clintonhillbilly's Notes:
Expand1 pound lamb shoulder Ask a question about this ingredient
1 packet spiced achiote paste (annato seed) Ask a question about this ingredient
2 sour oranges Ask a question about this ingredient
4 crushed garlic cloves Ask a question about this ingredient
1 teaspoon cinnamon Ask a question about this ingredient
1 onion Ask a question about this ingredient
1/2 bottle brown ale, such as Newcastle Ask a question about this ingredient
2 asiago slices Ask a question about this ingredient
1 tablespoon mustard (dijon or similar) Ask a question about this ingredient
1 teaspoon salt Ask a question about this ingredient
1/2 cup cilantro, chopped Ask a question about this ingredient
1 lime, sliced into wedges Ask a question about this ingredient
12 small corn tortillas Ask a question about this ingredient
Dissolve achiote paste in sour orange juice. Stir in cinnamon and crushed garlic. Marinate meat in achiote marinade overnight.
Ask a question about this stepRemove meat from refrigerator and let it come up to room temperature. Place meat with marinade in roasting pan or square lasagna pan and cover tightly with foil. Roast at 200 degrees for two hours. Season with 1/2 tsp salt.
Ask a question about this stepRemove foil, raise heat to 400 degrees. Roast meat for 20 minutes or until a visible crust forms. Place large onion wedges in pan, turn over meat and place on top of onion wedges so that the side without a crust faces up. If using a rack, place onions beneath rack instead of resting meat on onions. Roast another 20 minutes, and then remove from oven and let rest 5 minutes. Cut lamb into small pieces.
Ask a question about this stepSkim off fat from drippings. Slice onions into smaller pieces and return to pan. Pour most of a bottle of brown ale into pan, and scrape brown bits off of bottom of pan. Pour sauce and onions into a saucepan and heat over high heat until beer reduces to a thick sauce. Add two slices of asiago and stir until melted and combined. Sprinkle half a teaspoon of salt.
Ask a question about this stepTo assemble tacos, place lamb onto warmed corn tortilllas and top with a tablespoon of asiago-brown ale sauce. Add a dollop of sour cream, squeeze a wedge of lime over taco, and sprinkle with chopped cilantro.
Ask a question about this step8 kalamata olives, chopped Ask a question about this ingredient
2 scallions, chopped Ask a question about this ingredient
1/2 cup parsley, chopped Ask a question about this ingredient
1/2 cup fresh mint Ask a question about this ingredient
1/4 cup golden raisins, soaked in warm water until soft and sliced Ask a question about this ingredient
1 tablespoon balsamic vinegar Ask a question about this ingredient
1 teaspoon olive oil Ask a question about this ingredient
Place ingredients in a blender and pulse until finely chopped, chop by hand and combine.
Ask a question about this stepAssemble achiote lamb tacos with 1 tbsp olive-herb salsa, a dollop of sour cream, and a sprinkle of chopped cilantro. Squeeze a lime wedge over tacos before eating.
Ask a question about this stepThank you for the lovely comments! I used a tart blood orange and an orange from a tree in my backyard. I'm not sure what kind of oranges they are exactly but they are fairly small and quite tart.
This sounds incredible. Bravo
This sounds wonderful. I just woke up and would take this over my already planned breakfast if I could! This may grace my Passover/Easter table (we are not very kosher at this point, the sour cream will stay).
Happy Pesach!
I should also mention that my partner is vegetarian and made a version with seitan which turned out very well. She marinated the seitan in the same marinade overnight and then sauteed it till it crisped up.