Cook time: 7 hours
*See recipe note for how to make this without a smoker.*
In a small bowl, combine all ingredients for lamb rub. Coat the entire lamb leg with spices. Let lamb sit at room temperature while setting up smoker. Preheat smoker to 250 degrees. Make sure there are plenty of wood pellets to produce smoke.
Place lamb leg in center of smoker (fat side up), and smoke for 3 hours at 250 degrees. Check periodically to make sure wood pellets are stocked and temperature remains constant. While lamb is smoking, begin making braising sauce.
Heat large dutch oven (or large cooking pot) over medium heat. Add onion, dried guajillo chiles, and garlic, and sauté until mostly soft and fragrant, about 10 minutes. Add in oregano, cumin, cloves, and cinnamon. Sauté until fragrant, about 30 seconds.
Add in broth, vinegar, chipotles in adobo sauce, and additional tablespoon of adobo sauce. Stir well to release onions from the bottom of the pan. Bring to a boil, then reduce to simmer and cook uncovered until it reduces by half. Once reduced, blend until smooth.
Add smoked lamb to slow cooker. Set heat to high, and add in both bay leaves. Top with sauce, and cook on high until meat is falling apart, approximately 4 hours. Be sure to rotate meat halfway through, and occasionally spoon sauce over top of meat.
Once meat is falling apart, remove leg from slow cooker and place on a large cutting board. Using a large spoon, try to scoop excess fat off the top of the sauce in the slow cooker. Discard. (Or, mix some into your dog’s dinner and he will love you forever.)
Shred lamb meat and then put back into slow cooker with remaining chile sauce. Pour lime juice over top, mix everything together.
With gas stove, toast tortillas directly over the flame on low heat until warm and with slightly charred edges. Then top with the toppings of your choice! Enjoy!
I used a boneless lamb leg because it's what I could find at the store. I'm sure a shoulder would also work great.
Inspiration from this recipe, this recipe, and delicious street tacos from Puerto Vallarta.
To make this without a smoker: Instead of the smoking step, heat a large skillet over medium high heat and drizzle with about 2 tablespoons of oil. Take seasoned lamb leg and sear in pan, rotating occasionally, until richly brown on all sides. This should take about 10 minutes. Then, set lamb in slow cooker and follow the rest of the recipe as written. Total slow cooker time should be about 6 hours.