Red Chile Lamb Shoulder Tacos


INGREDIENTS
three pound boneless lamb shoulder
six dried ancho chiles
three dried chipotle chiles
one habanero chile
three serrano chiles
nine garlic cloves
one pint veal stock
one small can crushed san marzanos
one cup dry white wine
fresh sage
fresh thyme
fresh oregano
cilantro
white onion
queso fresco
sliced shredded savoy cabbage
avocado
lime
corn tortillas

These are the chiles.

These are the fresh herbs.

Boil a few cups of water, turn off the heat, put in the dried chiles (after removing the seeds and stems), cover, and steep for a half hour, stirring once in a while.

Dump the reconstituted chiles, the chile water (taste it to be sure it isn’t bitter first), the garlic, and the fresh chiles (after removing the seeds and stems) into the blender and blend the living fucke out of it.

Dump the blended chile mix into the braising pot, add the wine, tomatoes, herbs, and stock, and bring to a boil.

Look at this beautiful piece of lamb shoulder!

Put the shoulder in the pot, turn the heat down to a low simmer, and cover. Braise the fucke out of it, basting/stirring every half hour or so.

Done! It took a good solid five hours of braising to reach proper tenderness, where a meat fork slides all the way through with almost no resistance.

Remove the meat.

Shred it.

Reduce the fucke out of the braising liquid after removing the herbs, salting to taste when it’s almost done reducing.

Dump the meat back in, stir well, and turn off the heat. Like I said about the green chile pork shoulder, if you let the shitte steep over night and then reheat it the next day for the tacos, it’s even better. But fucke that; gotta eat it now!

Condiments!

Warm the torillas and dollop the shitte out.

Garnish the fucke out of it with the condiments.

How fucken good does that look!?!?!?!?!?

Comments

  1. blindrobin says

    Yumm, I might use mutton or cabrito though and forget the habanero. Oh and tortillas de maize are always better for tacos. Why do yanques always prefer the flour, I don’t get it.

  2. physioprof says

    What the fucke are you talking about? Those are corn tortillas, like it says in the ingredients.

  3. says

    That recipe looks great, although I agree that it could be made with a cheaper cut. I did a pork shoulder kind of like that for tacos a few weeks ago, only it was slow-roasted rather than braised.

    Yum!

  4. blindrobin says

    Soooorrrr-yyyyy, I didn’t look to close at the accompaniments, and they looked like flour in the fotties.

  5. Charles Sullivan says

    For the British like blindrobin, corn don’t mean corn like it mean corn to you and me, Skipper. Corn for the British is an all-purpose word for cereal crops (wheat, oats, barley, etc). Now that you have a British audience I guess you’ll have to do like this: Corn (maize) tortillas. You’ve gone international Physiocorn (Physiomaize), so time to step up with the translations for the damn foreigners.

    Oh, and who the hell can afford lamb these days in the US anyway? Is that what you spend your foodstamps on?

  6. blindrobin says

    Haw #7 Mr. Súilleabháin

    Ich bin kein britisher, ich bin amerikaner. But I did spend the better part of the last three decades in Glasgow and Newcastle, so I may be a bit indoctrinated. And really I just thought those looked like tortillas de harina.

  7. Liesmith says

    Could you please make those available for download? I gnawed a hole in my monitor trying to get at them, but I don’t think I’m good at FTP.

  8. ibelieveindog says

    Cabbage, yes! So much better in tacos than lettuce – better flavor, doesn’t wilt, retains its texture.

  9. DrugMonkey says

    Has anyone other than me noticed that this renowned foodie blogger has never ONCE made a recipe with Heirloom tomatoes?

    Coincidence?

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