Lamb and Cilantro Mojo Tacos
Chef Claudette Wilkins-Zepeda
A citrusy mojo infused with garlic, cumin, chipotle powder and cilantro adds fresh, bold flavor notes to these tacos. Ground lamb stands in for the usual ground beef and avocado and onion slices provide contrasting texture and color.
½ cup finely minced garlic
2 tbsp. ground cumin
2 tbsp. chipotle powder
½ cup orange juice
3 bunches cilantro, finely minced with 8 stems reserved
3/4 cup vegetable oil
½ cup pineapple juice
Salt and pepper, to taste
1 lb. ground lamb
1 red onion, julienned
1 avocado, sliced
- For mojo, in medium bowl, combine all ingredients; whisk to blend well. Set aside.
- Heat large skillet over medium-high heat. Add lamb to pan along with 1 tablespoon salt and pepper to taste. Cook until meat is evenly browned and caramelized, breaking it up with a wooden spoon as it browns.
- Pour mojo into skillet; stir to coat meat evenly with mojo and heat through.
- For tacos, layer meat on tortillas. Top with red onion and avocado.
Photo courtesy of True Aussie Beef & Lamb