Crispy Lamb Tacos
Spiced American Lamb Shoulder, Avocado Salsa, Onion, Cilantro, Lime
Chef Yara Herrera of Hellbender | Queens
Adapted by StarChefs | January 2025 | Photo: Alexander Zeren
INGREDIENTS
Lamb:
Yield: 50 to 75 tacos
6 American lamb shoulders
6 guajillo chiles, seeded
6 ancho chiles, seeded
6 avocado leaves
⅛ cup coriander seeds
⅛ cup cumin seeds
1 stick Mexican cinnamon
Canola oil
Lamb Spice:
Yield: 4 cups
500 grams ground cumin
300 grams ground black pepper
250 grams onion powder
200 grams paprika
170 grams ground oregano
120 grams ground coriander
90 grams ground cinnamon
75 grams garlic powder
60 grams ground cloves
45 grams avocado leaves
Avocado Salsa:
Yield: 1 quart
600 grams avocado
250 grams tomatillos
120 grams diced yellow onions
75 grams cilantro
50 grams lime juice
30 grams serrano chiles
13 grams kosher salt
To Assemble and Serve:
Yield: 1 serving
Corn tortilla
Cilantro
Diced onions
Lime wedge
METHOD
For the Lamb:
Heat oven to 300°F. In a large hotel pan, combine lamb, chiles, avocado leaves, and spices until lamb is evenly coated. Cover lamb with enough oil to submerge, then cover pan with aluminum foil. Cook 4 hours, or until lamb is fork-tender. Let cool. Once lamb is cooled, dice into bite-sized pieces. Reserve.
For the Lamb Spice:
In a Vitamix Commercial blender, combine all ingredients until a fine powder is achieved. Transfer to an airtight container and reserve.
For the Avocado Salsa:
In a Vitamix Commercial blender, combine all ingredients until smooth. Transfer to an airtight container and refrigerate.
To Assemble and Serve:
Heat and prepare a grill. Add 3 ounces Lamb and grill until crisp. Transfer crispy Lamb to a mixing bowl. Add Lamb Spice and toss to coat. Set aside. Place tortilla on a serving plate. Top with spiced Lamb followed by desired amount Avocado Salsa. Garnish with cilantro and onions. Serve with lime wedge.
