Counting the seconds to Thanksgiving day but in the mean time no reason to NOT be eating delicious homemade stuff. Specially with this super crap weather we’re having in the beautiful city of Vancouver. Gotta fix my shitty mood somehow.
I’ve never made tacos before. I’ve had tacos before. Like a million times. Having lived in LA for many years I was kinda forced to like them. There are taquerias everywhere. There are taquerias inside taquerias. I will admit I did not care much for them before I moved to LA or even many years after that but overtime I learned to appreciate them. There are a lot of mediocre taquerias out there too. I have a few go-to places. It’s cheap food but that doesn’t mean it can’t be amazing. For an amazing taco, if you’re ever in Vancouver, check out La Taqueria. The tacos there are simply, yep, amazing. So yes, tacos have officially entered this blog’s menu and I hope to be making other kinds soon enough. My taco debut features an unusual meat in taco making but a meat that I love. Lamb. A few things I find annoying in general cooking and tacos. Dry meat. Overcooked meat. Overly seasoned meat to cover the mistake. But that’s because cooking meat correctly is kinda hard. I went with the french here and prepared my lamb a la sous vide. The end result was fantastic. The texture of this meat was quite incredible and impossible to reproduce with traditional cooking methods. Another option would have been the pressure cooker. I’ll save that approach for another post.
I had no problem breaking a few rules here tonight. When do I ever ;) It’s cooking anyways, breaking rules, taking names, that’s how we do. If you haven’t noticed, hoisin sauce is one of the most delicious substances in the world and pairs really well with lamb (or any meat known to man) I also used dumpling wrap as my flour tortilla (go ahead, judge me). They’re thinner and their texture is more delicate. It’s not a requirement but I like the size too. Mini tacos basically. I also used the sauce that comes with chipotles in adobo. Basically, the adobo sauce and the core of the super amazing and popular chipotle sauce. Really spicy but the smokiness of it is incredible. Mix hoisin and adobo sauce together. Pretty sexy stuff as you can imagine. So here we go mexi-asian lamb tacos yo! Let’s get goin’!