Sous Vide Lamb Tacos

Totally-tender lamb spiced with some traditional Mexican flavors give this dish a twist, and your Anova Sous Vide Precision Cooker nails the dish every time.

Author

Cole Wagoner

Cole Wagoner developed a deep appreciation and high expectations for the quality of food during his years living in Portland, a city with some serious food game. When Cole met the girl of his dreams, he followed her across the country from his beloved home state of Oregon, to a small town in Alabama. The only thing missing seemed to be the glorious abundance of grub he’d previously enjoyed, which took a bit more of a drive to find in his new neck of the woods. So began Cole’s journey for the perfect kitchen tool companion to help him recreate food experiences from the comfort of his home, while snapping epic food photos along the way, and that journey has ultimately landed him in the Anova Kitchen

Prep Time: 00:10

Recipe Time: 48:00

Temperature : 155F / 68.3C

Ingredients

• 1 pound lamb shoulder or lamb neck, cubed into 1.5-2
• 1 teaspoon cumin
• 1 teaspoon salt
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 6 corn tortillas
• 1 tomato, diced
• Small handful of cilantro, chopped
• Salsa Verde of your choice
• 1 purple/red onion, sliced
• Oil

Directions

1. Set the Anova sous vide precision cooker to 155ºF / 68.3ºC
2. Season lamb with cumin, salt, garlic powder, and onion powder. Place in resealable ziploc or vacuum bag and seal.
3. Sous Vide for 48 hours.

Finishing Steps

1. Heat pan with some oil, add onion and cook until caramelized. Reserve.
2. Using same pan, add more oil and add bag of lamb and it's juices to pan. Let the juices reduce until thickened.
3. Build your tacos! Place lamb, onion, salsa, tomato, and cilantro to a tortilla and enjoy!