Pre heat your oven to 325 Degrees. While the Oven is heating up, Warm a Dutch Oven over Medium High Heat with 2 Tbsp of Vegetable Oil. Season the Bone Rolled and Tied American Lamb Shoulder with the Kosher Salt and Ground Black Pepper.

Once the Dutch Oven is hot and you can see ripples in the oil carefully place the Seasoned Lamb Shoulder in the Dutch Oven and Sear for about 4 Minutes per Side. Once the Lamb Shoulder is Seared Reduce the heat to Medium Low and Add in your smashed Garlic Cloves and Cook them until they are golden brown and aromatic. Add in the Rosemary Sprigs and quickly fry in the Rendered Lamb Fat and Oil with the garlic for a few seconds then deglaze with the chicken stock.

Place the lid on the Dutch Oven and place in the oven and Cook Covered for about 3 Hours or until the Meat is Tender. Remove the Dutch Oven from the Oven and Place on the Counter to rest for about 30 Minutes. Once the Lamb has rested shred the Lamb and mix with all the rendered Juices in Dutch oven and reserve the meat and Juices for making Tacos.

Warm a Griddle or Large Sauté Pan over medium heat and toast your flour Tortillas for about 10 seconds per side to make them soft and pliable.  Place the Tortillas on a plate.  In a small bowl Mix together the chopped Cilantro and Small Diced Onions.  Strain the Shredded Lamb Meat and top the toasted Tortilla with desired amount of Lamb, top with Salsa Borracha, Chopped Onions and Cilantro and Serve with Reserved Juices from the Lamb to dip in.

Salsa Borracha 

Method- Warm a Large sauté pan over medium heat. Once the Sauté pan is warm, toast the guajillo peppers for about 2 minutes per side to bring out the flavor in the peppers. Remove the toasted peppers from the pan and soak them in Hot Water for 15 minutes or until the peppers are soft and pliable.

Remove the Stem and seeds from the peppers and reserve the peppers and the soaking liquid.  In the same pan that the peppers were toasted, add 1 Tbsp of Vegetable oil and smashed Garlic Cloves.  Once the Garlic is Aromatic and lightly golden brown add in the Diced Yellow Onion and Diced Tomatoes and cook until soft.

Pour in the Beer and simmer for 5 Minutes. While the Pan is still Hot, transfer the Garlic, Onions, Tomato, and Beer to a Blender with the Dried Oregano, Kosher Salt, White Vinegar, Ground Cumin and Soaked Toasted Guajillo Pepper and Puree until smooth, adding some of the reserved Guajillo Soaking Liquid to adjust the consistency if needed. Transfer to a Food safe container and refrigerate until ready to use.