Tacos de Cabrito
Tender, garlicky lamb tacos with warm corn tortillas and bright lime. A quick Mexican classic that tastes like it simmered for hours but cooks in 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 412
- Protein
- 38g
Ingredients
- 1 lb lamb shoulder or leg, boneless
- 4 whole garlic cloves
- 1 teaspoon salt
- ½ teaspoon black pepper
- 8 whole corn tortillas
- 1 whole lime
Instructions
- 1
Place the lamb on a cutting board and cut it into 1-inch cubes by slicing lengthwise along the muscle lines, then cutting crosswise into small chunks.
- 2
Mince the garlic cloves until the pieces are smaller than a grain of rice—about the size of pencil-tip dots.
- 3
Heat a 12-inch skillet over medium-high heat until a drop of water sizzles and evaporates immediately, about 2 minutes.
- 4
Add the lamb cubes and 1 teaspoon of salt; stir constantly until all surfaces turn brown, about 5 minutes.
- 5
Add the minced garlic and 0.5 teaspoon of black pepper; stir continuously for 30 seconds until the aroma becomes strong and fragrant.
- 6
Add 0.5 cup of water, scrape up any brown bits stuck to the pan bottom with a wooden spoon, then reduce heat to medium-low.
- 7
Simmer uncovered for 10 minutes, stirring once every 2 minutes, until the lamb is tender and most liquid has evaporated.
- 8
Warm the corn tortillas one at a time directly over a stovetop flame or in a dry skillet over medium heat for 20 seconds per side until soft and pliable.
- 9
Divide the lamb among the tortillas, placing it slightly off-center in a single layer across the surface.
- 10
Cut the lime into 4 wedges and place one wedge on the side of each plate; squeeze juice over the tacos just before eating.
Tools you’ll need
- 12-inch skillet with lid
- cutting board
- chef's knife
- wooden spoon
- kitchen thermometer (optional)
- tongs
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