Mexican Lamb Tacos with Tequila Soaked Raisins and Pepitas

Ingredients

• 6-8 pound boneless American Lamb shoulder
• 2 tablespoons canola or vegetable oil
• 1 medium red onion, chopped
• 3 cloves garlic, thinly sliced
• 2 bay leaves
• 1 teaspoon chile powder
• 1 teaspoon ancho chile powder
• ½ teaspoon cumin
• Kosher salt
• 1/2 cup golden raisins
• 3 tablespoons tequila
• 1/2 cup pepitas
• 2 avocados, chopped
• Pickled Onions
• Mexican Crema*
• Hot Sauce
• Flour or Corn Tortillas
• 1 cup crumbled Queso Fresco
• Cilantro, chopped, for garnish