Braised Lamb Shoulder Tacos by Chef Matthew Jennings

Ingredients

Units of Measurement:

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Steps

• 1

  In a spice grinder, finely grind the seeds.

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  Ingredients

  • 1/4 Tablespoon cumin seeds

  • 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.

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  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.

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  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.

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  Ingredients

  • 3 Pound lamb shoulders

• 5

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

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• 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.

  

  Grill: 325 ˚F

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• 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.

  

  Grill: 325 ˚F

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• 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.

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• 9

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

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