Lamb Taquitos
This is a great doahead party dish appetizer that can be prepared long in advance and quickly cooked and assembled day of.
Makes 40 finger food hors d’oeuvres.
For the lamb filling:
- 3 pounds boneless lamb shoulder
- Salt and pepper
- ¼ cup vegetable or olive oil
- 6 garlic cloves, chopped
- 2 Spanish onions, chopped
- 2 tbsp fennel seed
- 2 chopped Mexican dried Guajillo chilis, seeds and stems removed
- 2 cups chopped canned plum tomatoes
- 2 cups red wine
- 2 cups chicken stock
- 1 cup chopped parsley
- 1 small bunch thyme
For the taquitos:
- 20 six inch soft corn tortillas
- 2 cups shredded Monterey Jack Cheese
- 1 package sweet pea sprouts
- Reserved shredded lamb
- 2 cups Mexican slaw (recipe below)
In late March, on a quiet Wednesday morning an Estia breakfast customer overheard me describing my daughters summer job in Maine. As I moved back toward the kitchen he quietly suggested I look into a far away dining room in Freedom, Maine called {the} Lost Kitchen, “it’ll be well worth the effort” he said.
