Tacos de Cabrito

Step 1

Place the lamb on a cutting board and cut it into 1-inch cubes by slicing lengthwise along the muscle lines, then cutting crosswise into small chunks.

Step 2

Mince the garlic cloves until the pieces are smaller than a grain of rice—about the size of pencil-tip dots.

Step 3

Heat a 12-inch skillet over medium-high heat until a drop of water sizzles and evaporates immediately, about 2 minutes.

Step 4

Add the lamb cubes and 1 teaspoon of salt; stir constantly until all surfaces turn brown, about 5 minutes.

Step 5

Add the minced garlic and 0.5 teaspoon of black pepper; stir continuously for 30 seconds until the aroma becomes strong and fragrant.

Step 6

Add 0.5 cup of water, scrape up any brown bits stuck to the pan bottom with a wooden spoon, then reduce heat to medium-low.

Step 7

Simmer uncovered for 10 minutes, stirring once every 2 minutes, until the lamb is tender and most liquid has evaporated.

Step 8

Warm the corn tortillas one at a time directly over a stovetop flame or in a dry skillet over medium heat for 20 seconds per side until soft and pliable.

Step 9

Divide the lamb among the tortillas, placing it slightly off-center in a single layer across the surface.

Step 10

Cut the lime into 4 wedges and place one wedge on the side of each plate; squeeze juice over the tacos just before eating.