John Valls
Recipe courtesy of American Lamb Board (americanlamb.com)
Makes 4 servings
1½ lbs. ground American lamb
1/3 c. finely chopped yellow onion
3 garlic cloves, minced
1½ t. dried oregano
Kosher salt
3 chipotle chiles in adobo sauce, finely chopped, plus 3 T. sauce
4 c. finely shredded green cabbage, soaked in cold water for 20 minutes then drained
1 bunch radishes, thinly sliced
1 c. diced pineapple
4 green onions, thinly sliced diagonally
1/3 c. coarsely chopped fresh cilantro
Juice of 1 lime
Warm corn or flour tortillas, for serving
Topping options: Chopped avocado, salsa verde, crema (Mexican sour cream) or sour cream, crumbled queso fresco or cotija cheese, pickled jalapeños, cilantro leaves, and lime wedges
Heat a large skillet, preferably cast-iron, over high heat. Add the lamb, yellow onion, garlic, oregano, and 1 teaspoon of salt and break up the lamb into small pieces. Cook until the liquid evaporates and the lamb is nicely browned, 12 to 15 minutes. Strain off excess fat and return the pan to medium-low heat. Add 1/3 cup water, the chipotle chiles, and adobo sauce and stir to combine, scraping up any bits from the bottom of the pan. Cook until the sauce clings to the lamb, 2 to 4 minutes. Taste and adjust the seasoning.
Meanwhile, toss the cabbage, radishes, pineapple, green onions, and cilantro in a large bowl. Add the lime juice, sprinkle with 1/2 teaspoon of salt, and toss to combine well. Taste and adjust the seasoning.
Spoon the meat into warm tortillas and top each with a generous heap of slaw. Serve with other topping options on the table.