Native Tongues’ Tacos El Carbon are a marvel stuffed with tender, stewed barbacoa served with an array of delicious charcoal grilled garnishes tucked into a mouth-watering soft corn tortilla.
First, pre-heat the oven at 320ºF.
Next, heavily season the lamb necks with salt then rub them with chilli puree.
In a steamer, place the lamb necks on a banana leaf and then layer with the same.
On the bottom part of the steamer, pour the chicken stock, 1/2 an onion, 6 cloves of garlic, roughly chopped celery in thirds, roughly cut carrots and the spices.
Ensemble the steamer and cover with the lid.
Next, place ensembled steamer in oven — make sure there’s adequate room in advance. Cook for 8 hours.
After 8 hours in the steamer, the meat should fall off the bone, if not cover and place it back in the steamer & oven for an additional 2 hours. A 1 lb neck will take an estimate of 8.5 hours to cook.
On the meat is ready, place the Barbacoa in a saucepan with the remaining cooking liquid. Add a couple of spoons of chopped onions and cilantro. Bring to boil uncovered for about 3 minutes.
Lightly oil the onions and pepper. Grill over high heat on the charcoal grill, about 4 minutes. Sprinkle the vegetables with Maldon salt and a pinch of chilli powder.
Warm up the tortillas on a griddle or flat pan and place them in a napkin to keep them warm.
Serve tortillas alongside green onions cut in half, sliced Anaheim, sliced avocado, salsa Roja and lime wedges.
Plate the meat and broth in bowls. Top the meat with fresh chopped onions and cilantro.
Place them in the centre of the table for your friends/family to build their own tacos, and don’t forget to enjoy soaking their tacos in the consommé to make them extra rich and moist.