Lamb Tacos

• •
  Ground Lamb(1361g)
• •
  Low Sodium Chicken Broth(480g)
• •
  Yellow Onion
• •
  Orange
• •
  Lime Juice, Fresh(30g)
• •
  Oregano, Dried(10g)
• •
  Chili powder(10g)
• •
  2 teaspoons kosher salt
• •
  Cumin, Ground(10g)
• •
  1 teaspoon freshly cracked black pepper
• •
  Cayenne Pepper, Ground(1g)
• •
  2 bay leaves
• •
  Tortilla, Corn, 6-Inch
• •
  Fresh cilantro leaves
• •
  Tzatziki Sauce, Prepared
• •
  Onion, Pickled
• •
  Sumac, Ground

Instructions

1. 1Dice the onion and zest the orange, then combine the ground lamb, chicken broth, diced onion, orange zest, orange juice, lime juice, oregano, chili powder, cumin, and cayenne pepper in a large skillet over medium-high heat. Cook for 8–10 minutes, breaking up the lamb with a spoon, until the meat is no longer pink and the liquid begins to reduce.
2. 2Continue cooking over medium heat for 10–12 minutes, stirring occasionally, until the liquid reduces by half and the lamb begins to brown at the edges. The meat should be tender and the flavors concentrated.
3. 3Warm the corn tortillas in a dry skillet over medium heat for 1–2 minutes per side until pliable and lightly charred.
4. 4Divide the cooked lamb evenly into 6 airtight containers while still warm, leaving a small amount in the skillet for immediate serving if desired. Cool the containers to room temperature before sealing and refrigerating.
5. 5To serve, warm a portion of the lamb in a skillet over medium heat for 2–3 minutes, stirring occasionally, until heated through.
6. 6Fill each warm tortilla with the reheated lamb, then top with tzatziki sauce, pickled onion, and a pinch of sumac.