Sous Vide Lamb Tacos
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 Oreg ...
Ingredients for 2
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
Set the Anova sous vide precision cooker to 155ºF / 68.3ºC
Season lamb with cumin, salt, garlic powder, and onion powder. Place in resealable ziploc or vacuum bag and seal.
Sous Vide for 48 hours.
Heat pan with some oil, add onion and cook until caramelized. Reserve.
Using same pan, add more oil and add bag of lamb and it's juices to pan. Let the juices reduce until thickened.
Build your tacos! Place lamb, onion, salsa, tomato, and cilantro to a tortilla and enjoy!