Matty Matheson’s Lamb Neck Tacos
We’re thrilled to be partnering with our good friend Matty Matheson on his show Just a Dash. Here’s Matty Matheson’s lamb neck taco recipe from Episode 10.
Yields 4 servings/Time 5-6 hours
You will need:
For the lamb neck agrodolce:
1 tablespoon canola oil
1 lamb neck
3 cups beef stock
1 white onion, thinly sliced
1 cubanelle pepper, thinly sliced
1 jalapeno, thinly sliced
1 long green pepper, thinly sliced
1 cup sugar
1 cup red wine vinegar
For the flour tortillas:
2 cups flour
1 tablespoon baking powder
1/4 teaspoon salt
1/4 cup lard
½ cup hot water
For the crema:
1/2 cup creme fraiche
1/2 cup sour cream
1/2 cup chopped cilantro
1 stalk of finely diced celery
Zest and juice of 1 lime
Heat oil in a Dutch oven. Sear lamb neck until golden brown on all sides, about 10 minutes. Pour beef stock into the pot and bring up to a boil. Reduce heat to a simmer. Cover and cook until lamb is cooked through and tender enough to fall off the bone, about 3 hours.
Remove lamb neck from pot and set aside. Increase heat to medium-high. Place onion, peppers, sugar, and vinegar in the pot with residual stock. Cook until vegetables are tender and sauce has thickened, about 20 minutes, stirring every few minutes.
Shred the lamb meat and stir into the agrodolce sauce.
To make the tortillas, mix the flour, salt, and baking powder in a bowl. Using your fingers, work lard into the flour mixture until mixture is even and crumbly. Pour in hot water and mix until a soft dough forms. Knead dough into a ball and divide into 10 equal portions. Roll portions into small balls. Cover with a dish towel and let rest for 20 minutes.
Meanwhile, make the crema by mixing the ingredients in a bowl.
To roll out the tortillas, cut open the side edges of a large zip lock bag. Place one ball of dough in the center. Close the bag and roll into a thin sheet. Remove and set aside. Repeat with remaining dough.
Heat a pan over medium heat. Place one tortilla in the pan and cook until slightly brown, but still soft, about 30 seconds on each side. Store in a towel until ready to serve. Repeat with remaining tortillas.
Place lamb agrodolce in a tortilla and top with a dollop of crema.
