12 pounds American lamb shoulder or leg, boned and trimmed, cut into 2-inch pieces
5 tablespoons powdered chilies
1 teaspoon ground cumin
2 tablespoons oregano leaf
1 tablespoon salt
1 tablespoon granulated onion
1 tablespoon granulated garlic
1/2 teaspoon black pepper
5 ounces cider vinegar
2 quarts water or beef or chicken stock
1 quarts tomato puree
48 flour tortillas
Servings: 48
1. Toss lamb with the chili, cumin, oregano, salt, onion, garlic, pepper and vinegar. Cover, refrigerate and marinate for several hours or overnight.
2. Add water or stock and tomato puree and braise lamb in 325°F oven in a tightly covered pan. Braise until meat is very tender, about 2-1/2 hours. Check periodically and add small amounts of water as necessary. Skim fat.
3. Separate meat and sauce. Chop meat into small pieces. Reduce sauce to a thick consistency.
4. Combine meat and sauce. Fill and roll tortillas.
5 tablespoons powdered chilies
1 teaspoon ground cumin
2 tablespoons oregano leaf
1 tablespoon salt
1 tablespoon granulated onion
1 tablespoon granulated garlic
1/2 teaspoon black pepper
5 ounces cider vinegar
2 quarts water or beef or chicken stock
1 quarts tomato puree
48 flour tortillas
Servings: 48
1. Toss lamb with the chili, cumin, oregano, salt, onion, garlic, pepper and vinegar. Cover, refrigerate and marinate for several hours or overnight.
2. Add water or stock and tomato puree and braise lamb in 325°F oven in a tightly covered pan. Braise until meat is very tender, about 2-1/2 hours. Check periodically and add small amounts of water as necessary. Skim fat.
3. Separate meat and sauce. Chop meat into small pieces. Reduce sauce to a thick consistency.
4. Combine meat and sauce. Fill and roll tortillas.
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