Learn How To Bake The Perfect Cake

chipotle braised lamb tacos with balsamic soaked raisins

  • Home
  • //chipotle braised lamb tacos with balsamic soaked raisins
Lamb

Chipotle Braised Lamb Tacos with Balsamic-Soaked Raisins

Clintonhillbilly was 100% right when calling this a "succulent, delectable taco". It was absolutely delicious -- so much so that I virtually licked the pot clean. The paste was exceptionally easy to make, as was the rest of the recipe -- super quick and well-written. There was a lot of sauce compared to meat, and it took a fair bit of time to reduce the liquid appropriately -- next time I might use more meat or halve the sauce ingredients. The 'salsa' was so interesting with the olives and balsamic soaked raisins. It was such a lovely sweet and sour combination, and the sour cream cut through the fatty gaminess of the lamb. This would also be great with beef and pork.

Ingredients

  • 2 tablespoons ground annato seed
  • 1 tablespoon orange or tangerine juice
  • 1/2 teaspoon cumin
  • 1/8 teaspoon cloves
  • 1/8 teaspoon allspice
  • 3 cloves garlic, crushed
  • 1 tablespoon vinegar (white or cider)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon lemon or lime juice
  • 1/2 teaspoon lemon or lime zest
  • 1 tablespoon adobo sauce from canned chipotles
  • 1 pound lamb stew meat, in 2-inch pieces
  • 2 chipotles in adobo
  • 3 cups vegetable broth
  • 1 onion, chopped
  • 3 bay leaves
  • 6 corn tortillas
  • 3 tablespoons cilantro, chopped
  • 3 tablespoons chopped white onion
  • 1/3 cup green olives, chopped
  • 2 tablespoons raisins
  • 1/2 cup balsamic vinegar
  • Lime juice to taste (1/2 to 1 lime)
  • Sour cream

Directions

  • Mix together first 12 ingredients to form a paste. Rub into lamb and marinate overnight, or for about eight hours.
  • Heat 2 tablespoons oil in a pan and sear lamb meat. As lamb browns, add chopped onions and sauté.
  • In a food processor, blend vegetable broth with chipotles. Add the liquid to the pan, then add bay leaves.
  • Bring to a boil, then cover and cook on low heat for an hour.
  • Remove cover and cook another thirty minutes or so, until liquid reduces to a sauce and lamb is very tender.
  • Shred lamb into sauce with a fork.
  • While the lamb is cooking, put raisins and balsamic vinegar in a small saucepan. Heat, then reduce to low and simmer until balsamic is reduced by at least half and raisin are plumped.
  • Remove raisins with a slotted spoon, letting the reduced balsamic drip out, and put them in a bowl with the olives, cilantro, chopped onion, and lime juice.
  • Heat each corn tortilla in a frying pan with a tiny bit of oil, and top with a couple of good spoonfuls of meat, a spoonful of the toppings, and a dollop of sour cream.

Add To Shopping List