Tacos dorados de barbacoa recipe | Good Food
Serve these flavour-packed lamb tacos with soured cream, avocado salsa and queso fresco. Top with finely shredded lettuce for an authentic Mexican meal
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Cooking tools:
- Blender
- Kitchen scale
- Roasting pan
- Chef's knife
- Cutting board
- Mixing bowl
- Pitcher
- Measuring cup
- Measuring spoon
- Nonstick skillet
- Skillet
- Pot
- Stove
- Oven
- Grill
- Aluminum foil
- Baking sheet
- Fine-mesh sieve
- Toothpick
- Spoon
- Paper towel
- Kitchen towel
- Plate
- Refrigerator
Ingredients
- 25g dried morita chillies
- 1 dried ancho chilli
- 1 dried pasilla mixe chilli
- 6 garlic cloves
- 10g sea salt
- 1 tbsp balsamic vinegar
- 5 avocado leaves
- 150ml grapeseed oil plus more for frying
- 2 lamb shanks (1kg)
- 4-6 banana leaves
- 500ml vegetable or beef stock
- 1 bulb garlic cloves peeled
- 2 red onions sliced
- 4 tomatoes thickly sliced
- 250g tomatillos roughly chopped
- 2½ green jalapeños
- 2 garlic cloves peeled
- ½ small bunch of coriander
- 1 lime juiced
- 1 avocado peeled with stone removed
- 20 corn tortillas
- 200ml Mexican crema or soured cream
- 100g queso fresco or feta
- 1 cos lettuce shredded
- toothpicks
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