| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Niger |
Toohot05 |
12 |
servings |
INGREDIENTS
| 2 1/2 |
lb |
Lamb shoulder; trimmed, cut 2. |
|
|
Cubes |
| 2 |
ts |
Salt |
| 1/2 |
ts |
Freshly-ground black pepper |
| 2 |
c |
Adobo; see * Note |
| 4 |
|
Poblano chiles |
| 1/2 |
c |
Grated Mexican Manchego cheese |
|
|
(or substitute Monterey Jack cheese) |
| 1/4 |
c |
Grated Panela cheese |
|
|
(or substitute ricotta or dry cottage; |
|
|
Cheese) |
| 1/4 |
c |
Grated Azejo cheese |
|
|
(or substitute Romano or washed and dried |
|
|
; Feta) |
| 24 |
sm |
Corn Tortillas; see * Note |
|
|
(or use store-bought tortillas) |
INSTRUCTIONS
* Note: See the .Adobo. and .Corn Tortillas. recipes which are included in
this collection.
Preheat the oven to 350 degrees. Season the lamb all over with salt and
pepper and place in a single layer in a roasting pan. Pour on the Adobo
sauce and toss to coat. Bake, uncovered, 45 minutes, then cover and bake 45
to 60 minutes longer, until the meat is soft and flaky. Transfer the meat
to a cutting board. Pour the pan juices into a bowl or measuring cup and
skim and discard the fat. Shred the meat. The lamb and pan juices may be
kept together in the refrigerator up to 5 days. Warm over moderate heat 5
to 7 minutes before assembling the tacos. When ready to make the tacos,
preheat the oven to 350 degrees. Roast, peel, seed and slice the poblano
chiles (see Comments). Mix together the grated cheeses. Dip a corn tortilla
in some water and shake off the excess. Toast one tortilla at a time in a
nonstick pan over medium heat for about 1 minute on each side. Wrap in a
towel to keep warm while you dip and heat the remaining tortillas. Make 12
stacks of 2 tortillas each on a baking sheet. Divide the lamb evenly among
the tortillas. Top with poblano strips, sprinkle evenly with the cheeses
and bake 3 to 4 minutes, to melt the cheese and heat through. Serve
immediately. This recipe yields 12 tacos.
Comments: Fresh chiles and bell peppers can be roasted over a gas flame or
on a tray under the broiler. Keep turning so the skin is evenly charred,
without burning and drying out the flesh. Transfer the charred peppers to a
plastic bag, tie the top closed and let steam until cool to the touch,
about 15 minutes. (If you are rushed, you can place the bag in a bowl of
iced water to speed things up.) The best way to peel is just to pull off
the charred skin by hand and then dip the peppers briefly in water to
remove any blackened bits. Do not peel the pepper under running water since
that will wash away flavorful juices. Once peeled, cut away stems, seeds
and veins.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6177 broadcast 02-11-1997) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
02-20-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.
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