Recipe Inspiration

Ingredients...

Barbacoa Rub
1x Lamb Shoulder 2.5-3kg
20g Chipotle Chilli
20g Ancho Chilli
8g Black Pepper Cracked
12g Chilli Powder
40g Paprika
24g Smoked Paprika
4g Allspice/Pimento
8g Garlic Powder
16g Onion Powder
1g Ground Thyme
79g Essential Cuisine Lamb Stock Mix
31.5g Cumin
40g Sugar

Taco Dough
190g Plain Flour
95g Yellow Cornmeal
60g Vegetable Oil
145g Water
4g Salt

Hurache
400g Red Kidney Beans
100g White Onion - Diced
10g Garlic Puree
10g Ginger Puree
20g Rapeseed Oil
5g Salt
 
Pipian Mole
100g Toasted Pumpkin Seeds
2g Black Pepper Ground
10g Cumin
150g Green Peppers Chopped
60g Spinach
100g Onions Diced
5g Garlic Puree
5g Ginger Puree
20g Coriander Chopped
50g Vegetable Oil
 
Pickled Jicama and Habanero
200g Jicama - Coarsley Grated
50g Habernero Chilli - Deseeded and Finely Sliced
50g Shallots Diced
150g Water
100gVinegar
50g Sugar

Method...

1.Take all the dry ingredients for the barbacoa rub, place in a bowl and mix. Take the lamb and trim any excess fat or sinew. Score the top of the lamb lightly through the fat. Rub the lamb with a little vegetable oil and then put the dry rub onto the lamb all over and allow to marinate overnight.

2. Take the lamb and place into a baking dish/tray. Cover with foil and bake at 160°C for 3 hours. Remove the foil for the last hour. Leave to one side to cool.

3. For the tacos place the flour, cornmeal and salt in a bowl and mix to combine. Add the oil and water and mix to a dough. Place to one side for 20 minutes covered to rest. Split the dough in 20 small balls. Roll out each ball into a flat round and pan fry until cooked through and starting to brown on both sides. Set aside.

4. Hurache – Heat the oil in a pan and sweat the onion for 2-3 minutes. Add the garlic and ginger and stir. Bring back to the heat then add the kidney beans and the salt. Cook for 2-3 minutes longer. Transfer to a blender and blend until smooth. Set aside.

5. For the Jicama, place the water, vinegar, sugar and salt in a pan. Bring to a simmer until dissolved. Add in the jicama, habanero and shallots. Set aside and allow to cool.

6. Heat the oil in a pan put in all the mole ingredients in a pan apart from the spinach and coriander. Sweat for 4-5 minutes on a medium heat. Add in a spinach and coriander. Remove from the heat. Place in a food processor and blend until smooth. Cool and set aside.

7. To assemble - Take the lamb while still warm and shred into chunks. Spread some of the hurache on the tacos. Top with some of the lamb, then the pickled jicama. Top with some of the pipian mole and finish with chopped coriander.