Soft Lamb Tacos With Spicy Black Beans

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 1/2 cups dried black beans, soaked overnight in cold water and drained (10 1/2 ounces)
• 1 tablespoon vegetable oil
• 1 medium onion, finely chopped
• 4 garlic cloves, minced
• 1 large jalapeno, seeded and minced
• 1 medium tomato, coarsely chopped
• 1 teaspoon dried oregano
• salt & freshly ground black pepper
• 3/4 cup low sodium chicken broth
• 1 head garlic, cloves peeled and thinly sliced
• 1 medium onion, finely chopped
• 1 habanero pepper, seeded and minced
• 1 large serrano chili, seeded and minced
• 1 bay leaf
• 1/2 teaspoon ground cumin
• salt & freshly ground black pepper
• 1 (1 lb) lamb loin roast, trimmed of excess fat
• warm corn tortilla, and
• salsa, for serving

Recipe

• 1 prepare the beans: in a large saucepan, cover the beans with 2 inches of water and bring to a boil. simmer over low heat for 1 hour, stirring occasionally.
• 2 in a medium skillet, heat the vegetable oil. add the onion, garlic and jalapeño and cook over moderate heat until softened, about 7 minutes.
• 3 add to the beans, along with the tomato, oregano and enough water to cover. season with salt and pepper and simmer until the beans are tender, about 2 hours longer, replenishing the water if necessary.
• 4 meanwhile, cook the lamb: preheat the oven to 300. in a small enameled cast-iron casserole, combine the broth with the garlic, onion, habanero and serrano chiles, bay leaf, cumin and » teaspoon each of salt and pepper and bring to a simmer. season the lamb loin with salt and pepper and add it to the casserole.
• 5 cover with foil and bake for about 1 hour, turning the lamb once, until tender. transfer the lamb to a plate and cover with plastic wrap until cool enough to handle.
• 6 remove the bay leaf. shred the lamb into strips and stir into the broth. season with salt. fill the tortillas with lamb and serve with the black beans and salsa.