super excited to make one.  A little extra tartness and the beautiful color!  Back in my bartending days mojitos were my mortal enemy but making them at home is way easier than making say 12 of them at happy hour in 2 minutes!  Really all you need is a muddler (this one is the newer version of mine and actually even better with a larger face to smash with) but even if you don’t have one you can just use the handle of a wooden spoon.

DSC03778

I muddled right into my highball glass as these are pretty solid but if you are using a more fragile glass do yourself a favor and do it in a cocktail shaker and then pour it into your glass. Many a pretty tumbler has been lost to overzealous muddling.  Mix up one of these, sit back and relax and enjoy the official start of summer!

Blackberry Mojito (printable version at the end of the post)

Inspiration:  sipping cocktails by the pool in Vegas
Special Equipment:  muddler or wooden spoon handle

  • 1 cup granulated sugar
  • 1 cup water
  • 1 bunch of mint
  • 3 blackberries (plus 1 for garnish if you would like)
  • 2 ounces freshly squeezed lime juice (plus a lime wedge for garnish, also optional)
  • 2 1/2 ounces white rum
  • ice
  • club soda

In a small saucepan combine the sugar and water and bring to a boil over medium high heat.  Stir occasionally until all the sugar has dissolved (about 4 minutes).  Turn off the heat and add 4 or 5 sprigs of mint.  Let the mint steep for 10 minutes, then pull out the sprigs and put the simple syrup in the fridge to chill.  This can be made ahead and stored in the fridge for a week (you only need 2 ounces for the cocktail so you will have plenty of left over for more mojitos or to stir into iced tea).

DSC03773

In a highball glass, or in a cocktail shaker, add 8 mint leaves and the blackberries.  Using your muddler smash the leaves and berries together to release the oils of the mint and the juice of the berries.  Add the lime juice, 2 ounces of the mint simple syrup, and the rum.  Fill the rest of the glass with ice and top with the club soda.  Stir to combine and garnish with a blackberry and lime if desired.

DSC03771

Blackberry Mojito

  • Servings: 1
  • Time: 30 minutes for syrup, 1 minute for cocktail
  • Print

Special Equipment:  muddler or wooden spoon handle

  • 1 cup granulated sugar
  • 1 cup water
  • 1 bunch of mint
  • 3 blackberries (plus 1 for garnish if you would like)
  • 2 ounces freshly squeezed lime juice (plus a lime wedge for garnish, also optional)
  • 2 1/2 ounces white rum
  • ice
  • club soda

In a small saucepan combine the sugar and water and bring to a boil over medium high heat.  Stir occasionally until all the sugar has dissolved (about 4 minutes).  Turn off the heat and add 4 or 5 sprigs of mint.  Let the mint steep for 10 minutes, then pull out the sprigs and put the simple syrup in the fridge to chill.  This can be made ahead and stored in the fridge for a week (you only need 2 ounces for the cocktail so you will have plenty of left over for more mojitos or to stir into iced tea).

In a highball glass or in a cocktail shaker add 8 mint leaves and the blackberries.  Using your muddler smash the leaves and berries together to release the oils of the mint and the juice of the berries.  Add the lime juice, 2 ounces of the mint simple syrup, and the rum.  Fill the rest of the glass with ice and top with the club soda.  Stir to combine and garnish with a blackberry and lime if desired.

Habanero Sauce

Want to heat up your Cinco de Mayo party this year??  Go with this sauce.  It is not for the faint of heart for sure.  Inspired by the terrific habanero salsa I had at Espita (along with the lamb tacos I know are already on your menu) this is sort of a cross between a salsa and a hot sauce.  You could certainly eat it with chips, it has the right consistency, but if you wanted to do that I would maybe cut down the habaneros to about 10 instead of 15.  However, it makes a great hot condiment on its own to add to tacos, grilled steak or swirled into chili.  I used a mix of habaneros, one of my favorite peppers, and those baby bell peppers you find in bags at the grocery store to tame down the heat level.  Habaneros pair SO well with orange juice, not just because they are both orange but because the sweetness plays off of the fruitiness of the peppers (how beautiful is the color??).  Pro tip – when you are broiling the peppers keep your exhaust fan going or open a window in your kitchen.  I once took Patrick to a hot sauce making class for our anniversary and it was held in a ventless room – not a great idea, imagine inhaling pure hot pepper fumes for an hour!  Also definitely go out and buy some plastic gloves to keep in your kitchen.  They are great when handling any hot peppers but either way please make sure to carefully wash your hands before you touch anything, especially your face!  A little goes a long way with this sauce so luckily it lasts a long time in the fridge.  You can pull it out whenever you want to spice up a dull week.  Happy almost Cinco de Mayo!

Habanero Sauce (printable version at the end of the post)

Inspiration:   one of the fiery salsas at Espita
Special Equipment:  food processor, plastic gloves optional

  • 15 habanero peppers
  • 5-6 baby yellow or orange bell peppers
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves of garlic, smashed and peeled
  • 2 tablespoons agave nectar
  • the juice and zest of 1 orange
  • 2 teaspoons cider vinegar

Preheat your broiler and lay the habaneros and baby bell peppers on a cookie sheet.  If any of the peppers have stems attached, pull those off.  Broil the peppers for 5 minutes, flip them over and broil for 5 more minutes until they are blackened.

DSC03367DSC03370

Using tongs transfer the peppers to a medium size bowl and cover with plastic wrap.  Let them steam and cool for 10 minutes before handling.  While they steam, heat the olive oil in a small skillet over medium heat.  Cook the onion and garlic cloves for 5 to 7 minutes until the onions soften.  Add the onion mixture to the food processor along with the agave nectar, orange zest and orange juice and the cider vinegar.  I recommend using plastic gloves for when you seed the habaneros.

DSC03376

Remove them from the bowl and on a large cutting board use your knife to scrape the seeds and membranes from the inside of both the habaneros and the baby bell peppers (no need to peel off the skins).  Put the deseeded peppers into the food processor and puree until combined.  Taste for seasoning and add salt if necessary.  WARNING – this stuff is hot!  It can be stored covered in the fridge for several months.

DSC03381

Habanero Sauce

  • Servings: 1 1/2 cups
  • Time: 20 minutes
  • Print

Special Equipment:  food processor, plastic gloves optional

  • 15 habanero peppers
  • 5-6 baby yellow or orange bell peppers
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves of garlic, smashed and peeled
  • 2 tablespoons agave nectar
  • the juice and zest of 1 orange
  • 2 teaspoons cider vinegar

Preheat your broiler and lay the habaneros and baby bell peppers on a cookie sheet.  If any of the peppers have stems attached, pull those off.  Broil the peppers for 5 minutes, flip them over and broil for 5 more minutes until they are blackened.  Using tongs transfer the peppers to a medium size bowl and cover with plastic wrap.  Let them steam and cool for 10 minutes before handling.  While they steam heat the olive oil in a small skillet over medium heat.  Cook the onion and garlic cloves for 5 to 7 minutes until the onions soften.  Add the onion mixture to the food processor along with the agave nectar, orange zest and orange juice and the cider vinegar.  I recommend using plastic gloves for when you seed the habaneros. Remove them from the bowl and on a large cutting board use your knife to scrape the seeds and membranes from the inside of both the habaneros and the baby bell peppers (no need to peel off the skins).  Put the deseeded peppers into the food processor and puree until combined.  Taste for seasoning and add salt if necessary.  WARNING – this stuff is hot!  It can be stored covered in the fridge for several months.

Slow Cooker Lamb Tacos

I hope you all saw my post on Thursday about the fantastic new Mexican resturant in DC, Espita Mezcaleria.  Everything I ate there was delicious but the lamb barbacoa tacos were out of this world.  Before my second bite I told Patrick I needed to figure out how to make these at home.  I have had lamb tacos before but usually they consist of grilled lamb that has been thinly sliced or ground lamb served in hard shells.  The Espita tacos had richly sauced braised lamb folded into their homemade tortillas.  A slow cooker seemed like the best way to ensure that the lamb got fall-apart tender.  Lamb shoulder would be perfect for this but it can be difficult to find most of the year, whereas lamb leg you can pretty much always  track down.  I bought my lamb boneless and pre-butterflied because that’s all they had at the store but I promise it’s really easy to do and a good skill to have.  Here is a helpful link if you have never “butterflied” before, which is essentially cutting the meat open like a book.

DSC03355

It really doesn’t have to be perfect at all since it’s all going into the slow cooker – if you are butterflying for the grill you want to make sure the meat is even thickness.  This recipe is a little more fussy than most of my slow cooker recipes – you want a decent amount of liquid to cook the lamb in but then you should cook it down to help concentrate the flavor.  If I really had all day I would have cooked all of the liquid down to the 1 1/2 cups needed but the house smelled too good to wait.  The lamb at Espita had a nice smokey, spicy sauce on it so I thought chipoltes were in order.  I used the dried peppers in the cooking process and then chipoltes in adobo to flavor the sauce.  If you cannot find dried chiptoltes in the store, any dried chili pepper will do.  As for the chipolte puree, I just take a can of the chipoltes in adobo (which you know about from here) and puree it in the food processor.  I use what I need and then keep the rest in the fridge for whenever I want to add a little kick (it will last indefinitely because of the vinegar content).  If you don’t want to do that just take one or two of the chipoltes, smash it with a fork and add them to the lamb along with some of the adobo sauce.  I served the tacos with chopped raw onion, some purple cabbage and a squeeze of lime.  I also added some of my Habanero Hot Sauce which I will be posting on Tuesday (yowza it’s hot!).  This would be perfect for Cinco de Mayo celebrations, just make it this weekend, pop it in the freezer and then defrost for next weekend!

DSC03387

Slow Cooker Lamb Tacos (printable version at the end of the post)

Inspiration:  the lamb barbacoa tacos at Espita
Special Equipment:  slow cooker, blender or food processor

  • 3 dried chipolte peppers, stems removed
  • 1 tablespoon canola oil
  • 2 1/2 to 3 pound boneless leg of lamb, butterflied
  • 1 onion, thinly sliced
  • 3 gloves of garlic, sliced
  • 1 tablespoon cumin
  • 2 teaspoons dried oregano
  • 1 tablespoon coriander
  • 2 tablespoons cider vinegar
  • 14.5 ounce can of diced tomatoes
  • 3 cups of beef stock
  • 1-2 tablespoons chipolte puree (a can of chipoltes in adobo pureed)

Heat a large skillet over medium high heat.  Add the dried chilis and toast them in the dry pan for 3 or 4 minutes, flipping once, until they darken a bit and you can smell the chili.  Remove and put into the slow cooker.  Add the oil to the pan and salt and pepper the lamb while you wait for the oil to heat.  Once the oil is hot add the lamb to the pan and brown on one side without disturbing it for 5 minutes.

DSC03357

Flip and cook for 5 minutes more until both sides are nice and brown.  Remove the lamb from the pan and add to the slow cooker.  There should be enough fat from the lamb and the oil in the pan but if not add a touch more canola oil   Add the onions to the pan and lower the heat to medium. Cook for a minute or two and then add the garlic, cumin, oregano, coriander and salt and pepper.

DSC03358

Cook for another 2 minutes until the onions are softened.  Add the can of tomatoes and use the liquid to deglaze the pan of any brown bits stuck on the bottom.  Add the contents of the pan into the slow cooker with the lamb and chipoltes.  Add beef stock so the liquid comes up at least three-quarters of the way up the lamb (you may not need all 3 cups).  Turn on the slow cooker to low and cook for 5 to 6 hours.

DSC03363

Carefully pull out the lamb and place it on a cutting board to cool (it’s ok if it falls apart a bit as you do this as you are just going to shred it anyway).  I used a large spatula and a wooden spoon to get it out of there.  Pull out the dried chipoltes and toss.  Pour the rest of the content of the slow cooker and its liquid into a blender or  food processor (carefully!) and blend until smooth.  Transfer one and a half cups of the puree to a saucepan and bring it to a simmer.  Simmer over low for 30 minutes until the liquid has thickened a bit, stir in desired amount of chipolte puree.

DSC03364

While the sauce simmers shred the meat once its cool enough to handle, it should fall apart very easily.  Once the sauce it done combine it with the shredded lamb.  You can serve right away or store in the fridge for several days or the freezer for several months.

Slow Cooker Lamb Tacos

  • Servings: 4-6
  • Time: 6-7 hours
  • Print

Special Equipment:  slow cooker, blender or food processor

  • 3 dried chipolte peppers, stems removed
  • 1 tablespoon canola oil
  • 2 1/2 to 3 pound boneless leg of lamb, butterflied
  • 1 onion, thinly sliced
  • 3 gloves of garlic, sliced
  • 1 tablespoon cumin
  • 2 teaspoons dried oregano
  • 1 tablespoon coriander
  • 2 tablespoons cider vinegar
  • 14.5 ounce can of diced tomatoes
  • 3 cups of beef stock
  • 1-2 tablespoons chipolte puree (a can of chipoltes in adobo pureed)

Heat a large skillet over medium high heat.  Add the dried chilis and toast them in the dry pan for 3 or 4 minutes, flipping once, until they darken a bit and you can smell the chili.  Remove and put into the slow cooker.  Add the oil to the pan and salt and pepper the lamb while you wait for the oil to heat.  Once the oil is hot add the lamb to the pan and brown on one side without disturbing it for 5 minutes.  Flip and cook for 5 minutes more until both sides are nice and brown.  Remove the lamb from the pan and add to the slow cooker.  There should be enough fat from the lamb and the oil in the pan but if not add a touch more canola oil   Add the onions to the pan and lower the heat to medium. Cook for a minute or two and then add the garlic, cumin, oregano, coriander and salt and pepper.

Cook for another 2 minutes until the onions are softened.  Add the can of tomatoes and use the liquid to deglaze the pan of any brown bits stuck on the bottom.  Add the contents of the pan into the slow cooker with the lamb and chipoltes.  Add beef stock so the liquid comes up at least three-quarters of the way up the lamb (you may not need all 3 cups).  Turn on the slow cooker to low and cook for 5 to 6 hours.  Carefully pull out the lamb and place it on a cutting board to cool (it’s ok if it falls apart a bit as you do this as you are just going to shred it anyway).  I used a large spatula and a wooden spoon to get it out of there.  Pull out the dried chipoltes and toss.  Pour the rest of the content of the slow cooker and its liquid into a blender or  food processor (carefully!) and blend until smooth.  Transfer one and a half cups of the puree to a saucepan and bring it to a simmer.  Simmer over low for 30 minutes until the liquid has thickened a bit, stir in desired amount of chipolte puree.

While the sauce simmers shred the meat once its cool enough to handle, it should fall apart very easily.  Once the sauce it done combine it with the shredded lamb.  You can serve right away or store in the fridge for several days or the freezer for several months.

1 2 5
%d bloggers like this: