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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


  • 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


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.