Serves 4
Ingredients:
Lamb Barbacoa:
3-4 lbs. boneless lamb leg
1 tablespoon San Fran Sea Salt
2 teaspoons Gil’s Habanero Tequila Olive Oil
1 tablespoon Gil’s California Extra Virgin Olive Oil
4 Gil’s Smoky Chipotle Garlic cloves
2 tablespoons lime juice
2 tablespoons Smoky Chipotle Garlic juice
1 tablespoons ground cumin
1 tablespoon dried oregano
2 cups chicken or beef broth
Tequila and Chipotle Garlic Red Rice:
1/2 tablespoon Gil’s Habanero Tequila Olive Oil
1/2 tablespoon Gil’s California Extra Virgin Olive Oil
1 cup long grain white rice, rinsed
1/4 cup yellow onion, peeled and minced
2 Gil’s Smoky Chipotle Garlic cloves, minced
2 cups chicken or beef broth
1/4 cup tomato paste
San Fran Sea Salt to taste
Burrito Essentials and Fillings:
4 large flour tortillas
1/2 cup mashed avocado
1/2 cup sour cream
1/2 cup pico de gallo
1/2 cup grated jack cheese
Instructions:
Pat lamb leg dry with paper towels and thoroughly season with salt. Heat oils in a large skillet (or under the sauté function in an Instant Pot) over medium-high heat. Once the oil is hot, carefully place the seasoned lamb leg into the skillet and sear on all side until deeply golden, about 3 minutes per side. Transfer the seared lamb to a slow cooker, add garlic cloves, lime juice, garlic juice, cumin, oregano, and broth, stir, and cover. Slow cook the lamb on low for 10-12 hours (4-6 on high) or until fork tender. Flake with a fork into bite-sized pieces and keep warm, in the broth, until ready to serve.
For the red rice, heat oils in a medium saucepan over medium heat. Once the oil is hot, add rice, onion, and garlic, and sauté for 2-3 minutes or until the rice is slightly toasted and the veggies are fragrant. Add the broth and tomato paste, stir to combine, and bring to a boil. Once boiling, reduce heat to low, cover, and continue to cook until the rice is tender, about 15-25 minutes. Remove from the heat and set aside.
To assemble the burritos, place tortillas on a clean work surface. Fill the centers with rice, lamb barbacoa, avocado, sour cream, pico, cheese, and salsa. Roll the tortillas into tight cylinders, tucking in the ends to secure the filling, and cut the burritos in half. Serve with salsa.
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