Beer Braised Lamb Tacos

Lamb Tacos? 

If you’re skeptical, you simply have to try them. This idea developed because I wanted to incorporate a lamb dish for spring. I decided to fuse together tacos for Cinco de Mayo and lamb for spring. Throw a party for Cinco de Mayo and serve these beer braised tacos with fun toppings! You can thank me later. 


Olive oil as needed
1 4-pound bone-in leg of lamb, crosscut into 5 to 6 pieces (ask your butcher to do this)
1 medium onion, minced
9 garlic cloves, crushed
1 Serrano pepper, minced
2 12 oz. beers
Chicken broth as needed
2-3 chipotle peppers packed in adobe sauce, minced
1 tbs. of adobe sauce from the chipotle peppers
1 tsp. ground cumin
1/2 tsp. chili powder
1/4 tsp. paprika
Pinch of red pepper flakes
1 cinnamon stick
1 tbs. fresh oregano, minced
Sea salt & freshly ground black pepper

Once cooked, serve the lamb with the following: Warmed corn tortillas
And top with:
Avocado chunks

Sliced red onion
Thinly sliced fresh serrano pepper Crumbled cojia cheese
Greek yogurt
Fresh mint
Fresh cilantro
Lime wedges
Lemon wedges
Thickened braising liquid 

1. Make sure that the lamb is at room temperature. Pat the lamb dry by using a paper towel. Season the lamb gener- ously with salt and pepper on all sides. Set aside.
2. Heat a Dutch oven to high heat and add enough olive oil to coat the pan. Using tongs, place the lamb pieces in the Dutch oven. Sear until there is a nice brown color on all sides of the meat pieces, about 3-6 minutes on each side. Cook the meat in batches, if necessary. Remove the meat pieces from the Dutch oven and put on a plate. Set aside.
3. Add the onions, garlic cloves and serrano pepper to the Dutch oven on medium-low height. Season with salt. Let the onions and garlic get slightly browned, about 5 minutes.
4. Deglaze the pan by adding the beer to the Dutch oven. Return the lamb (and all of its wonderful natural juices left in the plate) to the Dutch oven. Add as much chicken stock as necessary in order to almost cover the lamb (I used about 3 1⁄2 cups but my Dutch oven is very big).
5. Add the chipotle peppers, adobe sauce, cumin, chili powder, paprika and cinnamon stick to the Dutch oven. Add red pepper flakes and oregano. Gently stir to make sure that everything is evenly incorporated.
6. Bring the lamb mixture to a boil and then down to a simmer. Cover the Dutch oven. Let the lamb braise for about 3-4 hours or until the lamb mixture is extremely tender and falling off of the bone.
7. Remove the lamb from the pan and discard of the bones and any excess
fat. Shred the lamb by using a fork. Set aside.
8. (Optional) Meanwhile, bring the brais- ing liquid to a boil and then down to a simmer. Make a slurry to thicken the sauce by whisking together 1 tbs. of cornstarch with 1 tbs. cold water and whisk into the braising liquid. Let it reduce by 3⁄4. Top this sauce on the lamb to keep it moist and flavorful. 

Happy Eatings!

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