Spicy Lamb Tacos
Photo: Annabelle Breakey; Styling: Randy Mon
Lamb makes for an interesting flavor break from beef. If you prefer less spice, just reduce the amount of chipotle powder.
How to Make It
Step 1
1
Combine cabbage, radishes, cumin, cilantro, and lime juice in a large bowl. Add salt to taste and transfer to a serving bowl.
Step 2
2
Sauté lamb, garlic, and oregano in a large frying pan over high heat, breaking up meat with a wooden spoon until very little pink remains, about 5 minutes. Drain excess fat. Add chile powders, beer, vinegar, and salt to taste and cook, stirring, until most liquid has evaporated, 2 to 3 minutes more. Transfer to a serving bowl.
Step 3
3
Set out tortillas and toppings in separate bowls and let everyone make their own tacos.
Step 4
4
Make ahead: Cook meat and prep toppings the night before.
Ingredients
3 cups thinly sliced cabbage (from 1 medium head)
1 bunch radishes, sliced into half-moons
1/2 teaspoon cumin seeds
1/4 cup cilantro leaves
3 tablespoons lime juice
Salt
1 pound ground lamb
2 garlic cloves, chopped
1 tablespoon chopped fresh oregano
1 teaspoon ancho chile powder
1/2 to 1 tsp. chipotle chile powder
1/4 cup beer
1 teaspoon cider vinegar
8 warm corn tortillas
Toppings such as crumbled queso fresco (fresh Mexican cheese), crema (Mexican sour cream) or sour cream, chopped cilantro, pickled jalapeños, and lime wedges for squeezing
Directions
Step 1
1
Combine cabbage, radishes, cumin, cilantro, and lime juice in a large bowl. Add salt to taste and transfer to a serving bowl.
Step 2
2
Sauté lamb, garlic, and oregano in a large frying pan over high heat, breaking up meat with a wooden spoon until very little pink remains, about 5 minutes. Drain excess fat. Add chile powders, beer, vinegar, and salt to taste and cook, stirring, until most liquid has evaporated, 2 to 3 minutes more. Transfer to a serving bowl.
Step 3
3
Set out tortillas and toppings in separate bowls and let everyone make their own tacos.
Step 4
4
Make ahead: Cook meat and prep toppings the night before.
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