TJ TACOS RECIPES

Steps:

• Put the flavor ingredient (prepared as detailed in the article) in a sterilized glass mason jar. For ingredients such as leaves, press it down towards the bottom so the alcohol covers it.
• Pour the alcohol over the ingredients. Make sure the alcohol completely covers the ingredient (add more if it doesn’t). Screw on the two piece lid.
• Place the jar in a cool, dark place (such as inside a cabinet). Once a day, pull it out and give it a good shake. Make sure the ingredients are still covered with alcohol; if they’re not, add more alcohol until they are.
• After the extract has infused for the allotted time (indicated in the recipes in the article), strain it through cheesecloth or a coffee filter. Discard the food bits and save the extract.
• Using a funnel, carefully pour the completed extract into an amber-colored glass bottle (discard or compost the spent plant matter). Store in a cool, dry place.

Steps:

• Heat oil in a medium Dutch oven or other heavy pot over medium. Cook garlic, ginger, bay leaves, cumin seeds, and 1 onion, stirring occasionally, until onion is translucent and edges are golden brown and spices are fragrant, about 5 minutes. Add coriander, garam masala, paprika, cloves, and turmeric and cook, stirring often, until spices are fragrant, about 2 minutes.
• Mix in tomato purée and cook, stirring occasionally to keep from burning, until thickened and starting to stick to bottom of pot. Add lamb and break into small pieces, then add 1 cup water. Season with salt and stir to combine. Cover pot and cook until lamb is cooked through and tender, about 20 minutes (some of liquid will have evaporated).
• Stir lime juice, mint, and ½ cup cilantro into lamb mixture. Build tacos with keema, tortillas, crema, cilantro sprigs, and more onion; serve with lime wedges for squeezing over. Do ahead: Keema can be made 1 day ahead. Transfer to an airtight container and chill.