INGREDIENTS

36 each  6.5" Grill-Ready™ Par-Baked Flour Tortillas (09301)  
Barbacoa Marinade , see related recipe   
5 lbs. Boneless Lamb Shoulder , excess fat removed and cut into large cubes 
 Salt to taste 
Red Radishes , thinly sliced for garnish 
Green Cabbage , thinly sliced for garnish 
Crumbled Queso Fresco Cheese for garnish 
Smoky Tomato Tomatillo Salsa , see related recipe 
Cilantro-Mint Crema , see related recipe   

DIRECTIONS

1.) Pour barbacoa marinade over lamb shoulder. Allow to marinade minimum 60 minutes, up to 24 hours.

2.) Pre-heat a char-grill to medium high heat and a convection oven to 350°F. Wipe off excess marinade, season with salt and sear the marinated lamb heavily on all sides.

3.) Make a large pouch out of foil and place the seared lamb pieces in, seal tightly, and place in a roasting pan. Roast in a pre-heated oven for 2 hours or until fork tender.

4.) Once cooked, shred the lamb and transfer to a hotel pan with juices and hold on a hot line for assembly.

5.) For 1 plate; toast 3 par-baked tortillas in skillet or flat-top griddle for 1 minute per side, scoop 2.0 oz. of lamb onto each hot tortilla. Serve the 3 tacos on a plate with 2.0 oz. of each salsa in ramekins and small mounds of radishes, cabbage, and crumbled cheese.

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