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Mexico's Lamb Taco

By Javier Carmona

Serves four


4 Tbsp. mayonnaise

2 Tbsp. fresh coriander

2 green jalapeno chilies

¼ cup pepitas (pumpkin seeds)

2 Tbsp. castor sugar

1 cos lettuce

2 Tbsp. coriander paste

200 gr lamb mince

2 Tbsp. pomegranate molasses

4 6 inch flour tortilla

1 sliced red chili (seeds removed if desired)

fresh coriander leaves

oil for cooking


For the jalapeno mayonnaise place the mayonnaise, fresh coriander and jalapeno chilies into a blender or food processor and combine until smooth. Set aside.

For the candied pepitas, heat up a pan on high and toast the pepitas, being careful not to let them burn. Sprinkle over the castor sugar and stir continuously until sugar starts to caramelize. Pour onto a tray and allow to cool.

Bring a pot of water to the boil. Plunge the whole cos lettuce into the boiling water for one minute then remove into an ice bath. Drain the lettuce and slice thinly. Combine sliced lettuce with coriander paste and set aside.

Heat a large pan on high with a little oil. Add the mince and cook until brown. Lower the heat and add the pomegranate molasses. Allow to caramelise for two to three minutes.

To warm the tortillas, heat a pan on high and add the tortillas one by one, flipping after 20 seconds.

To serve, take the warm tortillas, add a spoonful of the jalapeno mayonnaise and place some lamb on top. To finish add a dollop of the cos lettuce and coriander mix, a few candied pepitas, red chili slices and a few leaves of fresh coriander.

Pepitas (or sunflower seeds) are readily available in supermarkets. Pomegranate molasses can be found in supermarkets, specialty stores and middle eastern stores.