Lamb Taco
Spiced American Lamb Shoulder, Cucumber Pico de Gallo, Morita Salsa, Tahini Crema, Cilantro, Heirloom Corn Tortilla
Chef DJ Flores of Milpa | Las Vegas, NV
Adapted by StarChefs | April 2026 | Photo: Heather Jacquart
INGREDIENTS
Morita Salsa:
Yield: 1¼ cups
4 morita chiles, stemmed and seeded
2 cloves garlic
½ yellow onion
½ cup roasted tomatillos
½ cup roasted tomatoes
1 tablespoon apple cider vinegar
Kosher salt
Cucumber Pico de Gallo:
Yield: 1½ cups
1 cup diced cucumbers
¼ cup diced white onions
2 tablespoons chopped cilantro
1 tablespoon minced jalapeños
½ teaspoon kosher salt
Juice of 1 lime
Tahini Crema:
Yield: 1¾ cups
½ cup tahini
1 cup sour cream
2 tablespoons lime juice
½ teaspoon kosher salt
1 clove garlic, grated
Spiced Lamb:
Yield: 36 ounces
Neutral oil
2 pounds ground American lamb shoulder
2 tablespoons ground cumin
1 tablespoon kosher salt
2 teaspoons ground black pepper
1 teaspoon ancho chile powder
1 teaspoon pasilla chile powder
1 teaspoon ground coriander
To Assemble and Serve:
Yield: 1 serving
Heirloom corn tortilla
Cilantro leaves
METHOD
For the Morita Salsa:
In a sauté pan over medium heat, toast chiles until fragrant. Remove from heat and add enough water to submerge. Let soak 10 minutes. Drain and reserve liquid. Set aside. In a Vitamix Commercial blender, blend rehydrated chiles and remaining ingredients until smooth. Stream in reserved chile soaking liquid until desired consistency is achieved. Transfer mixture to an airtight container and refrigerate.
For the Cucumber Pico de Gallo:
In a mixing bowl, combine all ingredients. Transfer to an airtight container and refrigerate.
For the Tahini Crema:
In a mixing bowl, whisk to combine tahini and ¼ cup warm water. Whisk in remaining ingredients. Transfer to an airtight container and refrigerate.
For the Spiced Lamb:
In a sauté pan over medium-high flame, heat oil. Add lamb and sear, using a wooden spoon to evenly break up. Season with remaining ingredients. Cook 8 minutes or until the internal temperature of meat teaches 160°F, stirring occasionally to evenly brown. Drain excess fat. Return to pan over low heat and keep warm.
To Assemble and Serve:
Place tortilla on a serving plate. Top with 3 ounces Spiced Lamb followed by 1 tablespoon Morita Salsa, and 1 tablespoon Cucumber Pico de Gallo. Finish with drizzle Tahini Crema. Garnish with cilantro.
