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 ...
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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
Oil
Directions
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Step 1
Set the Anova sous vide precision cooker to 155ºF / 68.3ºC
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Step 2
Season lamb with cumin, salt, garlic powder, and onion powder. Place in resealable ziploc or vacuum bag and seal.
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Step 3
Sous Vide for 48 hours.
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Finishing Steps
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Step 0
Heat pan with some oil, add onion and cook until caramelized. Reserve.
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Step 1
Using same pan, add more oil and add bag of lamb and it's juices to pan. Let the juices reduce until thickened.
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Step 2
Build your tacos! Place lamb, onion, salsa, tomato, and cilantro to a tortilla and enjoy!