Magazine article Sunset

Weeknight Cooking

Magazine article Sunset

Weeknight Cooking

Article excerpt

SPICY LAMB TACOS

SERVES 4 / 20 MINUTES

Lamb makes for an interesting flavor break from beef. If you prefer less spice, just reduce the amount of chipotle powder.

3 cups thinly sliced cabbage (from 1 medium head)
1 bunch radishes, sliced into half-moons
1/2 tsp. cumin seeds
1/4 cup cilantro leaves
3 tbsp. lime juice
Salt
1 lb. ground lamb
2 garlic cloves, chopped
1 tbsp. chopped fresh oregano

1 tsp. ancho chile powder

1/2 to 1 tsp. chipotle chile powder

1/4 cup beer

1 tsp. cider vinegar

8 warm corn tortillas

Toppings such as crumbled queso fresco (fresh Mexican cheese),
crema (Mexican sour cream) or sour cream, chopped cilantro,
pickled jalapenos, and lime wedges for squeezing

1. Combine cabbage, radishes, cumin, cilantro, and lime juice in a large bowl. Add salt to taste and transfer to a serving bowl.

2. Saute lamb, garlic, and oregano in a large frying pan over high heat, breaking up meat with a wooden spoon until very little pink remains, about 5 minutes. Drain excess fat. Add chile powders, beer, vinegar, and salt to taste and cook, stirring, until most liquid has evaporated, 2 to 3 minutes more. Transfer to a serving bowl.

3. Set out tortillas and toppings in separate bowls and let everyone make their own tacos.

MAKE AHEAD Cook meat and prep toppings the night before.

[ILLUSTRATION OMITTED]

GRILLED CHICKEN and KALE SALAD with TAHINI LEMON DRESSING

SERVES 4 / 30 MINUTES

Grilling the kale leaves whole makes them slightly crunchy and smoky tasting. Just make sure they're completely dry or else they'll steam and wilt.

11/4 lbs. boned, skinned chicken breast, halved lengthwise
1 tbsp. plus 1/4 cup olive oil
1 tsp. each salt and pepper, divided
1 large bunch (10 oz.) flat kale, such as dinosaur or Lacinato,
spines intact
3 tbsp. tahini (sesame paste)
Zest and juice of 1 lemon
1 tbsp. honey
1 garlic clove, minced
2 small firm, crisp apples, cored and chopped
1/4 cup chopped toasted almonds

4 Medjool dates, pitted and chopped (1/4 cup)

L Heat a grill to medium-high (about 4500). Brush chicken with 1 tbsp. oil and season with 1/2 tsp. each salt and pepper. Grill chicken, turning once, until just cooked through, 4 to 5 minutes total. …

Search by... Author
Show... All Results Primary Sources Peer-reviewed

Oops!

An unknown error has occurred. Please click the button below to reload the page. If the problem persists, please try again in a little while.