She Strengthens

A Bold Twist on Traditional Carnitas

Imagine sinking your teeth into tender, slow-cooked lamb’s head meat, wrapped in a fragrant, pillowy masa harina taco and topped with a sprinkle of fresh cilantro and a slice of radish. This unconventional recipe from Richard Blais’s cookbook, So Good, will transport your taste buds to the vibrant streets of Mexico.

The Unlikely Hero: Lamb’s Head

To make this dish, you’ll need to special order a lamb’s head and tail from your butcher, asking them to clean out the eye sockets for you. The head should weigh around 3 pounds, while the tail should tip the scales at 2-3 pounds. Don’t worry if you’re not feeling adventurous – you can substitute the lamb’s head with a pork shoulder or leg of lamb.

Marinating Magic

The key to tender, flavorful meat lies in the marinade. A mixture of orange juice, cilantro, cumin, ancho chile powder, and oregano works its magic on the lamb’s head and tail, infusing them with a deep, rich flavor. Let the meat soak for 2 days, or 24 hours if you’re using an alternative cut.

Roasting to Perfection

Preheat your oven to 325°F and roast the lamb’s head and tail for 5 hours, or until they reach an internal temperature of 140°F for lamb or 150°F for pork. Meanwhile, prepare the masa harina mixture, letting it rest for 30 minutes before forming it into golf ball-sized pieces and flattening them into cakes.

Frying the Masa

Heat lard or vegetable oil in a deep pot to 375°F, then fry the masa cakes until they’re puffed and golden. Use a spoon to create a taco shape, and repeat with the remaining masa to make around 24 tacos.

Assembly and Serving

Unwrap the lamb or pork shoulder, capturing the accumulated juices in a bowl. Strain the juices into a saucepan, skimming off excess fat before bringing them to a simmer. Reduce the pan juices for 5 minutes, then serve with sliced meat, tacos, mild salsa, and fresh radishes.

Yield: 24 tacos, or 4-6 servings
Total Time: 5 hours, plus 24+ hours marinating time
Active Time: 1 hour 35 minutes

Ingredients:

• 2 handfuls of kosher salt
• 10 whole black peppercorns
• Small handful of coriander seeds
• 2 or 3 bay leaves
• 1 lamb’s head or 2-2 1/2 pounds leg of lamb or pork shoulder
• 1 lamb’s tail (unless using leg of lamb or pork shoulder)
• 1/2 cup extra-virgin olive oil
• 1/4 cup orange juice
• 2 tablespoons fresh cilantro, chopped
• 1 teaspoon ground cumin
• 1 teaspoon ancho chile powder
• 1 teaspoon dried oregano
• Freshly ground black pepper
• 1 1/2 pounds masa harina
• About 1 1/2 pounds lard, or about 3 cups vegetable oil
• Mild salsa (your favorite kind), for serving
• Sliced fresh radishes, for serving