smoked Hebridean lamb breast, finished with Cuban Mojo, jarred red peppers and Mango Habanero sauce, served in crispy homemade arepa tacos with Bird’s Eye chilli, golden yellow tomatoes and fresh spinach

@porterhouseorangerie arepa tacos Bird’s Eye chilli Cuban Mo-jo Cuban Mojo fresh spinach Main Mango Habanero sauce smoked lamb

Cherry Smoked Hebridean Lamb Arepa Tacos with Firefly Cuban Mojo & Mango Habanero

@porterhouseorangerie ·

smoked Hebridean lamb breast, finished with Cuban Mojo, jarred red peppers and Mango Habanero sauce, served in crispy homemade arepa tacos with Bird’s Eye chilli, golden yellow tomatoes and fresh spinach

Mexican

Cherry Smoked Hebridean Lamb Arepa Tacos with Cuban Mojo

This recipe features smoked Hebridean lamb breast paired with Cuban Mojo, jarred red peppers, and Mango Habanero sauce. It's served in crispy homemade arepa tacos, complemented by Bird’s Eye chilli, golden yellow tomatoes, and fresh spinach.

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Servings

4

Prep Time

45 minutes

Cook Time

3 hours

Author

@porterhouseorangerie

Ingredients

    For the lamb

    • 1 whole Hebridean lamb breast from blackandwildmeatcompany
    • 2 tbsp back2rootsoliveoil
    • 50 twists freshly cracked white pepper
    • 1 lime zest
    • 1 jar red peppers, drained and patted dry
    • 1 Tsp Florida Cuban Mojo Rub
    • Cherry wood chips for smoking

    For the crispy arepa tacos

    • 300 g pre-cooked white maize flour (masarepa)
    • 350 ml warm water, to start, with up to 50ml extra reserved if needed
    • 1 tsp fine salt
    • 1 tbsp back2rootsoliveoil
    • 1 tsp Florida Cuban Mojo Rub
    • 1 Bird’s Eye chilli, finely sliced
    • Golden yellow tomatoes, finely chopped

    To finish

    • Caribbean Mango Habanero sauce
    • Fresh spinach
    • Extra finely sliced Bird’s Eye chilli and chopped golden yellow tomatoes, for serving

    Directions

      Prepare the lamb

      1. Rub the lamb breast all over with @back2rootsoliveoil, season with 50 twists of freshly cracked white pepper and add the zest of 1 lime. Drain the jarred red peppers, pat them dry with kitchen paper and cut them open so they can lie flat across the lamb. Lay the peppers directly over the lamb and coat them with the ready-made Cuban Mojo sauce from @fireflybbq.

      Fire up the smoker

      1. Set your Borniak smoker, or your own smoker, to 120–135°C and prepare a clean cherry wood smoke. Place the lamb in the smoker with the red peppers sitting directly on top, allowing the smoke to work its magic. Smoke for approximately 3–4 hours, depending on the size and thickness of the breast, until the lamb is tender and the fat has rendered nicely. Use tenderness rather than the clock alone to judge when it is ready, as lamb breast can need longer.

      Make the arepa dough

      1. Add the pre-cooked white maize flour and salt to a bowl. Pour in 350ml warm water, then add the olive oil and 1 tsp of ready-made Cuban Mojo sauce. Mix until the dough starts coming together, then fold in the finely sliced Bird’s Eye chilli and chopped golden yellow tomatoes. Leave the dough to rest for 5–10 minutes so the flour can absorb the moisture. Check the consistency before adding more water, as the tomatoes will release extra moisture. If the dough feels too dry or cracks when shaped, add the reserved water a little at a time until you have a soft, pliable dough that holds together without becoming sticky. Divide into eight equal portions and shape into discs.

      Cook the crispy arepas

      1. Heat a little @back2rootsoliveoil in a heavy frying pan or on a griddle over a medium heat. Cook the arepas until golden and crisp on the outside, turning carefully so both sides colour evenly. Make sure the centres are cooked through and firm rather than doughy, finishing them in the oven if needed. These are crispy arepa taco bases, ready to hold the smoked lamb, rather than soft pocket-style arepas.

      Finish the smoked lamb

      1. Once the lamb is tender, remove it from the smoker and transfer it to a suitable pan. Add the ready-made Mango Habanero sauce from @fireflybbq and gently poach the lamb in the sauce until it is beautifully coated and full of flavour. Keep the smoked red peppers with the lamb so they retain their smoky sweetness. Add the fresh spinach towards the end and allow it to wilt into the warm lamb and sauce.

      Build your tacos

      1. Place the crispy arepas on your serving board and fill each one with the Mango Habanero-poached lamb, smoked red peppers and wilted spinach. Finish with finely sliced Bird’s Eye chilli and chopped golden yellow tomatoes for freshness, colour and a little extra heat. Serve immediately while the arepas are crisp and the lamb is rich, smoky and tender.

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