Prepare Lamb: Sear Lamb Shoulder in a Dutch oven until browned on all sides. Remove lamb and set aside. Sauté Onion and Garlic in the same pot until softened. Deglaze with Red Wine, scraping up any browned bits. Return Lamb to the pot, add Lamb Stock, Rosemary, and Thyme. Bring to a simmer, then cover and braise in a 325°F (160°C) oven for 3-4 hours, or until the lamb is very tender. Shred the lamb with two forks.
Prepare Frybread: In a large bowl, combine Frybread ingredients. Knead until a smooth dough forms. Let rest for 30 minutes.
Divide the dough into 4 equal pieces. Roll each piece into a thin circle.
Heat Duck Fat in a large skillet over medium-high heat. Fry each frybread for 3-4 minutes per side, until golden brown and crispy. Drain on paper towels.
Prepare Roasted Corn & Black Bean Salsa: Toss Corn kernels with Olive Oil and roast in a 400°F (200°C) oven for 15-20 minutes, or until slightly charred. Combine roasted Corn, Black Beans, Red Bell Pepper, Red Onion, and Lime Juice in a bowl.
Prepare Smoked Paprika Crema: In a small bowl, combine Crème Fraîche, Smoked Paprika, and Lime Zest. Mix well.
Assemble Tacos: Place a frybread on each plate. Top with shredded Lamb, Roasted Corn & Black Bean Salsa, and a generous dollop of Smoked Paprika Crema. Serve immediately.
Ingredients
4
2900pounds Lamb Shoulder
1235large Onion-roughly chopped
410cloves Garlic-smashed
1750mL Dry Red Wine
2480cups Lamb Stock
115tablespoon Rosemary-fresh, chopped
15teaspoon Thyme-fresh, chopped
2.5625cups Blue Cornmeal
0.5125cups All-Purpose Flour
25teaspoons Baking Powder
1295teaspoon Salt
1.25300cups Warm Water
1/460cup Duck Fat for frying
2400ears Corn-kernels removed
1400can Black Beans-drained and rinsed
1/2120Red Bell Pepper-diced
1/430cup Red Onion-finely diced
230tablespoons Lime Juice
15tablespoon Olive Oil
1240cup Crème Fraîche
15teaspoon Smoked Paprika
1/215teaspoon Lime Zest
Equipment
Dutch Oven
Large Bowl
Large Skillet
Rolling Pin
Paper Towels
Baking Sheet
Instructions
Prepare Lamb: Sear Lamb Shoulder in a Dutch oven until browned on all sides. Remove lamb and set aside. Sauté Onion and Garlic in the same pot until softened. Deglaze with Red Wine, scraping up any browned bits. Return Lamb to the pot, add Lamb Stock, Rosemary, and Thyme. Bring to a simmer, then cover and braise in a 325°F (160°C) oven for 3-4 hours, or until the lamb is very tender. Shred the lamb with two forks.
Prepare Frybread: In a large bowl, combine Frybread ingredients. Knead until a smooth dough forms. Let rest for 30 minutes.
Divide the dough into 4 equal pieces. Roll each piece into a thin circle.
Heat Duck Fat in a large skillet over medium-high heat. Fry each frybread for 3-4 minutes per side, until golden brown and crispy. Drain on paper towels.
Prepare Roasted Corn & Black Bean Salsa: Toss Corn kernels with Olive Oil and roast in a 400°F (200°C) oven for 15-20 minutes, or until slightly charred. Combine roasted Corn, Black Beans, Red Bell Pepper, Red Onion, and Lime Juice in a bowl.
Prepare Smoked Paprika Crema: In a small bowl, combine Crème Fraîche, Smoked Paprika, and Lime Zest. Mix well.
Assemble Tacos: Place a frybread on each plate. Top with shredded Lamb, Roasted Corn & Black Bean Salsa, and a generous dollop of Smoked Paprika Crema. Serve immediately.
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