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’!
Ingredients (serving: 6-10 mini tacos. Time: 72 hours + 20 mins):
1 lb Lamb shoulder bone in.
1/2 Tbsp hoisin sauce
1/2 Tbsp chipotles in adobo sauce
2-3 Tbs kosher salt.
Pico de Gallo salsa:
1 1/2 C Tomatoes. Seeded. small dice
1/4 C Ted onion. small dice
1 tsp Jalapeños. small dice.
1 tsp minced garlic
Juice of 2 limes
2 tablespoons cilantro, plus extra for garnish
Salt and pepper to taste
Pickled Red Onions:
1 cup red onion. Small dice.
1/3 cup white wine vinegar.
20 dumpling wraps.
mayo to taste (a ton. yes please)
Some cilantro leaves.
The lamb shoulder. Dust generously with salt. Allow to cure overnight in the fridge in an airtight container. I use a ziplock bag. Rise the lamb and the baggie. Return the lamb to the ziplock bag and add some vegetable oil. Remove the air from the bag and seal. Cook for 72 hours at 56 centigrades. After 72 hours. Remove form the bag. Discard the jus or reserve for another purpose. Dry the lamb pieces with a paper towel and deep fry at 375F for 3 mins. Remove from deep fryer and allow to rest for a few mins. Shred. Add the sauces. Mix well. Reserve in an airtight container. You can use right away or keep in the fridge a few days. It freezes well too if you wanna reserve it for a few months.
Pico de gallo. Mix all the ingredients together. Allow to rest for 20 mins so the lime has some time to cure the salsa. Done.
Pickled red onions. Add the vinegar to a small pot. Bring to a simmer. Add the onion. Simmer for a couple of mins. Remove from the stove. Chill. Reserve. Done.
Tortillas. There are a few different ways to do this. The simplest would be to just get a skillet over the stove on medium heat. Place the tortilla directly on the skillet until it starts to puff. Flip and repeat. The whole process takes about a minute. If you want tostadas, then deep-fry the tortilla until it fully expands and turns a beautiful golden color. About a minute. The ones in this recipe were boiled in water for 15 secs. Then flash fried for 15 seconds. Silky like a crepe. Your choice.
Putting everything together. If you’ve made it this far, this section should be laughable. Place a couple of tortillas on top of each other. Add about 1/2 Tbsp of meat over them. Top with some pico salsa and pickled onions. Add some cilantro leaves. Enjoy your lamb asada tacos with an asian touch! Lambasada homes!
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