1. Prepare the Smoky Braised American Lamb:

Preheat your grill to medium high. Season the American lamb generously with salt and pepper. Drizzle with olive oil. Sear the lamb on all sides on the grill, getting some nice dark grill marks and color, about 12 minutes overall, turning every 3-4 minutes. Alternatively, you can do this inside by searing over medium high in your dutch oven. Next, place a dutch oven on the grill over medium low heat. (One you’re willing to allow the fire to mark!) Add 2 tablespoons olive oil and the chopped onion and cook until softened, about 5 minutes. Add the minced garlic, chopped chipotle peppers, smoked paprika, ground cumin, ground coriander, dried oregano, and chili powder. Cook for another 1-2 minutes until fragrant. Add the broth, crushed tomatoes, and apple cider vinegar, scraping up any browned bits from the bottom of the pot.

Return the lamb to the pot, ensuring it is partially submerged in the liquid.

Bring to a simmer.

Cover the pot and grill and cook over low heat for 3 - 3 1/2 hours, until the lamb is very tender and easily shreds with a fork. Be sure you add more charcoal every hour or so. Feel free to do this step in your oven if you wish. 325 degrees for 3-3 1/2 hours.

2. Shred the American Lamb:

Remove the lamb from the pot and shred it using two forks. Return the shredded lamb to the pot and stir to combine with the braising liquid. Keep warm until ready to serve.

3. Set Up the Taco Bar:

Warm the tortillas over the grill or in a skillet over medium heat or wrap them a towel or linen napkin to steam.

Arrange the chopped cilantro, diced tomatoes, pickled red onions, sliced radishes, sliced avocados, Mexican crema, lime wedges, and hot sauce in small bowls or plates.

4. Assemble the Tacos:

Let guests assemble their tacos by filling the warm tortillas with smoky braised lamb and their choice of toppings from the taco bar.

5. Serve:

Serve the tacos immediately with lime wedges and hot sauce on the side.