By Traeger Kitchen
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|
|2 Tablespoon||olive oil|
|3 Pound||lamb shoulders|
In a spice grinder, finely grind the seeds.
1/4 Tablespoon Cumin Seeds, whole
1/4 Tablespoon coriander seeds
1/4 Tablespoon Pumpkin Seeds
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
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
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
When ready to cook, set the Traeger to 325℉ and preheat, lid closed for 15 minutes.
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
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
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.
Serve on corn tortillas, sprinkled with a squeeze of lime, sea salt, pickled radishes, and a sprig of cilantro. Enjoy!