Lamb Tacos with Árbol Chile and Pine Nut Salsa

Then prep

• Husk, rinse and quarter the 1 lb tomatillos. Put them in a bowl with the 4 oz roasted red peppers and the 3 tbsp pine nuts. These all go in the pan together.
• Stem the 1 cup árbol chiles. Keep them in their own bowl.
• Put the 6 garlic cloves in their own bowl.
• Stem the habanero and cut it in half. Half goes in the salsa. Keep the other half nearby in case you want it hotter.
• Stem and finely chop the 3 pequín chiles. Put them in a small bowl with the 1 tbsp garlic powder, 1 tbsp onion powder and 1 1/2 tsp cumin. This is the lamb spice.
• Thinly slice the chives. Keep them in a small bowl for the table.
• Set out a large cast-iron skillet, a second skillet for the tortillas, a blender, a wooden spoon and a slotted spoon.
• Set out the 3 tbsp olive oil, the red wine vinegar, the salt and pepper, the 4 tbsp butter and the 8 corn tortillas.
• Everything is ready. Wash the board and put the knife away.

Ingredients

• 1 tbsplard or canola oil (salsa)
• 1 cupdried chiles de árbol, stemmed (salsa)
• 6garlic cloves (salsa)
• 1 lbtomatillos, husked, rinsed and quartered (salsa)
• 4 ozroasted red bell peppers, about 4 (salsa)
• 3 tbsppine nuts (salsa)
• Kosher salt (salsa)
• 3 tbspolive oil (salsa)
• 1habanero chile, stemmed (salsa)
• Red wine vinegar, to taste (salsa)
• 1 tbspvegetable oil (tacos)
• 1 lbground lamb
• 1 tbspgarlic powder
• 1 tbsponion powder
• 1 1/2 tspground cumin
• 3dried pequín chiles, stemmed, finely chopped
• Kosher salt and freshly ground black pepper (tacos)
• 4 tbspunsalted butter
• 8corn tortillas
• Thinly sliced chives, for garnish

Steps

1. Salsa: heat the 1 tbsp lard in the large cast-iron skillet over medium-low until it melts and shimmers.
2. Add the 1 cup árbol chiles. Cook about 5 minutes, stirring and flipping now and then, until browned all over and toasty-smelling.
3. Add the 6 garlic cloves. Cook about 5 minutes more, stirring, until golden brown.
4. Add the bowl of tomatillos, roasted peppers and pine nuts.
5. Add enough water for the vegetables to steam and cook, about 2 cups. Add some salt.
6. Bring to a simmer.
7. Set a timer for 20 minutes. While it simmers, wash the bowls you've emptied. Stir now and then.
8. When the timer goes, press a tomatillo with a spoon. It's done when the tomatillos split and break apart. Then go to the next step.
9. Take the pan off the heat. Tip everything into the blender.
10. Add the 3 tbsp olive oil and the half habanero. Use the whole habanero if you dare.
11. Blend until smooth.
12. Season with salt and red wine vinegar. You want a little acidity, but you should still taste the sweet roasted peppers. The salsa is done. Set it aside.
13. Lamb: wipe out the skillet. Heat the 1 tbsp vegetable oil in it over medium.
14. Add the 1 lb ground lamb. Cook about 7 minutes, breaking it up with the wooden spoon, until browned.
15. Add the lamb spice bowl. Season with salt and pepper.
16. Cook about 2 minutes more, until fragrant. Take the pan off the heat.
17. Tortillas: in the second skillet, melt the 4 tbsp butter over medium-high.
18. Cook the 8 tortillas one at a time, 1 to 2 minutes, flipping once, until hot.
19. Spoon lamb into each tortilla with the slotted spoon. Top with salsa and chives.
20. Eat right away.

Notes

The salsa makes about 3 cups, more than 8 tacos need. The leftovers keep 5 days in an airtight container in the fridge.