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Braised lamb tortillas
Braised lamb tortillas
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Prep Time:
70 minutes
Cook Time:
215 minutes
Total Time:
285 minutes
Impress your guests with delicious Mexican lamb tortillas.
Ingredients:
  • 4 ancho chillies, seeds removed (see note)
  • 20.00 ml dried chilli flakes
  • 400g can chopped tomatoes
  • 3 garlic cloves
  • 1 tsp dried oregano
  • 6 whole black peppercorns
  • 20.00 ml white vinegar
  • 18.40 gm sunflower oil
  • 1.8kg lamb leg, trimmed
  • 1 cinnamon quill
  • 1 fresh bay leaf (see note)
  • 12 small flour tortillas
  • Sour cream, to serve
  • Lime wedges, to serve
  • 2.50 gm caster sugar
  • 60ml lime juice
  • 1/2 jalapeno chilli, seeds removed, finely chopped
  • 1/4 green cabbage, finely shredded (a mandoline is ideal)
  • 1/4 small savoy cabbage, finely shredded (a mandoline is ideal)
  • 1 bunch radishes, cut into matchsticks
  • 125.00 ml finely chopped coriander leaves, plus extra leaves to serve
  • 12 canned tomatillos (Mexican tomatoes - see note), husks removed
  • 2 jalapeno chillies, seeds removed, sliced
  • 250.00 ml coriander leaves, chopped
  • 1 garlic clove, sliced
Instructions:
  • Preheat the oven to 180°C for a perfectly baked dish.
  • In a frypan over medium heat, briefly cook ancho chilies until fragrant. Transfer to a bowl, pour in 1L (4 cups) boiling water, and let soak for 20 minutes until soft. Strain, keeping the liquid. Blend soaked chilies with 1 cup (250ml) reserved liquid, chili flakes, tomato, garlic, oregano, peppercorns, vinegar, and a pinch of salt until smooth. Set aside.
  • In a big oven-safe pot, heat oil over medium-high heat. Season lamb generously and sear each side for 6-8 minutes until golden. Sprinkle in cinnamon and add bay leaf, then pour in the chili mixture. Cover and bake for 3 hours at 160°C, turning the lamb halfway through until it is incredibly tender. Let it cool in the pot before proceeding with the next step.
  • In a bowl, combine sugar, lime juice, and jalapeno, stirring until sugar is dissolved. Let it sit for 3 minutes, then mix in the green and savoy cabbage, radish, and coriander. Set aside.
  • Make the tomatillo salsa by blending tomatillos, jalapeno, coriander, and garlic until chunky. Season with sea salt and freshly ground pepper and let it sit for 15 minutes to enhance the flavors.
  • Fish out and discard the bay leaf and cinnamon quill from the casserole. Move the lamb to a cutting board. Use 2 forks to shred the meat, removing the bone. Return the shredded meat to the sauce. If needed, add more water and season with salt and freshly ground black pepper. Cover and bake for an additional 20 minutes until the sauce thickens. Heat the tortillas wrapped in foil in the oven during the last 5 minutes of cooking.
  • Take the tortillas and meat out of the oven. Place the tortillas on plates, layer with the meat, slaw, sour cream, salsa, and sprinkle with extra coriander. Serve with lime wedges.

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