Chipotle braised lamb tacos with balsamic-soaked raisins
Hot sauces
Mexican cuisine
Like many stews, this meat is great right from the pot but even better the next day. The lamb retains its flavor but its gaminess is muted by the achiote marinade, and the slow braise in a chipotle broth gives it a nice tender texture, as well as heat, smoke, and chili flavor. I've used store-bought achiote paste in the past when making similar dishes, but this time all I could get was ground annato seed, so I made my own. You can use a store-bought paste if you can find one. The broth reduces in the last half hour of cooking, and the resulting taco is a warm corn tortilla filled with tender lamb in a rich red chile sauce, the subtle briny flavor of chopped olives, a kick of freshness from the lime juice, and a sweet and sour element from the reduced balsamic-soaked raisins. With cool sour cream to top it off, it's a succulent, delectable taco.
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