People don’t use their pressure cookers much during the summer. People tend to use them to make soups, stews, and braises – basically, they make comfort food that will warm you gently from the inside. I suggest these Braised Lamb tacos will do just that and keep you out of the kitchen.
While we are celebrating Cinco de Mayo, you should really consider the pressure cooker during the hot months of June, July and August as well. If you think about it, you could place a nice piece of pork and a couple of Corona’s in the pressure cooker and you would turn out some amazing tacos.
My wife adores lamb. So while we were planning this year’s Cinco de Mayo’s celebration I thought of how to take some cheaper lamb shoulder and braise them into some amazing Mexican style tacos and make any weeknight meal shine just a little brighter.
- 1 teaspoon vegetable oil
- 1 medium white onion, diced
- 1 clove garlic, crushed
- 1/2 teaspoon kosher salt
- 2 tablespoons Guajillo chile powder or Ancho chile powder
- 1/2 cup beer (or you can substitute homemade chicken broth or water)
- 3 pounds lamb shoulder, 1/2 inch thick, trim the outside fat
- 1 teaspoon kosher salt
- 14.5 ounce can tomatoes, with green chiles
- Tortillas (corn)
- Minced onions
- Crumbled or shredded cheese
- Shredded lettuce or cabbage
- Heat the oil in the pressure cooker pot over a medium high heat or until the oil starts to shimmer. Add the onions, garlic, salt and chile powder. Saute until the spices are toasted and the onion has softened, about 5 minutes. Pour in the beer, scrape the bottom of the pot to loosen any brown bits at the bottom, then wait for the beer to come to a simmer, stir occasionally. This should take an additional 3 minutes.
- Add the lamb to the pot, sprinkle it with 1 teaspoon of the kosher salt then stir the lamb to coat them with the onions and spices. Pour the tomatoes and green chiles on top of the lamb, do not stir
- Place and log the lid on the pressure cooker and bring it to high pressure. Pressure cook on high for 15 minutes, then turn off the heat and let the pressure come down naturally for 15 minutes. Then quick release any remaining pressure in the pot.
- Remove the lamb to a platter, leaving as much as the veggies behind as possible. Pour the remaining cooking liquid and veggies into a blender or food processor, and blend this until completely pureed. Pour the puree back into the pot and bring to a simmer over a medium heat. While the liquid is simmering, shred the lamb using meat forks, discard the bones and any large pieces of fat.
- Add the shredded lamb to the simmering liquid in the post and allow top simmer until it has thickened, this will take about five to ten minutes. Taste the lamb and adjust seasoning with kosher salt and black pepper to taste. Serve with the tortillas and additional serving items.