My Lamb Albondigas Tacos start with handmade lamb chorizo. The emphasis is on handmade but I could have easily (and probably should have) said homemade because you can’t buy lamb chorizo in the store. You have to make it at home by hand. It’s not hard. There’s no great mystery to chorizo. Though I realize it’s a confusing word. Different cultures use it to describe different creatures. However, at it’s most basic chorizo is simply sausage. Typically coarsely textured and well-spiced. Also it’s typically pork. But it doesn’t have to be. These Lamb Albondigas Tacos are made with coarsely textured, well-spiced lamb with just enough pork to keep them juicy.
However this post is not about chorizo. I’ve gone into plenty of detail on that subject before. Feel free to click over and learn what the differences are between Spanish chorizo and Mexican chorizo here. Just don’t do it until you’ve tasted my Lamb Albondigas Tacos. I’m rather proud of my effort.
Lamb Albondigas Tacos
I have to admit the lofty concept behind these Lamb Albondigas Tacos with Raw Tomatillo and Pickled Red Onion is not my own – but it is my recipe. Here’s how it came to be.
There’s a food truck here in Los Angeles called Guerrilla Tacos. They specialize in (you guessed it) tacos. The truck moves around town and there’s only one day a week this truck is geographically friendly to Hollywood. I can never remember what day of the week that is so I’m constantly popping into their website to check the schedule. While I’m there I virtually devour the daily menu as well.
The taco selection is always tempting and always creative. Chef Wes Avila’s tacos could easily be the best tacos in town. This is Los Angeles, there are great tacos everywhere. So calling these out as the very best is really saying something.
Anyway, I typically have no intention of driving my mouth across town just to eat eat tacos (no matter how good they are). Still I enjoy checking out the Guerrilla Tacos daily taco selection. It varies but can include:
- Sweet Potato with Almond Chile, Feta, Fried Corn, and Scallions
- Roasted Squash with Oaxacan Cheese, Chile and Charred Tomato
- Foie Gras Tacos
- Sizzled Broccolini with Almonds, Cheddar Cheese and Poached Egg
- Hanger Steak with Fried Egg, Aged Cheddar, Sumac Onion, Chile de Arbol,
- Seared Cauliflower with Castlevaltrano Olives, Dates, Peanuts, Chile Morita, and Herbs
Well, on one of these virtual taco runs I saw his version of Lamb Albondigas Tacos with Fresh Tomatillo and Pickled Red Onion. I knew immediately I had to have one of these tacos. However, the one rule I have about living in Los Angeles is I never (ever) drive east to west in the middle of the day. Especially since I doubt he would have sold me the recipe along with my Lamb Albondigas Tacos! So I was on my own.
Here’s my version. I can’t promise it’s anything like Wes Avila’s taco. But I can promise you won’t have to drive to Venice to taste it. GREG