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Braised Lamb Shoulder Tacos by Chef Matthew Jennings

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Big Game Blend

These tacos are rich with flavor. Lamb slow-roasted and braised over big game hardwood in a bold and bubbly guajillo chili sauce until perfectly tender. Served street style on corn tortillas for some handheld deliciousness.

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  • 1/4 Tablespoon Cumin Seeds, whole

  • 1/4 Tablespoon coriander seeds

  • 1/4 Tablespoon Pumpkin Seeds

  • 2 Ounce guajillo peppers, seeded

  • 1 Tablespoon smoked paprika

  • 1 Tablespoon lime juice

  • 1 Tablespoon fresh oregano

  • 3 Clove garlic

  • 2 Tablespoon olive oil

  • 1 Tablespoon salt

  • 3 Pound lamb shoulders

  • 1

    In a spice grinder, finely grind the seeds.

    • 1/4 Tablespoon Cumin Seeds, whole

    • 1/4 Tablespoon coriander seeds

    • 1/4 Tablespoon Pumpkin Seeds

  • 2

    In a microwave-safe bowl, cover the guajillo chilies with water and microwave on high for 2 minutes. Let cool slightly, then transfer soft chilies and 2 tablespoons of water to a blender.

    • 2 Ounce guajillo peppers, seeded

  • 3

    Add the ground seeds, paprika, lime juice, oregano, the garlic cloves, 2 tablespoons of the olive oil and 1 tablespoon of salt. Puree the sauce until smooth.

    • 1 Tablespoon smoked paprika

    • 1 Tablespoon lime juice

    • 1 Tablespoon fresh oregano

    • 3 Clove garlic

    • 2 Tablespoon olive oil

    • 1 Tablespoon salt

  • 4

    Set lamb in a medium roast pan and rub 1/2 cup of the sauce all over the meat; let stand at room temperature for at least 2 hours and up to 12 hours.

    • 3 Pound lamb shoulders

  • 5

    When ready to cook, set the Traeger to 325℉ and preheat, lid closed for 15 minutes.

  • 6

    Add 1/2 cup of water to roasting pan and cover the pan loosely with foil. Cook the lamb for 2-1/2 hours, adding water to the pan a few times.

    : 325 ˚F

  • 7

    Remove foil and cook for about 2-1/2 hours longer, until the lamb is brown and tender; occasionally spooning the juices on top.

    : 325 ˚F

  • 8

    Let stand for 20 minutes after removing from grill. Shred the meat when it's cool enough to handle and combine with remaining liquid in the bottom of the pan.

  • 9

    Serve on corn tortillas, sprinkled with a squeeze of lime, sea salt, pickled radishes, and a sprig of cilantro. Enjoy!