Ingredients
8 tortillas
FOR THE STUFFING:
1 Kg lamb
250g Stracco di pecora
2 milk tablespoons
Beef broth
2 garlic cloves
1 white onion
1 bell pepper
Coriander, lime, pepper, tabel salt
FOR THE GUACAMOLE:
2 ripe avocado
1 shallot
3 tomatoes
1 tablespoon of oil
Salt, pepper
Optional:
2 milk tablespoons
Green serrano pepper
Share:
Preparation
PREPARE THE STUFFING
Cut the meat into small pieces and the bell pepper into strips. Arrange them in a baking tray on the aluminum paper. Dress everything with salt, pepper, garlic, oil and lime juice. Pour a little beef broth and close the aluminum paper. Cook in hot oven at 200° for about 2 hours. Pour a little broth every now and then. Once cooked remove from the oven and reduce all the meat into strips and keep aside the cooking juice to avoid it getting dry. Finely cut the onion and pan-fry with the cooking juice. Melt the ‘Stracco di capra’ with the milk on low heat. Heat the tortillas and stuff them with a bit of meat, onion, lay down the cheese cream and coriander.
PREPARE THE GUACAMOLE
Peel the avocado and cut it into small pieces. Add salt and pepper and mash to create a soft cream. Finely chop the shallot and tomatoes and add them to the avocado pulp with a little olive oil.
Tips: to increase the creaminess you can add a drop of milk and if you want a spicy sauce you can add a finely chopped green Serrano pepper.
