Description
One of the best ways to enjoy lamb.
Ingredients
Scale
- 300 g sifted Sonoran flour from Southwest Grain Collaborative
- 300 g all-purpose flour
- 15 g baking powder
- 25 g salt
- 50 g lamb fat (We use the heavily spiced and flavorful lamb fat that comes from the lamb braise for this dish. You can use any fat you choose.)
- 40 g warm water
Instructions
- Mix the dry ingredients together, cut the fat in with fingertips, add warm water and gently combine using a spoon. The mix will be sticky so try not to get too much on your hands.
- Let rest for 30 minutes or so, then portion to desired weight. We use 75-gram portions at the restaurant. Let rest for anywhere from 15 minutes to overnight.
- They are best rolled out 12-36 hours after being portioned. We roll them out about 2 mm thick and grill them directly over the grill here at Campo.
- The hominy is processed here from NM blue corn out of Tamaya and Mexican June white corn from the Schneiders in Santa Fe (Southwest Grain Collaborative). We nixtamalize the corn the night before we need it. We rinse and cook in fresh water with garlic, bay leaf, and salt until tender.
- The vegetables are seasonal, but usually include turnips cooked in butter along with the hominy, and a grilled vegetable such as asparagus.