Recipe - Lamb Adobo Tacos

2 One half pound Lamb shoulder; trimmed and
cut in 2inch cubes
2 teaspoon Salt
One half teaspoon Freshly ground black pepper
2 cup Adobo; (recipe attached)
4 Poblano chiles
One half cup Grated Mexican manchego
cheese; or substitute
Monterey Jack
One fourth cup Grated panela cheese; or
substitute ricotta or dry
cottage cheese
One fourth cup Grated anejo cheese; or
substitute Romano or washed
and dried feta
24 small Corn tortillas; (recipe
attached), or use
storebought

TOO HOT TAMALES SHOW #TH6177

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/.

Roast, peel, seed and slice the poblano chiles (see Note). 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.

Note: 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.

Yield: 12 tacos

Posted to recipeludigest by molony molony@scsn.net on Feb 24, 1998