Braised Lamb Shoulder Tacos by Chef Matthew Jennings

Step

• 1

  In a spice grinder, finely grind the seeds.

  Ingredients

  • 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.

  Ingredients

  • 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.

  Ingredients

  • 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.

  Ingredients

  • 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 / 163 ˚C

• 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 / 163 ˚C

• 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!