Directions

Adobo Crema

1. In a food processor, add the mayo, sour cream, chipotle peppers (plus a little additional sauce), lime juice, garlic and a pinch of salt.

2. Process until the sauce becomes smooth and creamy.

3. Taste test to see if you need to add any more lime juice or salt.

Onion Curtido

1. Slice the red onion and Serrano chiles into thin strips.

2. Put the red onion and chili slices inside the jar.

3. Add in the juice of one lemon and add salt to taste.

4. Fill the jar with vinegar, until you cover red onion and chili slices completely.

5. Put the container inside the fridge for 2 days to marinate.

Gundagai Lamb Al Pastor Tacos

1. Make your Adobo Crema and Onion Curtido first! Recipes above. 

2. Remove your Gundagai Lamb Striploin from the freezer and allow it to thaw in the refrigerator for at least 24 hours. Then, remove from the freezer and allow it to bloom at room temperature for 10 mins. Then, coat with olive oil, salt, and pepper. 

3. Heat a cast iron skillet to medium-high heat. Cook each Lamb Striploin for 4 mins on each side for medium-rare. 

4. Remove the Lamb Striploins from the pan and transfer them to a cutting board. Cover loosely with foil and allow them to rest for 5 mins. Meanwhile, add a circle of oaxaca cheese to the pan and let it melt. As it’s melting, add a corn tortilla and flip to create a delicious cheese covered base. Repeat the process for the whole pack of tortillas.

5. Once the lamb has rested, slice against the grain. 

6. Fill your oaxaca cheese covered tortillas with the slices of lamb, adobo crema, onion curtido, salsa taquera, mustard seed, and cilantro. Serve with lime wedges and enjoy!