Lamb Kleftiko Tacos
A twist on traditional Mexican tacos, this recipe combines the rich flavors of Greek lamb kleftiko with the bold spices of Mexican cuisine.
Ingredients
- ●1.5 kg Lamb shoulderBone-in or boneless, whichever is available
- ●2 tsp Mexican oregano
- ●1 tsp Cumin
- ●4 cloves GarlicMinced
- ●1 tsp Smoked paprika
- ●1 tsp Salt
- ●1 tsp Black pepper
- ●2 tbsp Lime juice
- ●2 tbsp Olive oil
- ●8-10 Tortillas (corn or flour)
- ●1 cup Shredded cheese (Monterey Jack or Cheddar)
- ●1 cup Sliced radishes
- ●1/4 cup Chopped cilantro
- ●1/2 cup Sour cream or Mexican crema
Instructions
- 1
Preheat oven to 275°F (135°C).
- 2
In a small bowl, mix together oregano, cumin, garlic, smoked paprika, salt, and black pepper.
- 3
Rub the spice mixture all over the lamb shoulder, making sure to coat it evenly.
- 4
Place the lamb shoulder in a large Dutch oven or oven-safe pot with a lid.
- 5
Add the olive oil, lime juice, and enough water to cover the lamb.
- 6
Cover the pot with a lid and transfer it to the preheated oven.
- 7
Braise the lamb for 2 1/2 to 3 hours, or until it's tender and falls apart easily.
- 8
Remove the lamb from the pot and shred it into bite-sized pieces using two forks.
- 9
Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
- 10
Assemble the tacos by spooning the lamb onto a tortilla, followed by a sprinkle of cheese, a few slices of radish, a sprinkle of cilantro, and a dollop of sour cream.
- 11
Serve immediately and enjoy!