Chipotle Braised Lamb Tacos with Balsamic-Soaked Raisins

Braised Lamb

• 2 tablespoons ground annato seed
• 1 tablespoon orange or tangerine juice
• 1/2 teaspoon cumin
• 1/8 teaspoon cloves
• 1/8 teaspoon allspice
• 3 cloves garlic, crushed
• 1 tablespoon vinegar (white or cider)
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon lemon or lime juice
• 1/2 teaspoon lemon or lime zest
• 1 tablespoon adobo sauce from canned chipotles
• 1 pound lamb stew meat, in 2-inch pieces
• 2 chipotles in adobo
• 3 cups vegetable broth
• 1 onion, chopped
• 3 bay leaves
• 6 corn tortillas

Balsamic raisins (and other toppings)

• 3 tablespoons cilantro, chopped
• 3 tablespoons chopped white onion
• 1/3 cup green olives, chopped
• 2 tablespoons raisins
• 1/2 cup balsamic vinegar
• Lime juice to taste (1/2 to 1 lime)
• Sour cream

1. Mix together first 12 ingredients to form a paste. Rub into lamb and marinate overnight, or for about eight hours.
2. Heat 2 tablespoons oil in a pan and sear lamb meat. As lamb browns, add chopped onions and sauté.
3. In a food processor, blend vegetable broth with chipotles. Add the liquid to the pan, then add bay leaves.
4. Bring to a boil, then cover and cook on low heat for an hour.
5. Remove cover and cook another thirty minutes or so, until liquid reduces to a sauce and lamb is very tender.
6. Shred lamb into sauce with a fork.
7. While the lamb is cooking, put raisins and balsamic vinegar in a small saucepan. Heat, then reduce to low and simmer until balsamic is reduced by at least half and raisin are plumped.
8. Remove raisins with a slotted spoon, letting the reduced balsamic drip out, and put them in a bowl with the olives, cilantro, chopped onion, and lime juice.
9. Heat each corn tortilla in a frying pan with a tiny bit of oil, and top with a couple of good spoonfuls of meat, a spoonful of the toppings, and a dollop of sour cream.