Cinco de Mayo is coming up, and Chef Marcus wants you to know that you don't have to be a Mexican restaurant to feature a Cinco de Mayo dish. Instead, try putting your own spin on Mexican favorites to offer a unique experience that your guests couldn't find at another restaurant. As an example, Chef made these lamb tacos, with our house made pickled onions and Tzatziki sauce. These street-style tacos make a great lunch item, or serve them as mini tacos for a shareable appetizer!
Go ahead and make this dish, then take a pic and share it with us on Instagram by tagging @SyscoAtlanta!
1 tbsp cumin seeds
1 tbsp coriander seeds
1 cup sherry vinegar
1 cup extra-virgin olive oil
10 cloves garlic, smashed
1/4 tsp red pepper flakes
1 cinnamon stick
Special Items Needed
1165778 SAUCE TZATZIKI FRESH
1969959 LAMB LEG AUS 5074 RUMP (TOP)
1232875 TORTILLA FLOUR PRESSED 6 IN
1794833 MINT FRESH
8399925 ONION RED JMBO FRSH
4737821 SALSA PICO DE GALLO FRSH
2 tsp ancho chile powder
1 16-oz can crushed tomatoes
1 5-lb bone-in leg of lamb, cross-cut into 5 to 6 pieces (ask your butcher to do this)
Kosher salt and freshly ground pepper
3 tbsp canola oil
- Toast the cumin and coriander seeds in a small skillet over medium heat for about 2 minutes, swirling the pan until your seasonings are slightly darkened. Transfer to a large bowl.
- Add the vinegar, olive oil, garlic, red pepper flakes, cinnamon stick, brown sugar, chili powder and tomatoes; whisk to combine.
- Put the lamb in a large nonreactive container and add the marinade; cover and refrigerate overnight or up to 48 hours.
- Preheat the oven to 350 degrees F.
- Remove the lamb from the marinade and pat dry, but reserve the marinade. Season the lamb with salt and pepper.
- Heat the canola oil in a large Dutch oven over medium-high heat. Working in batches, add the lamb and cook until browned, 3 to 4 minutes per side.
- Add the reserved marinade, some beer and jalapenos (according to preference) and bring to a simmer.
- Cover and transfer to the oven to braise until very tender, about 2 hours.
- Remove from the oven and let cool slightly.
- Skim off any excess fat, then remove the lamb and pull the meat off the bone. Discarding the bones and fat. Strain the liquid into a smaller pot and keep warm.
- Shred the meat with your fingers and transfer to a bowl. Pour the warmed braising liquid over the meat and toss to coat.
- Build your tacos, letting your guests customize their toppings for an individual dining experience!
Pro Tip: Street food tacos are a big trend utilizing unusual proteins to jazz up an old favorite. Look at proteins such as squid, lamb, duck, and shellfish to stuff your tacos!