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Ep 6 - Corn Tostada with Shredded Lamb

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Corn Tostada with Shredded Lamb
Serves 4

El speciale sauce
Shredded lamb
Coriander sprigs for garnish

Spread each tostada with el speciale sauce and top with shredded lamb mixture. Garnish with sprigs of coriander.


5 fresh corn cobs
juice 1 lime
1/2 tsp salt
1/2 cup flax seeds
Preheat oven to 120 C.
Take kernels off corn cobs and place in a food processor and process.
Add lime juice and salt. Remove and place in a bowl.
Add flax seeds and mix to form a batter.
Spread the mixture 3-4 mm thick on silicon baking sheets.
Place in preheated oven and leave overnight.
Cut into circles about the size of a saucer. Re-toast in oven preheated to 180 C.
Cook 3-4 minutes or until golden brown.

Shredded lamb

1 x 400g lamb shoulder, bone out
1 tsp fresh chopped chilli
pinch salt
white pepper
1 clover garlic, crushed
1 tsp olive oil
1 tsp smoked paprika
Place lamb in a baking dish.
Combine chilli, salt, pepper, garlic, olive oil and smoked paprika together in a mortar and pestle.
Spread this mixture on the lamb.
Marinate for 1 hour.
Preheat oven to 160 C.
Preheat a heavy-based pan.
Cook the lamb until brown on all sides.
Wrap in aluminium foil.
Bake in preheated oven for 2 hours.
Remove from oven and cool.
Shred and place in a bowl.

1 x 390g can corn, drained
1 x 390g can black beans, drained
2 Tbsp chopped coriander
fresh coriander sprigs

El speciale sauce

1 cup green salsa
1 cup red salsa
1 avocado, diced

Mix the green and red salsa together.
Fold in the avocado.

Green salsa

3 green chillies
1 tomato
2 cloves garlic, peeled
pinch salt
7 canned tomatillos, drained and chopped
1/2 cup coriander leaves

Blend the chillies, tomato, garlic and salt together in a food processor.
Add tomatillos and coriander and pulse to make a salsa.

Red Salsa

4 tomatoes
1/2 onion
2 cloves garlic, peeled
10 red chillies, halved and deseeded
pinch salt

Heat a heavy-based pan and char grill tomatoes, onion and garlic.
Transfer to a food processor.
Lightly brown the chillies and add to the food processor bowl with the salt.
Blend ingredients together.

Average per serve                            Food Truck
Energy                                                  3281kJ
Protein                                                      44g
Total fat                                                    34g
Saturated fat                                               6g
Carbohydrate                                            79g
Sodium                                                   718mg