Preheat static oven to 400 Fahrenheit, and cook lamb for 90 minutes.

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In the meantime, to prepare the spicy sauce, take a casserole and heat extra virgin olive oil over a medium heat.

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Cook garlic for few minutes then add chili peppers, tomato sauce, salt and oregano.

 

In a large bowl, mix together corn flour and salt, then add hot water and Evo oil.

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Knead the dough for few minutes until the water has been absorbed (add water or corn flour as necessary) then let it rest for 15 minutes

 

Divide the dough into 8 equal balls, then roll each one into 6 inches circles

 

Warm a large nonstick skillet over high heat and cook each tortilla for 1 to 2 minutes, until the edges curl up and the bottoms look dry and pebbly. Flip and cook another 1 to 2 minutes. When done, both sides should be dry to the touch and beginning to show some brown, toasted spots.

 

Move lamb onto a cutting board and shred it with a fork or knife, meat should be ultra-tender and easily fall apart.

 

Assemble the taco, and dress with our spicy sauce and shredded Bon Sardo which will melt with the heat of the meat.