Tuesday, September 20

Lamb Carnitas Tacos

Leftover leg of lamb gets transformed into these spicy carnitas-style tacos

So I’m not sure what was more delicious, the braised leg of lamb I made the other night or these lamb carnitas tacos I made with some of the leftovers. Even though I used the same meat and sauce as the night before, the Mexican seasonings and condiments completely transformed the dish into something new and different. The lamb had a great spicy kick from the chipotle pepper and adobo sauce, which was complemented really nicely by the cool guacamole and sweet caramelized onions. I also added a Greek twist to the tacos with some feta cheese that I had leftover from dinner last week. The lamb would also be great rolled into enchiladas or stuffed into a quesadilla.
Spicy Lamb Carnitas Tacos:
  • Heat 1 tbsp. canola oil in a large pan and add in 1/2 of a thinly sliced yellow onion.
  • Cook the onion on medium-low heat for 10 minutes, or until very soft but not brown.
  • Increase the heat and add in 2 cloves of minced garlic.
  • Cook the garlic for a minute, then add in 3/4 lb. of cooked, shredded, leg of lamb.*
  • Pour in 1/4 c. sauce from the lamb,** 1 tbsp. adobo sauce, and 1 whole chipotle pepper.***
  • Cook for 5 minutes, or until the meat is warm and most of the sauce has thickened to coat the meat.
  • Meanwhile, warm 4 corn tortillas in the microwave or a dry pan.
  • To make tacos: place tortilla on a plate, top with the lamb, crumbled feta, and guacamole.
  • Serve with limes.

Makes four - five tacos
*From this recipe. Can also make this with shredded chicken, beef, or pork.
**The leftover sauce might have solidified but will melt in the pan. Can be substituted with chicken or beef broth.
***From a can of chipotle peppers in adobo sauce.