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Lamb Tacos

Servings:
12
Prep Time:
10 mins.
Cook Time:
2 1/2-3 hrs.

Ingredients

  • 2 tablespoons olive oil
  • 2 large onions, chopped
  • 3 cloves garlic, minced
  • 1 jalapeño, seeded and minced
  • 2 tablespoons chili powder
  • 2 pounds American lamb chuck
  • 1 28-oz. can crushed tomatoes, with juice
  • Salt and pepper
  • 24 tortillas

Preparation

  1. Preheat oven to 325°F. Season lamb chuck with salt, pepper, garlic, olive oil, and chili powder. Roast lamb, basting occasionally and adding water by 1/4-cupfuls if pan is dry, until meat is completely tender and pulling easily away, about 2 to 2 1/2 hours.
  2. While lamb is roasting, in a pan over medium heat, warm olive oil. Sauté onions until softened but not browned, about 10 minutes.
  3. Stir in garlic, jalapeño and chili powder; cook until fragrant, about 1 minute longer.
  4. Add pulled lamb and cook, stirring to break up clumps, until nearly done, about 10 minutes.
  5. Pour in tomatoes with juice, season with salt and pepper, and cook, stirring often, until most of liquid has evaporated, 20 to 25 minutes. Season with more salt and pepper, if desired.
  6. Carefully spoon some of the filling into each tortilla and serve warm.


Source: Catelli Brothers