Please enter the email you’re using for this account.
Ground lamb taco with a Mexican-Israeli fusion of flavors.
corn tortillas
1 pound ground lamb
3 cloves garlic, divided, or 2 fresh cloves and 1 cube Gefen Frozen Garlic
1 red onion, very thinly sliced
2 cups water
salt
prepared techina
Tuscanini Balsamic Glaze, for drizzling
fresh chopped parsley (checked or bug-free)
In a small saucepan, boil water and apple cider vinegar. Place the onions in a glass jar or glass bowl/container that has a very tight lid or cap.
Once the water is boiling, pour it over the onions and add two whole cloves of garlic. Cover the onions and store.
Spray a pan and add in the ground lamb. Cook it over medium-high heat until it’s cooked and add a little salt and remaining clove of garlic, crushed. Ground lamb has a lot of its own oils, so there’s no need to brown it with oil.
Fire up your tortilla, spread a little techina, add a few spoonfuls of the lamb, and add parsley and pickled onions. Top it off with balsamic glaze.
How Would You
Rate this recipe?
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation