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lamb shoulder water white onions tomatoes kosher salt cloves coriander seeds cinnamon white vinegar sugar Harina olive oil cilantro
Viewed: 3 - Published at: 4 years agoIngredients
- One 5-pound boneless lamb shoulder, tied
- 6 1/2 cups water
- 3 bell peppers1 red, 1 yellow and 1 green, cut into 1/2-inch dice
- 2 large white onions, 1 cut into 1/2-inch dice and 1 thinly sliced lengthwise
- One 14 1/2-ounce can diced tomatoes, juices reserved
- Kosher salt and freshly ground pepper
- 4 whole cloves
- 2 teaspoons coriander seeds
- Two 3-inch cinnamon sticks
- 1/2 cup distilled white vinegar
- 1 teaspoon sugar
- 1 pound masa harina (4 cups)
- 3/4 cup pure olive oil
- 1/2 cup cilantro leaves
Method
- Preheat the oven to 325.
- Put the lamb in a deep roasting pan and add 4 cups of the water, the bell peppers, diced onion and the tomatoes and their juices.
- Season with salt and pepper.
- Tie the cloves, coriander seeds and 1 cinnamon stick in cheesecloth and add it to the pan.
- Cover tightly with foil and braise the lamb for 2 1/2 to 3 hours, until an instant-read thermometer inserted in the thickest part registers 180.
- Discard the spice bundle.
- Meanwhile, in a medium bowl, combine the sliced onion with the vinegar, sugar, 2 tablespoons of kosher salt and the remaining cinnamon stick.
- Let the onion stand at room temperature for at least 2 hours and up to 4 hours.
- Transfer the meat to a cutting board and let cool slightly.
- Transfer the peppers, onion and tomatoes to a bowl and reserve.
- Strain the cooking liquid into a heatproof measuring cup and skim off the fat.
- Transfer the cooking liquid to a large, deep skillet and simmer over moderate heat until reduced to 1 1/2 cups, about 20 minutes.
- Return the peppers, onion and tomatoes to the sauce.
- When the lamb is cool enough to handle, remove the strings from the roast and shred the lamb, discarding any excess fat.
- Add the lamb to the sauce and season with salt and pepper.
- In a large bowl, combine the masa harina with the remaining 2 1/2 cups of water and stir with a wooden spoon until a stiff dough forms.
- Add a few tablespoons of water if the dough seems very dry and crumbly.
- Add the olive oil and knead the dough until smooth.
- Divide the dough into 20 pieces and roll each one into a ball.
- Keep the dough balls covered with a lightly moistened towel; working with a few at a time, flatten the balls into 3-inch tortillas, a scant 1/3 inch thick.
- Heat a cast-iron griddle or skillet until hot.
- Add the tortillas in batches and cook over moderately high heat, turning once, until lightly browned and slightly crisp on the outside, 5 to 6 minutes.
- Serve the shredded braised lamb over the warm tortillas, garnished with the pickled onions and cilantro leaves.
