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Pulled Lamb Tacos

Serves 20
  • Steps
  • Ingredients

Steps

  • For the Pulled Lamb, the dried chillies into a small bowl and cover with warm water. Set aside to soak for 15 minutes. Drain then cut in half lengthways.
  • Heat a pressure cooker on browning setting. Add the oil and when hot, add the lamb, in batches, and cook until browned. Remove from the pressure cooker.
  • Add the onion, garlic and fresh chillies to the pressure cooker and cook, stirring regularly for 5-6 minutes until golden. Return the lamb to the pressure cooker along with the softened dried chillies, beer, chicken stock, tomatoes and chipotle in adobo. Add the chipotle hot sauce, to taste.
  • Seal and cook on high pressure for 30 minutes.
  • Release pressure and remove lamb. Set pressure cooker to browning setting and simmer the sauce until thick. Turn off the pressure cooker. Shred the lamb and place back into the sauce. Set aside until ready to serve.
  • For the Tortilllas, place the flours, ½ teaspoon salt and 300ml water into a medium bowl. Mix together by hand until a smooth firm dough forms.
  • Divide dough into 20 evenly sized portions and roll into balls. Using a lightly floured tortilla press, press each ball of dough into thin rounds.
  • Heat a large frypan or grill pan over medium high heat. Once hot, cook tortillas in batches for one minute on each side. Turn again once tortillas begin to colour and puff. Remove from the pan and cover with a clean tea towel to keep warm.
  • For the Garlic Aioli, place the egg, garlic, juice of 1 lemon, grapeseed oil and a pinch of salt into the canister of stick blender. Place the blade cage of the blender over the egg and blend for a few seconds then slowly lift the blender up through the ingredients until emulsified and thick. Add remaining lemon juice and salt, to taste. Transfer to a squeeze bottle.
  • Serve the warm Tortillas and Pulled Lamb on a platter along with bowls of parsley leaves, grated cheese, chilli, lime cheeks and Garlic Aioli. Assemble tacos as desired.

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