Stay at Home Cinco de Mayo with 30% off at Los Chileros

Yes, you read that right. 30% off everything at Los Chileros. Are we mad? Of course we are (but you knew that already). Now before you get all giggly and giddy and run around the back yard in your birthday suit, it’s for three days and three days only. I mean, we’re crazy but not that crazy. You’ve got from today through Sunday (April 26th) to get your skates on start clicking that mouse with wild abandon.

So go to the Los Chileros website and start shopping. Enter the promo code SAFE to get your discount. It’s that easy.

If you need inspiration, we’re sharing our recipe for Citrus lamb with achiote and habanero. Yes, a discount and a recipe. So don’t be looking for a Christmas card from us this year, okay? Achiote is a real find (note to self: add to your Los Chileros shopping basket). It’s got an earthiness about it and lends a show stopping red hue to your food. For this baby, we’ve blended it with orange juice and some habanero. Well hello sunshine!

So what are you waiting for? Get shopping. Get cooking and remember…Keep calm and eat chile.

Citrus lamb with achiote and habanero

Serves 4

1.5 lb. cubed lamb shoulder

¼ package (.875oz/25g) achiote paste

8 oz orange juice (we used blood orange juice because we’re fancy)

½ tsp habanero chile

½ tsp salt

1Tbsp vegetable oil

To garnish, your choice of:

Tortillas

Cilantro

Diced white onion

Chopped tomatoes

Avocado

Extra habanero chile

Lime wedges

Sliced radish

Crumble the achiote paste in a bowl that is large enough to hold the lamb. Add the orange juice and whisk until the paste is blended into the liquid. Add the habanero chile powder and salt and then the lamb. Stir to coat. Cover and place in the refrigerator for 2-4 hours, giving it a stir every now and then.

Remove the lamb from the refrigerator. Preheat oven to 250°F.

Heat a skillet to medium high heat. Add the oil to the skillet and brown the lamb in batches. Put the browned lamb in an ovenproof casserole, add the marinade to the skillet and cook for a minute until reduced slightly. Pour the marinade over the lamb, cover and place in the oven. Cook for several hours until the meat is tender but still holds its shape. Serve as is, or increase the oven temperature and crisp the meat. Serve on tortillas with your choice of toppings.

Eat until you’re too full to move.