Tacos De Cordero

Ingredients

• Fresh corn tortillas

• 2 tbsp @humblehousefoods Ancho & Morita

• 2 tbsp @humblehousefoods guajillo & red jalapeño

• 1 tbsp tomato paste

• 3 cups chicken broth

• 1 tbsp packed brown sugar

• 1.5-2 lbs lamb shank

• 1 tbsp olive oil

• 1 bay leaf

• 1/4 cup Fortaleza tequila blanco

• Zest of 1/2 an orange

• 1/2 cup chopped cilantro

• Queso fresco

• Salsa verde

• Kosher salt

Method

1. With a tablespoon of oil, brown lamb shank in Dutch oven or heavy bottomed pot. Place on paper towels to drain and rest.
   

2. Sauté onions over medium heat in same pot until starting to brown, making sure to salt during process. Remove some oil from the pot if you feel the onions are submerged in it.
   

3. Add ancho, guajillo, tomato paste mixture, stir in with onion and let them become friends for a couple minutes.
   

4. Add chicken broth and bay leaf, and turn up the heat to a gentle boil.
   

5. Add brown sugar, taste. Season more if necessary
   

6. Pour into pressure cooker, add lamb shank, cook for 45 minutes and let naturally release (about 10-20 minutes after).
   

7. Remove and shred lamb shank.
   

8. Strain and reduce sauce just before it starts getting syrupy or au sec.
   

9. Add shredded meat and Fortaleza Tequila Blanco, flambé.
   

10. Finish with orange zest. Taste, season if necessary.
    

11. Spoon onto fresh tortilla, top with queso fresco, cilantro, and salsa verde