ChefXi OfficialHearth-smoked pulled lamb shoulder nestled in blue corn tortillas, topped with a vibrant smoked cherry tomato salsa and a hint of dark cacao mole.
In a large bowl, toss the lamb cubes with smoked paprika, ground cumin, minced garlic, and chipotle peppers. Let it marinate to absorb the essence of the spices.
For deeper terroir, marinate overnight in the refrigerator.
Prepare your smoker or heavy cast iron pot. If using a pot, sear the lamb over high heat until a deep crust forms.
Don't crowd the pan; sear in batches to maintain the heat.
Add the cinnamon stick and enough water or stock to halfway cover the meat. Cover and simmer slowly (or smoke at 225°F) until the fibers surrender and the meat pulls apart easily.
Patience is the secret ingredient here.
While the lamb rests, char the cherry tomatoes in a dry pan until the skins burst and blacken slightly. Mix with lime juice and half the cilantro for the salsa.
Stir the grated dark chocolate into the remaining braising liquid once the meat is removed to create a quick, soulful mole-inspired reduction. Toss the pulled lamb back into this sauce.
Warm the blue corn tortillas over an open flame until pliable. Heap the succulent lamb inside, top with the charred tomato salsa, red onion, and remaining cilantro. Serve immediately.
This dish is a tribute to the marriage of smoke and spice. The key is in the nixtamalization of the corn—if you can find heirloom blue corn tortillas, the earthy depth they provide against the charred lamb is pure harmony. Respect the lineage of the mole; it shouldn't be rushed. Inspired by the rugged elegance of open-fire cooking.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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