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Ground lamb taco with a Mexican-Israeli fusion of flavors.
corn tortillas
1 pound ground lamb
3 cloves garlic, divided, or 2 fresh cloves and 1 cube Gefen Frozen Garlic
1 red onion, very thinly sliced
2 cups water
salt
prepared techina
Tuscanini Balsamic Glaze, for drizzling
fresh chopped parsley (checked or bug-free)
In a small saucepan, boil water and apple cider vinegar. Place the onions in a glass jar or glass bowl/container that has a very tight lid or cap.
Once the water is boiling, pour it over the onions and add two whole cloves of garlic. Cover the onions and store.
Spray a pan and add in the ground lamb. Cook it over medium-high heat until it’s cooked and add a little salt and remaining clove of garlic, crushed. Ground lamb has a lot of its own oils, so there’s no need to brown it with oil.
Fire up your tortilla, spread a little techina, add a few spoonfuls of the lamb, and add parsley and pickled onions. Top it off with balsamic glaze.
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