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Entree
8 tacos
10 minutes
50 minutes
Chef Tom Fraker
2 Melissa's Dried Hatch Peppers - stems and seeds removed
Water to cover peppers
1 clove Melissa’s Peeled Garlic
1 teaspoon Dried Oregano
2 tablespoons Extra Virgin Olive Oil
1 pound Lamb Rack - cut into 4 double chops
1 Fresh Pasilla Pepper - diced
½ Melissa’s Perfect Sweet Onion - diced
2 Roma Tomatoes - diced
1 Green Bell Pepper - diced
1 (12 ounce) can Beer
1 teaspoon Freshly Ground Pepper
1/2 teaspoon Ground Cumin
1 tablespoon Kosher Salt
1/2 cup Green Olives
8 Street Corn Tortillas
Shredded Lettuce
Tomato
Shredded Cheese
Melissa’s Pickled Jalapeño Peppers
Melissa’s Perfect Sweet Onion
Lime Wedges (juice)
In a medium size pot, add the dried peppers and cover with water. Bring to a boil, reduce the heat and simmer for 5 minutes. Next, place the peppers, 1 cup of the pepper water, the garlic and dried oregano into a blender and mix until smooth.
Heat the olive oil in a large pot and add the lamb chops. Sear the meat on all sides. Next add all of the ingredients, (except the tortillas), including the blended sauce, to the pot, stir and bring to a boil. Reduce the heat, cover and simmer for 45 minutes or until the meat is very tender. When cool enough to handle, remove the lamb, cut the meat off of the bone and shred it.
To make the tacos, add some of the lamb to a tortilla and top with your preferred taco filling ingredients. Repeat for the remaining tortillas.
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