For the achiote lamb

For the longanisa sausage

  • 2 lbs. ground lamb
  • 2 TBSP apple cider vinegar
  • 1 TBSP salt
  • 1 TBSP ground chipotle chile powder
  • 1 tsp black pepper
  • 1 tsp ground cumin
  • 1 tsp brown sugar
  • 1/2 tsp Mexican oregano
  • 1/2 tsp granulated garlic
  • pinch ground cinnamon
  • pinch ground allspice
  • pinch ground clove

For the charred leek salsa

  • 1 leek
  • 1 small onion, halved, skin left on
  • 1 jalapeno pepper
  • 3 TBSP apple cider vinegar
  • 1 tsp salt
  • 1 tsp dried Mexican oregano
  • 1 tsp sugar

to serve

  • 1/2 cup chopped onions
  • 24 corn tortillas
  • cilantro


One day prior to serving, preheat the oven to 300 degrees.  Season the lamb shoulder with salt, then mix the orange juice and achiote paste together.  Rub the lamb shoulder well with the paste.  Place in a small roasting pan, cover tightly with foil, and roast for 4 hours, or until tender.  Cool completely, then shred finely, discarding the bones. Refrigerate.

To make the longanisa sausage, mix all of the sausage ingredients together in a large bowl.  Cover tightly and refrigerate overnight.

To make the salsa, preheat a gas or woodburning grill.  Cut the leek length ways and soak in cold water to remove any sand or grit.  Char the leek until blackened and charred over high heat, then char the onions very well, cut size down, until very blackened. Alternately, place the onions, cut side up, and the leek under the broiler and cook until nicely charred.  Allow the leek and onions to cool, then peel the onions.  Roughly chop the leek and onions, and place in a blender with the remaining salsa ingredients.  Puree until smooth.

To serve, place a large cast iron pan over high heat.  Cook the longanisa sausage until crispy and cooked through, stirring often and breaking up the meat into small bits.  Once completely cooked and crispy, add the shredded lamb and cook, stirring often, until crispy.

Heat the tortillas.  Serve the mixed (“Campechana”) meats on a tortilla, topped with some raw onion, cilantro and the leek salsa.

Servings: 8

Prep Time:

Cook Time:

Recipe provided by Chef Jesse Griffiths of Dai Due in Austin, Texas. Photo courtesy of The American Lamb Board.