Ingredients
The meat
- 1/2 cup chicken broth
- 3tsp chipotle paste
- 2tsp cumin
- 2tsp oregano
- 1tsp ground cloves
- 330gr cooked lamb shoulder
- 1 bay leaf
- juice from half a lime
Corn Tacos
- 1. cups harina corn flour
- ½ cup warm water
- 1tsp salt
- 2 tsp cooking oil
cut or pull the meat into small pieces and mix with chipotle paste, cumin, oregano and bay leaf. In a pan fry the meat on high heat for five minutes and add chicken broth. Lower the heat and let boil until the broth and spices have incorpirated into a thick sauce that covers the meat. remove the bay leaf and add lime juice and blend.
In a bowl, mix the corn flour and salt. Add half of the water and mix well. add the rest of the water and oil and knead. Make small balls with the dough and press in a taco press or with a rolling pin. Use 27-30 gr of dough for one cake. Fry in a pan with a bit of oil. Serve with sauerkraut, sprouts, kimchi mayo, spring onion and salted peanuts.