Grilled Lamb Tacos Al Pastor

Ingredients

• Servings: 16
• 3 dried guajillo chilies, seeds discarded
• 2 dried pasilla chiles, seeds discarded
• 1 cup boiling water, or as needed to cover
• 2 lamb tenderloins, membranes (silver skin) removed
• 3/4 cup pineapple juice
• 1 tablespoon vinegar
• 4 cloves garlic
• 1 teaspoon ground dried chipotle pepper
• 1 teaspoon ground cinnamon
• 1 pinch cayenne pepper, or to taste (optional)
• 1 pinch ground cumin, or to taste
• 1 pinch dried oregano, or to taste
• 1 tablespoon vegetable oil, or as needed
• 1/2 teaspoon salt, or to taste
• 16 low-carb tortillas (such as la tortilla factory smart & delicious®)
• 16 slices monterey jack cheese, divided
• 1 teaspoon vegetable oil
• 2 cups shredded cabbage, divided
• 1/2 cup roasted tomato salsa, divided
• 1 large jalapeno pepper, thinly sliced - or to taste

Recipe

Preparation Time: 30 mins Cook Time: 25 mins Ready Time: 9 hrs 25 mins


• place dried guajillo and pasilla chiles into a bowl and pour in boiling water to cover. let chiles stand 30 minutes to soften.
• cut lamb tenderloins in half crosswise and in half again lengthwise again to make 8 long strips.
• drain water from chiles and pour in pineapple juice and vinegar. add garlic cloves, chipotle pepper, cinnamon, cayenne pepper, cumin, and oregano. transfer chile mixture to a blender and blend to make a smooth marinade.
• place lamb into a resealable plastic bag and pour marinade over lamb; knead bag several times to coat lamb. squeeze out excess air and seal the bag. refrigerate overnight.
• preheat outdoor grill (preferably charcoal) for high heat and lightly oil the grate.
• remove lamb from bag and drain and discard marinade; transfer lamb to a platter. drizzle meat with 1 tablespoon vegetable oil and season with salt. use tongs to gently stir lamb pieces to coat lightly with oil.
• cook lamb strips on preheated grill until meat shows good grill marks and is lightly pink in the center, 7 to 8 minutes per side. an instant-read meat thermometer inserted into the center of the largest piece should read at least 145 degrees f (65 degrees c). transfer lamb to a fresh platter.
• drizzle a nonstick skillet with 1 teaspoon vegetable oil and place over medium heat. lay a tortilla into the hot oil and place 1 slice of monterey jack cheese into center of the tortilla. cook until tortilla is hot, lightly browned on the bottom, and cheese has melted, 1 to 2 minutes. repeat with remaining tortillas and cheese slices. transfer each tortilla to a plate.
• slice lamb strips across the grain into pieces about 1/4 inch thick. divide shredded cabbage onto each tortilla and top each with about 6 slices of lamb, 1 tablespoon roasted tomato salsa, and a few slices of jalapeno pepper. fold taco over fillings to eat.