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.
Prep Time
Cook Time
Pellets
4
Activating this element will cause content on the page to be updated.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.
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.
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.
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.
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
02:30
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
02:30
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!
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