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24 hour New Mexican Lamb Tacos paired with Vigilance Cimarron

 

Recently, a Sous Vide* machine found a resident spot in my kitchen. My husband and I had been playing with recipes for carrots to poached eggs and were ready to take on a big protein. The owners of Shannon Ridge graciously gifted me a piece of their beautiful lamb, and I had tacos on the mind. Truth be told, I always do! As an avid traveler who lets her stomach dictate the itinerary, I have had the great fortune of eating tacos in every corner of Mexico and Central America. This lamb recipe produced some of the best lamb tacos I have ever eaten. A labor of patience, but well worth the wait. Enjoy!

 

Lamb

3 lbs lamb shoulder.

6oz Tomatillo, roasted and chopped.

6oz New Mexican Hatch green chili, roasted, seeded and chopped.

2 Tbsp garlic, minced.

Pinch of salt and pepper.

 

Place all contents in a sousvide bag and vacuum seal. If you don’t have a vacuum sealer, double bag the lamb and contents using two Ziploc gallon-sized freezer bags. Leave the tops open as you lower them into the water. The immersive method will naturally press out any air in the bags. Seal tight!

Next, fill a plastic tub (or stock pot) with water, placing a trivet beneath it to protect your work surface. Start your circulator and set it to 176f degrees. Once the temperature as been reached, gently lower the bagged contents into the water and use a binder clip to adhere to the side of the tub. Revisit the lamb in 24 hours.

Use caution removing the bag from the water as it will be quite hot. Allow to cool by setting in a sink for 30 minutes. Gently open the bags and with a pair of tongs, remove the lamb and place in a mixing bowl. With two forks, shred the lamb.

 

Shredded lamb in a plate

 

Pour the remaining juices from the bag into a saucepan and reduce over medium heat until thick. Transfer the shredded lamb into the saucepan and heat through. Serve with corn or flour tortillas, and your favorite tacos toppings! But whatever you do, make sure a bottle of Vigilance Cimarron makes its way to the table with them.

 

*If you don’t have a Sous Vide and are looking to invest in one, I highly recommend the Joule.

When Katixa isn’t in the kitchen cooking up something amazing, she can be found selling Shannon Ridge wines for Favorite Brands in New Mexico.

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