Lamb Tomatillo Tacos
The best American name for this vegetable would probably be “Mexican green tomato”, but they actually taste nothing like regular tomatoes, In fact, the tomatillo is not a tomato at all. The tomatillo has a tart, lemony flavor that is enhance when cooked (especially roasted) and is an excellent base for salsas. While salsa (salsa verde) is the most popular way to enjoy tomatillo, they can be used in other ways. Tomatillos contain high amounts of vitamin A&C. Tomatillos are our #2 sales item!
Ingredients:
1 pound lamb stew meat
1 tsp canola oil
6 tomatillos (husked, washed and quartered)
1 cup chopped onion
1 tsp ground cumin
1 chicken bouillon cube
1/2 cup water
salt and pepper to taste
6 taco sized tortillas
2 – 3 cups shredded purple cabbage
garnish with limes, jalapenos, salsa or sour cream
Instructions:
In a medium sized pot with a lid brown the lamb meat in canola oil until golden. Add tomatillo and onion. Cook until onion is opaque. Add cumin, bouillon cube, water, salt and pepper. Cook covered on low until lamb is tender. Taste and correct your seasonings. Add additional water if necessary. Using a slotted spoon add lamb to warm tortillas. Fill with the shredded purple cabbage and garnish. Makes 6 tacos.
From feralkitchen.com