Steps

• 1

  In a spice grinder, finely grind the cumin, coriander, and 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.

• 3

  In the blender with the chilies, add the ground spices, paprika, lime juice, oregano, garlic cloves, 2 tablespoons of olive oil, and 1 tablespoon of salt. Purée the marinade until smooth.

• 4

  In a medium roasting pan, add the lamb and rub 1/2 cup of the marinade on all sides. Cover and refrigerate for at least 2 hours and up to 12 hours. Remove the lamb shoulder from the refrigerator 30 minutes before cooking, and allow sitting at room temperature.

• 5

  When ready to cook, set the Traeger temperature to 325°F and preheat with the lid closed for 15 minutes.

  325 ˚F / 163 ˚C

• 6

  Add 1/2 cup of water to the 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 the 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

  Remove the lamb from the grill, and let rest for 20 minutes. Shred the meat when it's cool enough to handle and combine with remaining liquid in the bottom of the pan.

• 9

  Assemble the tacos. Serve the braised lamb on corn tortillas with a squeeze of lime, sea salt, pickled radishes, and a sprig of cilantro. Enjoy!