Latitudinal Cuisine™: Greek Tacos

LatCuisine_TacoCollageTo provide you with an example of Latitudinal Cuisine™, the KOR team spent a Friday afternoon crafting Greek Tacos at the studio! Simply read below for more information about the ingredients we used, and refer to our procedure for general guidelines. We recommend that you adjust this recipe as desired, and hope you enjoy the combination of cuisines as much as we did!

Greek Tacos

Braised Lamb:

            • Almond Oil
            • Lamb, legs
            • Red Wine
            • Ouzo
            • Jalapenos, sliced
            • Heirloom Tomatoes
            • Red Onion, diced
            • Garlic, cloves
            • Oregano

Greek Pico de Gallo:

          • Heirloom Tomatoes, halved
          • Onions, sliced
          • Garlic, minced
          • Almond Oil
          • Mint, fresh, roughly chopped
          • Oregano, fresh, roughly chopped
          • Salt
          • Black Pepper

Tzatziki Sauce:

          • Greek Yogurt, plain
          • Cucumbers, seeds removed, diced
          • Garlic, minced, roasted
          • Dill, fresh, roughly chopped
          • Oregano, fresh, roughly chopped
          • Salt

Roasted Red Pepper Sauce:

          • Roasted Red Peppers
          • Olives
          • Garlic Powder
          • Smoked Cayenne Pepper
          • Smoked Paprika
          • Almond Oil
          • Salt

Assembly:

          • White Corn Tortillas
          • Braised Lamb, shredded
          • Greek Pico de Gallo
          • Tzatziki Sauce
          • Roasted Red Pepper Sauce
          • Feta Cheese, crumbled

Procedure:

        1. Preheat Wood Stone oven to 550 degrees Fahrenheit.
        2. In a heavy-bottomed pan, over high heat, add almond oil; then sear lamb legs. Next, deglaze the pan with red wine and ouzo.
        3. Add jalapeno, tomatoes, onion, garlic, and oregano to create a braising liquid. Transfer pan to Wood Stone oven. Cook for 2–3 hours, or until meat is tender. Once ready, remove from oven and shred lamb.
        4. Meanwhile, in a large mixing bowl, combine all Greek pico de gallo ingredients and mix well. Season to taste. Set aside until ready to use.
        5. In a separate mixing bowl, combine all tzatziki sauce ingredients and mix well. Season to taste. Set aside until ready to use.
        6. In a blender, create a roasted red pepper sauce by adding roasted red peppers, olives, garlic, cayenne, and paprika; blend well. Slowly add in almond oil, and season with salt as desired. Transfer to mixing bowl; set aside until ready to use.
        7. To assemble, double-layer corn tortillas and top with shredded lamb, Greek pico de gallo, tzatziki sauce, roasted red pepper sauce, and feta cheese. Enjoy!