LAMB & GOAT RECIPES
Whilst not the most commonly used ingredients in Mexican cuisine, these recipes for lamb & goat dishes will show you not to count them out:
Lamb & Goat Recipes
Borrego Tatemado
From 'The Road to Mexico' by Rick Stein
Rick discovered this slow-cooked lamb recipe in a little restaurant in the Valle de Guadalupe, 'La Cocina de Dona Esthela'.Ingredients
- 2 pasilla chillies, stems removed and seeds shaken out
- 3 cloves garlic, unpeeled
- 1 tsp salt
- 1 tsp dried oregano
- 1.5-1.7kg lamb shoulder
- To Serve
- 24-32 x 15cm corn tortillas
- 1 onion, chopped
- Handful coriander, roughly chopped
- 2 limes, cut into wedges
Recipe
- Toast the chillies and garlic cloves in a hot, dry frying pan until fragrant.
- Transfer the chillies to a bowl, cover with just-boiled water and leave them to soften for 20 minutes.
- Peel the garlic and put it in a blender with the salt, oregano, and the soaked, drained chillies; then blitz with enough of the soaking water to make a fairly thick paste.
- Pierce the lamb all over with a fork, rub it with the chilli paste and leave to marinade for 2-4 hours.
- Preheat the oven to 170°C.
- Pour 150-200ml of water into the bottom of a large, cast-iron casserole dish and add the lamb. Cover with tight-fitting foil and cook for 3-3½ hours or until the meat is very tender and falling off the bone.
- Preheat the grill. Drain off the juices from the meat, place it on a baking tray and put it under the grill for 5-10 minutes until it’s well browned on top.
- Shred the meat with 2 forks, then serve it with the cooking juices, warmed tortillas, chopped onion, coriander, and lime wedges.
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