Charred Taco Flight2019-07-19T18:14:23+00:00

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Charred Taco Flight

Butterflied lamb leg is incredibly versatile with a mild lamb flavor that remains juicy when grilled, roasted, or in this case slow-cooked using a sous vide method. Customers will be coming back time and time again to get a taste of these delicious tacos. Every flavor has been marinated and cooked to perfection then finished on the grill. Available in three interesting global flavor profiles.

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Charred Taco Flight

Chipotle-Agave Lamb Tacos

Yields 24 tacos

5 pounds butterflied lamb leg, trimmed of fat cap and silver

Chipotle-Agave Marinade

Ingredients
2 (7.5-ounce) cans chipotle pepper in adobo sauce
¼ cup agave nectar
2 tablespoons apple cider vinegar
2 teaspoons garlic, minced
2 tablespoons canola oil
2 tablespoons water
1½ tablespoons lime juice
1 tablespoon Mexican oregano
2 tablespoons kosher salt
1 teaspoon black pepper

Instructions

  1. Combine marinade ingredients in a blender and process until smooth.
  2. Coat lamb in marinade well. Vacuum seal meat and let marinate for 8 hours or overnight.
  3. Prepare a water bath and circulator for sous vide at 155°F.
  4. Sous vide lamb for 4 to 6 hours.
  5. Rapid cool to 41°F or below in vacuum seal until ready for service.
  6. For service, reheat lamb to 135°F in vacuum seal pouch by placing the pouch in simmering water. Check temperature after 30 minutes.
  7. Take lamb out of package and sear on a grill until charred on the outside. Slice thinly for tacos. Reserve any juices for coating the meat as it holds for service.

Pickled Radish

Yields 2 cups

Ingredients
1 cup red radish, sliced thinly on mandoline
2 each garlic cloves
⅓ cup rice wine vinegar, unseasoned
⅓ cup water
1 tablespoon sugar
1 teaspoon kosher salt

Instructions

  1. Warm vinegar, water, sugar, and salt in a small pot until the solids have dissolved. Cool completely.
  2. Add garlic and radishes to the brine. Brine for 1 hour or more before service.

Green Mole (Avocado Cream Sauce)

Yields 1 quart

Ingredients
4 tomatillos, quartered
½ white onion
1 jalapeño, seeded and deveined
2 garlic cloves
1 avocado, peeled and pitted
¼ cup cilantro
1 teaspoon cumin
1½ teaspoons kosher salt

Instructions

  1. Combine ingredients in a food processor or high-powered blender like Vitamix.
  2. Process ingredients on high. Add 1 tablespoon of water at a time, if needed, to move ingredients in bowl of processor or Vitamix.
  3. Check for seasoning.
  4. Hold in a squeeze bottle for service.

Chipotle-Agave Lamb Tacos Build

24 white corn tortillas, street-taco size, ~4” diameter
Chipotle-Agave Lamb
1 quart green mole
2 cups pickled radish
2 cups queso fresco, crumbled
Cilantro, chopped (optional)

Instructions

  1. Warm tortillas over a dry griddle on both sides until pliable.
  2. Add 3 ounces of thinly sliced lamb.
  3. Add a drizzle of green mole.
  4. Garnish with pickled radish and queso fresco. Cilantro is optional.

Souvlaki Lamb Tacos

Yields 24 tacos

5 pounds butterflied lamb leg, trimmed of fat cap and silver

Souvlaki Marinade

Ingredients
2 tablespoons extra virgin olive oil
4 ounces yellow onion, roughly chopped
½ cup lemon juice
1½ tablespoon lemon zest
2 tablespoons garlic, minced
2 teaspoons cumin
1 teaspoon coriander
1 teaspoon oregano
1½ tablespoons kosher salt
½ teaspoon black pepper

Instructions

  1. Combine marinade ingredients in a blender and process until smooth.
  2. Coat lamb in marinade well. Vacuum seal meat and let marinate for 8 hours or overnight.
  3. Prepare a water bath and circulator for sous vide at 155°F.
  4. Sous vide lamb leg for 4 to 6 hours.
  5. Rapid cool to 41°F or below in vacuum seal until ready for service.
  6. For service, reheat lamb to 135°F in vacuum seal pouch by placing the pouch in simmering water. Check temperature after 30 minutes.
  7. Take lamb out of package and sear on a grill until charred on the outside. Slice thinly for tacos.
  8. Reserve any juices for coating the meat as it holds for service

Cucumber-Tomato Salsa

Yields 1 quart

Ingredients
¼ cup extra virgin olive oil
3 tablespoons red wine vinegar
2 each English cucumbers, small dice
4 to 6 large plum tomatoes, small dice
½ cup red onion, finely diced
2 tablespoons flat-leaf parsley, chopped
Salt and pepper to taste

Instructions

  1. Combine extra virgin olive oil and red wine vinegar in a small bowl and whisk well.
  2. Combine marinade with cucumbers, tomatoes, red onion, and parsley.
  3. Add salt and pepper and check for seasoning.

Tzatziki Sauce

Yields 24 ounces

Ingredients
2 cups Greek yogurt, full fat
1 cup English cucumber, minced fine
½ tablespoon garlic, minced fine
1½ tablespoon lemon juice
1 teaspoon lemon zest
1½ tablespoons fresh dill, chopped
1 teaspoon kosher salt

Instructions

  1. Combine all ingredients in a bowl. Check for seasoning and hold cold.

Souvlaki Lamb Tacos Build

24 white corn tortillas, street-taco size, ~4” diameter
Souvlaki lamb
1 quart cucumber-tomato salsa
1 quart tzatziki sauce
2 cups feta cheese, crumbled

Instructions

  1. Warm tortillas over a dry griddle on both sides until pliable.
  2. Add 3 ounces of thinly sliced lamb.
  3. Add 1 ounce of cucumber-tomato salsa.
  4. Add a dollop of tzatziki sauce.
  5. Garnish with crumbled feta cheese.

Al Pastor Lamb Tacos

Yields 24 tacos

5 pounds butterflied lamb leg, trimmed of fat cap and silver

Al Pastor Marinade

Ingredients
8 each dried guajillo chiles
1½ cups water, hot (for soaking chiles)
1 ounce red achiote paste (Mexicano or Yucataco or Goya Brands), also known as annato paste
4 ounces white vinegar
2 ounces lime juice
½ white onion
2 tablespoons garlic, minced
½ tablespoon Mexican oregano
1 each clove, whole
¼ teaspoon cinnamon
1 teaspoon cumin
2 ounces pineapple, roughly chopped
2 ounces guajillo chile soaking liquid
2 teaspoons kosher salt
1 teaspoon black pepper

Instructions

  1. Prepare guajillo chiles by chopping off stem and deseeding. On low heat, toast chiles on an ungreased griddle or dry skillet until fragrant for 2 to 3 minutes on each side. Take care not to burn chiles. Rough chop chiles and cover in boiling hot water (use just enough water to cover chiles). Cover in plastic wrap and let steep for 20 to 30 minutes or until chiles are pliable. Drain and reserve soaking liquid.
  2. In a food processor or high-powered blender, add rehydrated chiles to rest of ingredients and process until smooth. Check for seasoning.
  3. Coat lamb in marinade well. Vacuum seal meat and let marinate for 8 hours or overnight.
  4. Prepare a water bath and circulator for sous vide at 155°F.
  5. Sous vide lamb for 4 to 6 hours.
  6. Rapid cool to 41°F or below in vacuum seal until ready for service.
  7. For service, reheat lamb to 135°F in vacuum seal pouch by placing the pouch in simmering water. Check temperature after 30 minutes.
  8. Take lamb out of package and sear on a grill until charred on the outside. Slice thinly for tacos.
  9. Reserve any juices for coating the meat as it holds for service.

Al Pastor Lamb Tacos Build

24 white corn tortillas, street-taco size, ~4” diameter
Al Pastor Lamb
2 cups cilantro, coarsely chopped
2 cups white onion, finely diced
2 cups pineapple, julienned or finely diced

Instructions

  1. Warm tortillas over a dry griddle on both sides until pliable.
  2. Add 3 ounces of thinly sliced lamb.
  3. Garnish with chopped cilantro, white onion, and fresh-cut pineapple.