Chef Keith Brunell Aussie Lamb Pibil Sopes with Salsa Macha

Method

Lamb Pibil: 

1. Prepare a smoker and preheat to 225°F or an oven to 300°F.  
2. Combine the achiote paste in a food processer / robot coupe with the achiote seeds, oregano, cumin, peppercorns, allspice, cloves, garlic, oil, vinegar, and citrus juices. Blend for 4 to 5 minutes, until extremely smooth. Set aside. 
3. Heat the banana leaves over low heat, warming them on both sides to make them pliable. Cut them in half if they are too long.   
4. Place the banana leaves in a 2-inch half pan (aluminum is fine) where they are centered and overlapping, hanging on the outside, about 16 inches, ready to cover the entire lamb leg. 
5. Score the inside of the lamb leg in 2-inch pockets, about 1 inch deep without penetrating the outside of the muscle to allow for the marinade to flavor more of the meat. Place it in an 8- to 10-quart bowl, season with the salt and rub it with the achiote marinade. Rub it in well, then place the lamb scored side down in the center of the pan, and cover with any remaining marinade, the onions, orange wedges, and bay leaves. 

Salsa Macha:  

1. In a medium saucepan, heat the oil to 275  ̊F over medium heat. Carefully add the chiles and fry, stirring often, until the chiles expand and begin to crisp, 2 to 3 minutes. Using a slotted spoon, transfer the chiles to a robot coupe / food processer. Ensure all seeds are strained out of the oil.  
2. Add the garlic to the oil and cook over low heat, agitating slightly until evenly toasted to a light golden brown color, about 5 minutes. Transfer the garlic to the food processer with the chiles. 
3. Add the peanuts, pumpkin seeds, and sesame seeds to the oil and fry for 3 to 4 minutes, or until lightly browned.  
4. Turn off the heat and stir in the vinegar and molasses. Cool for 20 minutes to room temperature. 
5. While the mixture is cooling, blend the toasted chiles and garlic on low to medium speed, pulsing, and scraping down the sides, until evenly chopped, about 45 seconds. 
6. Transfer the nut and seed mixture to the blender. Add the salt and blend until the nuts and chiles are chopped, stopping before any ingredient starts to become a paste.  
7. Scrape into a 1-quart container and cover. Use within 3 days at room temperature or keep refrigerated for up to 2 weeks. 

Onion-Habanero Curtido: 

1. Over an open flame, char the habaneros for 1 minute each to ensure all sides get some color.  
2. Place one whole habanero in the bottom of 1-quart container. Slice the other two habaneros into 1/16-inch thin slices and add to a mixing bowl.  
3. Add the onions, oregano, vinegar, lime zest, lime juice, lemon zest, lemon juice, and salt to the bowl. Toss well to combine and let sit for 1 hour.  
4. Transfer the mixture to the 1-quart container, ensuring the liquid covers most of the onion mixture.  
5. Refrigerate for a minimum of 6 hours but ideally 24 hours. Agitate the mixture as needed to push onions down so the liquid covers them.  

Red Masa Sopes: 

1. Place the masa in a mixing bowl and slowly add the water, stirring it by hand. Knead until the water is evenly incorporated with no dry, powdery spots remaining. It should be moist to the touch, but not tacky. If too wet, add a bit more masa; if too dry, add a bit more water. 
2. Shape into the sopes by using a #12 scoop to create approximately 3 ½-ounce balls, then flatten into  disks about a ½ inch thick. Further flatten the masa to slightly more than 1/8 inch thick using a tortilla press or by pressing the masa ball onto a hard surface like a kitchen counter or cutting board with the palm of your hand or small rolling pin. It is best to use a sheet of plastic or parchment paper on both sides of the masa to prevent sticking.  
3. Parcook the sopes in a preheated nonstick pan, comal, or plancha on medium heat. Cook one side for 1 to 2 minutes, flip over, and cook for another 1 to 2 minutes. While hot, remove the sopes from the heat and pinch-push the edges up, using your thumbs and pointer fingers, to create a short ridge (about ½ inch) around the circumference to hold the toppings. Cover and reserve. 

Per Serving:  

1. Heat the lamb pibil to 165  ̊F, ensuring it is moist and flavorful.  
2. Crisp a parcooked sope in a small pan with the olive oil. Fry the bottom of each one, using a spoon to distribute extra hot oil around the ridged edge and center until it bubbles and lightly crisps. Reserve for service for up to 30 minutes or use immediately.  
3. Place the hot sope onto a cutting board and spoon the lamb pibil inside of it, ensuring it reaches the edges and piling it slightly toward the cent er.  
4. Top it with the lettuce, then drizzle the sour cream in a zig-zag pattern, and finish with queso fresco over the entire sope.  
5. In a small mixing bowl, combine the Onion-Habanero Curtido and the sliced radishes and gently mix, then place into a small 3-ounce ramekin.  
6. Place the banana leaf on the left center of a plate, the place the Lamb Pibil Sope on the right.  
7. Place the Salsa Macha in a 1 ½- to 2-ounce ramekin on the banana leaf on the front left. Place the onion and radish mixture on the left back of plate. Garnish with a lime wedge.