Ingredients with Measurements:
- 1 lb. of lechazo (baby lamb), cut into small cubes
- 1 tbsp. of olive oil
- 1 tsp. of ground cumin
- 1 tsp. of smoked paprika
- 1 tsp. of garlic powder
- Salt and pepper to taste
- 8-10 small corn tortillas
- 1 cup of salsa verde
- 1/4 cup of chopped fresh cilantro
- 1 lime, cut into wedges
Special equipment needed:
- Skillet or frying pan
- Tongs
- Cutting board
- Knife
Step-by-step instructions:
1. In a bowl, mix the lechazo cubes with olive oil, ground cumin, smoked paprika, garlic powder, salt, and pepper. Let it marinate for at least 30 minutes.
2. Heat a skillet or frying pan over medium-high heat. Add the marinated lechazo cubes and cook for 5-7 minutes, stirring occasionally, until browned and cooked through.
3. Warm the corn tortillas in a separate skillet or on a griddle until soft and pliable.
4. To assemble the tacos, place some of the cooked lechazo on each tortilla, top with salsa verde, chopped cilantro, and a squeeze of lime juice.
5. Serve immediately and enjoy!
- Time:
Preparation time: 35 minutes
- Cooking time: 10 minutes
Temperature:
- Skillet or frying pan: medium-high heat
Serving size:
- Makes 8-10 tacos
Nutritional information:
- Calories per serving: 150
- Total fat: 6g
- Saturated fat: 1g
- Cholesterol: 30mg
- Sodium: 250mg
- Total carbohydrates: 14g
- Dietary fiber: 2g
- Sugars: 1g
- Protein: 10g
Substitutions for ingredients:
- Lechazo can be substituted with beef or pork.
- Salsa verde can be substituted with any other type of salsa.
Variations:
- Add some diced onions and bell peppers to the skillet when cooking the lechazo for added flavor and texture.
- Top the tacos with crumbled queso fresco or cotija cheese for a creamy and tangy finish.
Tips and tricks:
- Make sure to let the lechazo marinate for at least 30 minutes to allow the flavors to develop.
- Use tongs to handle the tortillas when warming them up to avoid burning your fingers.
- For a crispier texture, lightly toast the tortillas on a dry skillet before assembling the tacos.
Storage instructions:
- Store any leftover cooked lechazo in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the lechazo, simply microwave it for 1-2 minutes or heat it up in a skillet over medium heat until warmed through.
Presentation ideas:
- Serve the tacos on a platter with some lime wedges and a bowl of extra salsa verde on the side.
Garnishes:
- Chopped fresh cilantro and lime wedges
Pairings:
- Serve with a side of Mexican rice and refried beans for a complete meal.
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled vegetables
Troubleshooting advice:
- If the lechazo is not browning evenly, make sure to stir it frequently to prevent it from sticking to the skillet.
Food safety advice:
- Make sure to cook the lechazo to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Lechazo is a traditional dish from the Castilla y León region of Spain, where it is typically roasted whole and served with potatoes and vegetables.
Flavor profiles:
- The lechazo is seasoned with cumin, smoked paprika, and garlic powder, giving it a smoky and slightly spicy flavor. The salsa verde adds a tangy and fresh taste to the tacos.
Serving suggestions:
- Serve the tacos with a cold beer or a glass of red wine for a delicious and refreshing pairing.
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Region: Mexican