PIT CREW’S MEAT WRAPS
by 4rca2aw
There’s a staggering balance of meat and vegetables in this dish, considering it’s one of Noct’s favorites. Then again, these wraps are so good, anyone will want to put on their Festive Ensembles after a serving!
Active cooking time: 2-3 hours. Total cooking time: 2-3 hours. Serves 2-4
Start by making the lamb filling. While that’s simmering, you can prepare the wrappers and salsa!
Ingredients
2 lamb shanks (i.e. Bulette Shank)
flour
2 teaspoons of salt, or to taste (5g)
pepper, to taste
cooking oil
1 finely diced onion
2 chopped cloves of garlic
1 cup red wine (240mL)
4 tomatoes, peeled and blended
water, as necessary
Mix flour, 1 teaspoon of salt (2.5g), and pepper together. Coat lamb shanks in flour mixture; shake off excess. In a dry frying pan, brown lamb shanks on all sides.
While lamb shanks are browning, coat the bottom of a pot with cooking oil and put on medium-high heat. Add diced onions and garlic to pot and cook until translucent, about 5 minutes.
Add 1 cup of red wine to pot and cook for 2 minutes to evaporate alcohol. Stir in blended tomatoes, and add 1 teaspoon of salt (2.5g). Add browned lamb shanks to the pot. Cover and reduce to low heat.
Simmer the lamb for 2-2.5 hours, or until meat is tender and falling off the bone. Stir regularly throughout this time and add water as necessary to prevent the drying out and burning of ingredients at the bottom of the pot.
When lamb is ready, remove bones from the pot; what remains is gravy. You can continue cooking to adjust thickness of gravy to your liking; add more water to thin the gravy, or simmer to evaporate water and thicken it. The lamb is now ready to use!
Ingredients
1 cup all-purpose flour (125g)
½ cup cornflour (63g)
¼ tsp salt, or to taste (0.5g)
1 egg
1½ cup cold water (360mL)
cooking oil
Mix flour, cornflour, salt, egg, and water together to make a smooth batter.
Coat surface of a frying pan with oil; heat pan on medium heat. Using a ladle, pour batter into pan to create a tortilla with a diameter of about 15 cm. Gently tilt pan from side to side to spread batter, thinning out tortilla and increasing size.
Cook tortilla on both sides until it is completely solid; about 1 minute each side should be more than sufficient. Set aside on a plate. Repeat steps 2-3 until all the batter has been used, reapplying oil to the pan as necessary.
Heat a separate dry frying pan on medium heat. Cook tortillas in the dry frying pan until lightly browned on each side, about 2-3 minutes per side.
If you want hard-shell tacos: after all tortillas have been cooked, preheat an oven to 356°F (180°C). Lightly coat tortillas on both sides with oil and hang each tortilla across two rungs off an oven grate. Bake tortillas in oven for about 15 minutes, or until crispy.
Ingredients
1 medium-size tomato
1 medium-size red capsicum
1 sprig of coriander
1 small onion
1 clove of garlic
lemon or lime juice, to taste
1 tsp of salt, or to taste (2.5g)
pepper, to taste
Dice all the ingredients and mix them together. Chill in the fridge for at least 30 minutes before using.
Ingredients
lettuce, to taste
sour cream, to taste
grated cheese, to taste
Start by lining the inside of your taco/tortilla wrapper with lettuce. Coat lettuce with lamb shank meat. Spread a dollop of sour cream over the lamb. Add the salsa over the sour cream. Sprinkle grated cheese over the salsa.
THAT’S IT! You’ve finished up a new recipeh! Enjoy :)
Creator: 4rca2aw (IG) | BlackWaltz42 (Twitter)