Platings: Citrus and Ancho-Braised Lamb Tostada

Menu Part: 
Appetizer
Cuisine Type: 
Mexican
Serves: 
2 servings

Scott Mole of Omni Bedford Springs Resort in Bedford, Pa., marries tender leg of lamb with citrus and smoky chiles to create this street-inspired tostada. 

Ingredients

2 each corn tortillas
2 cups black beans, cooked
1 tbsp. garlic, chopped (for black bean spread)
1 tbsp. shallot, chopped
½ each red onion, diced
1 tbsp. garlic, chopped (for tomato/onion mixture)
1 each roma tomato, diced, seeded
½ each avocado, half, peeled
1 each jalapeno, minced
1 cup lettuce, shredded
1 each leg of lamb, boneless
1 each orange
1 each lime
4 pieces garlic (for braising liquid)
¼ cup coriander, ground
5 each ancho chiles
4 cups white wine
Salt and pepper to taste
½ cup tomato paste  

Steps

Citrus and Ancho Braised Lamb Tostada:
1. Open leg of lamb and cut into 4 large pieces. Season with salt, pepper and coriander.

2. Sear the lamb until golden brown in a large pot.

3. Deglaze pan with white wine and reduce by ¾.

4. Zest and juice the citrus and add the garlic, ancho chile, white wine and tomato paste. Add enough water to cover the lamb by one inch.

5. Cover pot and place in preheated 230° F. oven. Cook until fork tender, about 3 hours.

6. Remove from oven and allow temperature to drop to 180° F. on counter and place in cooler.

7. Remove lamb from liquid, save liquid for later use. Shred lamb and reserve.

8. Fry corn tortillas, drain on paper towel and hold.

9. Shred the lettuce and reserve.

10. Sauté black beans with shallot and garlic for 2 minutes. Mash beans while hot.

11. Mix garlic, onion, tomato, jalapeno, cilantro. Season with salt and pepper.

12. Dice the avocado into small pieces and add to tomato and onion mixture.

Tostada assembly:
1. Spread the black beans on top of fried tortillas.

2. Add shredded lamb.

3. Add shredded lettuce and stack on top of each other.

4. Top the tostada with the avocado pico de gallo mixture.  

More From FoodService Director

Industry News & Opinion

Amherst-Pelham Regional School District in Amherst, Mass., is updating its lunch debt policy to no longer single out students, MassLive reports.

Under the new policy, students with lunch debt will be given the same meals as their peers, regardless of how much they owe. School officials will also be communicating directly with parents of students who have accumulated debt instead of through the students themselves.

The updated policy comes just before U.S. school districts will be required to publicly list their lunch debt policies, per new USDA requirements starting July 1...

Menu Development
eureka

Since California’s state motto is “Eureka!” it seems fitting that a recent conversation with the director of hospitality at San Diego’s Palomar Health led to the biggest aha moment I’ve had in a long time.

I called Jim Metzger in late April with the purpose of discussing Palomar’s recent commitment to the goal of making 60% of its total menu plant-based by this summer. It seemed a lofty number, and I was curious how the public health system planned to get there.

But my personal eureka didn’t come while we were talking about how Palomar had cleaned up the impulse-buy zones...

Industry News & Opinion

Labeling foods with indulgent buzzwords such as “sweet sizzlin’” and “crispy” can lead consumers to make healthier food choices , according to a recent study out of Stanford University .

In the fall 2016 study, researchers labeled vegetables in one of the school’s dining halls using terms from four categories: basic, healthy restrictive, healthy positive or indulgent.

The green beans, for example, were listed as “green beans” for basic, “light ‘n’ low-carb green beans and shallots” for healthy restrictive, “healthy energy boosting green beans and shallots” for healthy...

Ideas and Innovation
sparkling water

Our carbonated soft drink sales at Earls.67 reflect a national trend; we’re continually down on carbonated soft drink sales by 8% to 9% on an annual basis,” says Cameron Bogue, beverage director at the contemporary-casual chain Earls Kitchen + Bar.

The issue with spa water

Many operators are intrigued with the offering, but they are learning that infused water can’t be offered at a cost to guests unless there is added value beyond cut-up fruit. Bogue says, “I was adamant that I didn’t want to charge for spa water.”

Agua fresca alternatives

At the original location of

...

FSD Resources