California Farm Taco Lamb Al Pastor with PineApple

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, California Farm Taco Lamb Al Pastor with PineApple. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

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As for the number of servings that can be served to make California Farm Taco Lamb Al Pastor with PineApple is 20 tacos, 10 dinners, 20 lunches. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook California Farm Taco Lamb Al Pastor with PineApple estimated approx 5 hours plus 8 hours, Overnight.

To get started with this recipe, we must first prepare a few components. You can cook California Farm Taco Lamb Al Pastor with PineApple using 16 ingredients and 5 steps. Here is how you cook it.

Fall-off-the-bone tender lamb with authentic Al Pastor sauce, slow cooked overnight, delicious flavor. The recipe for pork al pastor from Sierra in cookpad has been adapted to leg of lamb. I made my own chipotle spice mix, recipe below. I used fewer spices and fresh pine apple because lamb meat is milder and sweeter, and fresh pine apple tenderizes meat, canned pine apple doesnt. I ended up with a spicy shredded meat in delicious sauce. Freezes well, reheats well, handy for great tacos for quick luncheons and unexpected dinner friends.

Ingredients and spices that need to be Take to make California Farm Taco Lamb Al Pastor with PineApple:

1. For the filling:
2. 5 pound leg of lamb
3. Small pine apple for slices and pine apple juice
4. 4 garlic cloves
5. Large sliced onion
6. 2 tsp Chipotle powder: 1/4 tsp seasalt, 1/4 tsp smoked hot paprika powder, tsp sweet paprika powder, tsp cumin, tsp coriander, tsp cilantro, tsp garlic, tsp oregano
7. 1 dried chili arbol tostado pepper, crushed (1/2 tsp, hot!)
8. 4 Ancho chilies (poblano peppers that are left to ripen, turn red, dried)
9. 2 limes
10. 4 Morita chilies (morita chilies are smoked jalapeno peppers)
11. For 4 tacos: 1/2 cup of masa corn flour
12. Half cup boiling water
13. 4 Tbs olive oil
14. For taco topping: shredded lettuce or nappa cabbage, chopped tomato, chopped avocado, chopped fresh green pepper, grated cheddar cheese, dollop of greek yoghurt or sour cream
15. Equipment: crockpot or dutch oven or other 5 pound slow cooker. Cast iron skillet to brown meat and fry tacos. Tortilla press for the tortillas, or press by hand
16. Cost: lamb $15, other $5, $1 per taco

Steps to make to make California Farm Taco Lamb Al Pastor with PineApple

1. Trim leg of lamb, bring to room temperature, sear in large iron skillet with garlic cloves and onions, make chipotle spice mix (see ingredients above), put in crock pot with 2 tsp chipotle spice mix rubbed all over, on top of half the pine apple slices and half the pine apple juice, onion, garlic, peppers, cook five hours on high.
2. Remove leg of lamb from crockpot, debone, slice meat in 1/2” thick slabs, put slices back in crockpot, covered with other half of pine apple juice and slices, onion, garlic, cook overnight in crockpot on low. Freeze bone to make stew. Slice pine apple slices thin to serve with meat on tacos.
3. Shred the meat with two forks, add sauce, and juices, add thinly sliced pine apple, use two heaping table spoons per taco, freeze leftover al pastor lamb meat and sauce in two tablespoon portions in freezer bags.
4. Make fresh tacoshells: mix 1/2 cup of masa in boiling water, scoop tablespoon in tortilla press, press, fry in olive oil in cast iron pan, 2 minutes each side, hang over wooden spoon handle between two kitchen drawers to fold and cool.
5. Taco filling: serve al pastor meat mixed with sliced thin baked pine apple on bottom of taco, then shredded lettuce, simmered black beans in garlic and coriander, chopped tomato, chopped avocado, chopped green pepper, grated cheddar cheese, greek yoghurt or sour cream on top. Serve with wedge of lime on the side. Enjoy.

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