– Boneless Lamb Shoulder – Pickled Veggies - Make carrots, onions, peppers and any other (in the recipe). – Corn tostada shells – Mexican crema – Spices - Ground cumin, coriander, cinnamon, paprika and black pepper, – fresh cilantro – lime wedges
Smoke until the internal temp reaches 165° F, then wrap and continue cooking until it reaches 195° F to dice, or 203° F to shred.
After dicing or shredding, crisp the lamb shoulder up in a heavy skillet.
Assemble the tostadas with crema, smoked lamb shoulder, pickled veggies and any other toppings you like.