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

Menu Development
sam kass peter romeo

We’ve heard it time and again—millennials are extremely conscious about what they eat. They want to know what is in their food, where it is from, how it was made and more. And, as we’re learning, Gen Zers are even more aware and information-demanding about the food they eat than their older counterparts.

Hitting those higher-quality food standards is no easy feat. But it’s becoming a must, said chef Sam Kass—known for being the White House chef for the Obamas, a senior White House policy advisor on nutrition policy while he cooked, and currently the senior food analyst for NBC News...

Sponsored Content
chicken veggies recipes

From Tyson Food Service.

With operators becoming increasingly strapped for time and labor, it’s a strain to prepare every aspect of a menu item back-of-house or keep the menu populated with a variety of options. While it doesn’t mean they have to cut corners when developing new items, operators can use more versatile items that are simple enough to apply across the menu to save on labor and cost as well as be more efficient.

With versatile proteins, operators can increase menu opportunities without kitchen complexity, and drive new customer traffic or increase the number...

Industry News & Opinion

An audit into Kennesaw State University’s dining services revealed the university accrued roughly $2 million from off-campus students paying for meal plans as part of their semester fees, according to a report by Fox 5 Atlanta .

Meal plans at the Kennesaw, Ga., university are automatically assessed to students whether they live on campus or not. The university does not refund unused meals, draining the pockets of commuter students each semester.

“I think it’s ridiculous that we pay all this tuition and then we’re here paying another big fee,” commuter student Emmanuel...

Industry News & Opinion

As part of a 10-year contract to run Eastern Michigan University’s foodservice, Chartwells will invest $5 million in the Ypsilanti, Mich., university, as well as provide it with $18 million in capital improvements, according to a report by the Detroit Free Press .

The university’s board of regents approved the contract on Tuesday, citing the new revenue as an opportunity to expand and improve campus foodservice. EMU’s website indicates the partnership will allow for more student input as well as the introduction of food trucks and improved technology.

“The primary reason...

FSD Resources