Food & Wine
Chipotle lamb and corn salsa soft tacos
Forget mince and packet mix – once you try this completely homemade chipotle lamb and corn salsa taco filling, you’ll never go back. Grill the corn on the barbecue to add some smoke and char for extra flavour and visual appeal. Serve with a Spanish rice for a light meal option. Substitute lamb for beef, pork or chicken.
Serves: 2
Ingredients:
- 2 tablespoons peanut oil
- 300 g cooked pulled lamb rib meat
- 4 soft tacos (flour or corn)
- ½ cup chopped coriander
For the salsa
- 1 avocado, chopped
- ½ white onion, finely chopped
- ½ cup corn kernels
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- ½ teaspoon agave sugar
For the sauce
- ½ cup light sour cream
- ½ chipotle pepper
- juice of ½ lime
- ¼ teaspoons kosher salt
- ½ teaspoon agave sugar
Method:
- To make the salsa, add the avocado, white onion, corn kernels, olive oil, salt, pepper and agave sugar to a mixing bowl and mix well. Set aside.
- To make the sauce, add the sour cream, chipotle pepper, lime juice, kosher salt and agave sugar to a small food processor and blend to a fine consistency.
- Heat the peanut oil in a grill pan over medium heat and add the cooked pulled lamb rib meat. Lightly fry to serving temperature. Ensure the meat is still tender and not dry or crispy. Remove the lamb once at temperature and set aside.
- Place the lamb on the taco, drizzle with the chipotle sauce and top with the corn salsa. Add the chopped coriander, to garnish.
This is an extract from Ribs, New Holland Publishers RRP $45.00 available from all good bookstores or online, www.newhollandpublishers.com.