Achiote lamb tacos two ways: olive-herb salsa and asiago-brown ale sauce

Salsa Mexican cuisine
achiote lamb tacos two ways: olive-herb salsa and asiago-brown ale sauce

I came up with this recipe in order to have something to enter for this week's Spring Lamb contest. The only thing I had ever cooked with lamb before was meatballs, so I was unsure what kind of cut or what cooking method to use. I decided to adapt the classic Yucatecan dish cochinita pibil, achiote-marinated pork roasted in banana leaves, to lamb. I fused it with Mediterranean ingredients since lamb is such an important ingredient in that region of the world. The asiago-brown ale sauce was an idea I came up with when I saw the pan full of lamb drippings, onions, and achiote sauce and just couldn't let it go to waste.

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a an ale brown ale

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