This is a kinda-sorta involved recipe that if you live in a place that is godawful hot right now, you might want to tuck it away until fall because, ovens and hotness and things like that. But I want to also mention that I made this braised guajillo lamb tostadas in my slow cooker for our Friends Who Fete Cinco de Mayo dinner parties in May and that worked like a charm.
What are your feelings about lamb? I absolutely love it and somehow still never make it. Why it’s so under appreciated I haven’t a clue but I suggest you give this recipe a whirl and change all that.
How to Make Braised Guajillo Lamb Tostadas
Okay, so this is a three-part affair. The first step is to make the guajillo sauce that the lamb will slowly braise in until it is tender and luscious and chile-infused to within an inch of its life. The sauce is a smooth puree of charred and soaked dried guajillo chiles, aromatics, oregano, cumin, and a touch of vinegar. It is on the spicy-ish side, so if you are sensitive, cut back on the number of chiles in the recipe.
The second step is to brown the lamb along with some more onions, carrots, and celery. If you’ve never purchased lamb before, look for a boneless roast it can be from the shoulder or the leg, but for this purpose, you don’t want any bones in there. Sometimes the lamb will come wrapped in a mesh covering—take that off and throw it away. You won’t be slicing the meat so it doesn’t really matter if it is perfectly round.
After browning the meat and vegetables you can transfer the whole business to the slow cooker if you’d like or simply add the guajillo sauce to the pot, cover it, and slowly braise in the oven. If you decide to go the slow cooker route the cooking time is on high for 4 hours or low for 8 hours.
The final step is to shred the meat, mix it into the sauce and make a little salad to go on top. I also like to serve these tostadas with a fresh pico de gallo, but that’s up to you. Pile the meat on to a tostada shell then top with the salad mixture and a little pico.
These are extremely delicious morsels worth every bit of the effort.
WHAT DO YOU THINK?
Have you ever cooked with lamb? What’s your favorite lamb recipe?
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