American Lamb Street Tacos

By: Jorful Rustic Foods | 4 SERVINGS

1 lb ground American Lamb

1 tbsp. fajita or taco seasoning

1 tsp turmeric

2 claves crushed garlic

1 tbsp. tomato paste

KC water

Salt and pepper

FRESH PICO

2 c. diced tomatoes

1 tbsp, chopped white onion

1 fresno chá, diced

2 tbsp chopped cilantro

2 tbsp. Lime juice

(from half a lime)

Salt and pepper

LIME CREMA

1 c. sour cream

# c. finely chopped cilantro 2 tbsp lime juice

1⁄4 tsp garlic powder Salt and pepper

Chopped cilantro and shredded

cabbage, for garnish

-12 small com tortillas for a double tortilla base

Mix all the ingredients for the pico and set it aside

Mix all the ingredients for the Lime Crema and set aside.

In a large heavy-bottomed skillet, brown the American Lamb and drain the excess fat. Add the seasonings, tomato paste and water and cook for another

10 minutes.

While the American Lamb is cooking. warm the corn tortillas in a dry non-stick skillet until they smell fragrant and have lightly browned on both sides. This only takes about 30 seconds per side: over- cooked tortillas can be very tough. Place the warmed tortillas in a clean dish towel to keep warm, continue adding cooked tortillas to the dish towel and cover.

To serve, place two tortillas on a plate. one on top of the other. Spoon 1 tbsp. of crema, 2 oz. of meat and a tbsp. of pico onto each tortilla duo. Top with shredded cabbage and chopped cilantro, add a squeeze of lime, repeat!