For the Guajillo Braised Lamb Shoulder:

Season the lamb shoulder generously with salt and pepper.

Sear in a large pan on all sides until it is golden brown. Set aside into an ovenproof dutch oven or deep hotel pan.

Large dice the onions and carrots and saute in the lamb fat rendered from searing the shoulder. Add the garlic cloves whole, and saute all the vegetables for 4-5 minutes. Add the thyme, bay leaves, whole guajillo peppers, limes, paprika and guajillo powder and salt to the pan. Toast and stir for 1-2 minutes and then deglaze with the red wine until the alcohol is cooked off.

Add the lamb shoulder, the vegetable mixture, and 8-12 cups of water to the braising pan and bring to a simmer. Cover and braise in the oven for 5-6 hours at 275 F, or until the lamb shoulder is fork tender and starting to fall apart.

Let the lamb rest in the braising liquid overnight and cool.

The next day, take the lamb out of the liquid, strain off all the vegetables and fat. Shred the lamb shoulder by hand, and add some of the braising liquid back into the lamb to keep it juicy.

For the Avocado Labneh:

Cut the avocados and scoop them into a blender, add the juice of 2 limes, cilantro, and labneh into the blender. Blend until smooth, taste for salt and acid and adjust as necessary.

For the Pineapple Salsa:

Dice the pineapple and vegetables, mince the cilantro, cut the grilled corn off the cob, and mix everything in a bowl with salt, the chili powders, and lime juice.

Mix and Allow 5-10 minutes for the vegetables to release some of their juices before finishing seasoning with salt and lime juice. Set aside for garnish.

Assembly:

Heat the lamb in a pan, seasoning for salt and using the braising liquid to keep it juicy. Place the braised lamb on a tostada shell. Add the pineapple salsa on top, along with a dollop of the avocado labneh, garnish with a salsa matcha (available at good grocery stores and Mexican markets), and micro cilantro.