Taco with lamb shoulder and licorice pickled fennel
Tender lamb meat paired with pickled fennel and liquorice provides a modern Mexican taco experience.
- 4 servings
Ingredients
- 1 kg Lamb Shoulder
- 6 Garlic Cloves
- 250 g Butter
- 1 tsp Coriander Seeds
- Salt
- Fennel
- 25 ml 12% Vinegar
- 25 g Granulated Sugar
- tbsp Licorice Powder
- 1 White Onion
- 12 Tortillas Wraps
- 40 g Freshly Picked Coriander
- 200 ml Sour Cream
Method
Step 1
Heat the oven to 125°.
Step 2
Peel the garlic and bruise it gently so that the cloves are crushed a bit. Heat the butter in a saucepan along with the garlic and the coriander.
Step 3
Place the meat in an ovenproof dish and drizzle over hot butter. Cook in the oven for about 3 hours.
Step 4
Take the meat out, pour away the butter and salt the meat. Raise the temperature up to 225° and cook the meat for another 20 minutes. Pull the meat into pieces with a fork.
Step 5
Slice the fennel thinly, preferably using a mandolin or another slicer.
Step 6
Boil the vinegar and sugar. Pour the vinegar mixture over the fennel and let rest for about 2 hours. Season with licorice powder before serving.
Step 7
Peel and finely chop the onion. Serve the lamb in a tortilla wrap with the fennel, onion, coriander and preferably a dollop of sour cream.
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Taco with lamb shoulder and licorice pickled fennel