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
Flautas
From 'Comida Mexicana' by Rosa Cienfuegos
A twist on the traditional taco, as this one is deep-fried! An ideal recipe for using left-over meats from the night before; this version uses Lamb BarbacoaIngredients
- 12 x 15cm corn tortillas
- 1 litre vegetable oil
- 1 quantity Lamb Barbacoa
- Toppings
- ½ iceberg lettuce, shredded
- 3 tomatoes, sliced
- 250ml sour cream
- 2 avocados, sliced
- 100g feta cheese, crumbled
- Chipotle salsa, to serve
Recipe
- Warm the tortillas in a heavy-based frying pan over a medium heat.
- Heat the oil in a large saucepan to 180°C.
- Meanwhile, divide the barbacoa evenly among the warm tortillas, then roll them up and secure with toothpicks.
- Working in batches, deep-fry the flautas for 4-5 minutes, until crispy on both sides. Transfer to a paper towel, standing upright to drain the excess oil.
- Remove the toothpicks and serve the flautas in pairs, topped with the lettuce, tomato, sour cream, avocado, cheese, and salsa.
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