You can't beat tacos for a relaxed informal supper. Do try making your own soft corn tacos, it is incredibly easy and they are worlds apart from the crunchy oil laden ones you can buy from the supermarket.
Serves 4
Ingredients
600g Lamb Steaks
2 Tbsp Olive Oil
1 Red Onion, finely sliced
500g Tomatoes, skinned & roughly chopped
2 Cloves of Garlic, crushed
2 Tsp Chopped Chipotle Chillies (or to taste)
1 Lime, Zest & Juice
4 Tsp Sweet Freedom
Sea Salt & Freshly Ground Black Pepper
Courgette Salad
200g Small Courgettes
½ Red Onion, finely chopped
2 Tbsp Olive Oil
1 Small Handful of Mint, chopped
1 Small Handful of Coriander, chopped
Sea Salt & Freshly Ground Black Pepper
12-16 Small Soft Corn Tortillas (a link to a delicious recipe is at the bottom of the page)
Lime Wedges, Coriander & Mint to Garnish
Method
Heat the olive oil in a pan and then add the red onion, fry until tender. Add the tomatoes, crushed garlic, lime juice and zest, chipotle peppers and a pinch of salt. Cook gently, stirring occasionally, until the tomatoes have cooked down into a thick rich sauce. Take off the heat and season to taste.
Griddle, barbecue or grill the lamb chops until they are cooked to your liking - barbecuing the steaks gives the dish a lovely smoky flavour. Leave to rest a few minutes and the cut into strips and add to the tomato sauce along with any juices from the meat.
Cut the courgettes into small pieces and then place in a bowl with all the other ingredients. Mix well and season to taste.
Garnish the lamb with lime wedges and herbs and serve with the soft corn tortillas and courgette salad.
I use Tommi Mier's delicious recipe for corn tortillas from her fabulous Mexican recipe book. I use 45g of dough for each taco which makes slightly thinner tacos than she suggests but experiment and see what you prefer. Also instead of freezer bags, I find it is easier to use Lakeland's 15cm/6" baking parchment circles to press or roll the tacos.
You can also find the recipe here on the Sunday Times website.
