TWO EASY TACOS YOU MAY NOT HAVE HAD NOR IMAGINED | HAVEN’T HAD TACOS THIS GOOD!

These aren’t your average tacos! We’re layering flavors like never before with a coffee-rubbed leg of lamb, cherry chipotle-glazed tri-tip, crispy fried poblanos, and a smoky poblano aioli. Each element of these tacos packs a punch of spice, smoke, and tangy sweetness. If you're ready to elevate taco night, this recipe has got you covered! 🍖🌮

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Ingredients & Recipe
Lamb
1 leg of lamb
Rub:
2 tbsp decaf coffee
2 tbsp smoked paprika
2 tbsp chipotle powder
1 tbsp cayenne pepper or chili powder
1.5 tbsp garlic powder
Preparation:
Rub honey all over the lamb.
Season generously with salt and pepper.
Sprinkle on the rub evenly.
Grill or roast until internal temperature reaches 135°F for medium-rare.
Tri-Tip Steak
1 tri-tip steak, around 2 lbs

Salt and pepper, to season

Cherry Chipotle Glaze:

1/4 cup tart cherries with some juice
2 tbsp oil
2 tbsp roasted garlic paste or minced garlic
4 chipotle chilies in adobo
1/4 cup red wine
1-2 tbsp sugar
1 tbsp smoked paprika
Salt and pepper, to taste
Juice of 1/2 a lime
Preparation:

In a pan, add cherries, oil, garlic, chipotles, red wine, sugar, paprika, salt, and pepper.
Simmer and reduce slightly, then blend until smooth with lime juice.
Brush on the steak while grilling over low heat until the internal temperature reaches 130°F for medium-rare.
Fried Poblanos
1-2 poblanos, sliced

Leftover coffee rub (used for the lamb)

Flour (for dredging)

1 egg, beaten

Preparation:

Add a sprinkle of the coffee rub to the flour.
Dredge poblano slices in egg, then coat in seasoned flour.
Fry until golden and crispy.
Poblano Aioli
1 cup mayo

2 tbsp olive oil

1 whole roasted poblano

Juice of 1 lime

3-5 garlic cloves

1 tbsp chipotle chilies in adobo

Salt, to taste

Preparation:

Blend all ingredients on high until smooth.
Serve as a taco topping for a smoky, creamy kick.

Видео TWO EASY TACOS YOU MAY NOT HAVE HAD NOR IMAGINED | HAVEN’T HAD TACOS THIS GOOD! канала Hungry Without A Cause