Best Goat Tacos Recipes

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GOAT BIRRIA TACOS WITH CUCUMBER PICO DE GALLO RECIPE



Goat Birria Tacos With Cucumber Pico de Gallo Recipe image

Birria is usually served with a side of consomé, the rich pan juices from the roasted meat. We went a step further and puréed it with the roasted vegetables and softened dried chiles left in the roasting pan, turning the brothy soup into a spicy dipping sauce.

Provided by Rick Martinez

Yield 10-12 servings

Number Of Ingredients 20

1 (7-10-lb.) bone-in leg of goat or lamb, untrimmed
⅓ cup Diamond Crystal or 3 Tbsp. Morton kosher salt, plus more
1 large white onion, chopped
10 garlic cloves, peeled
3 large guajillo chiles, seeds removed
1 large ancho chile, seeds removed
2 dried chiles de árbol
1 (3") piece ginger, peeled
2 whole cloves
1 (14.5-oz.) can diced fire-roasted tomatoes
1 Tbsp. black peppercorns
1 Tbsp. dried oregano, preferably Mexican
1 tsp. ground cumin
5 Persian cucumbers, cut into (¼") pieces
½ medium red onion, cut into (¼") pieces
⅓ cup fresh lime juice
¼ cup chopped basil
1 tsp. kosher salt
1-4 habanero chiles, seeds removed, finely chopped
24 (6"-diameter) corn tortillas, warmed

Steps:

  • Rub goat leg with ⅓ cup Diamond Crystal or 3 Tbsp. Morton kosher salt, working into flesh and fat. Wrap tightly in parchment or wax paper and chill at least 3 hours and up to 3 days.
  • Place a rack in lower third of oven; preheat to 350°F. Evenly scatter onion, garlic, guajillo chiles, ancho chile, chiles de árbol, ginger, cloves, tomatoes, peppercorns, oregano, and cumin across a large roasting pan and place a roasting rack on top. Unwrap goat leg and set on rack. Pour 4 cups water into pan and cover tightly with foil. Bake until meat is pulling away from the bone and shreds easily with a fork, 4½-5 hours.
  • Let leg sit (still covered) until cool enough to handle (about 1 hour). Shred meat into small pieces and place in a large bowl; discard bones. Remove ginger from pan; discard. Working in batches if needed, purée liquid and aromatics left in pan in a blender until smooth. Pour half of consomé over meat and mix to coat. Taste and season with more salt if needed. Cover and set aside. Pour remaining consomé into a medium bowl and set aside for serving.
  • Do Ahead: Meat can be prepared 3 days ahead. Chill meat and consomé.
  • Toss cucumbers, onion, lime juice, basil, and salt in a medium bowl. Add 1-4 chiles, depending on their heat and how spicy you like things, and let sit 10 minutes.
  • Top warm tortillas with meat, then salsa. Serve with consomé for dipping.

GOAT TACOS



Goat Tacos image

While on a research trip to San Miguel de Allende, Mexico, food editor Ian Knauer met restaurateur and fellow traveling cook Alexandro Garcia, who made a special point of sharing his family's recipe for goat. This dish combines the subtle perfume of bay leaves and cloves with the depth and spice of dried chiles. It's a combination so compelling we found ourselves going back for more even after we were full.

Yield Makes 8 servings

Number Of Ingredients 18

3 dried guajillo or New Mexico chiles, wiped clean
2 dried ancho chiles, wiped clean
1 pound tomatoes
3 1/2 to 4 pound bone-in goat such as shoulder, neck, or leg
3 garlic cloves
1 1/2 teaspoon dried oregano
1 teaspoon distilled white vinegar
5 whole black peppercorns
3 whole cloves
2 Turkish bay leaves or 1 California
16 to 24 corn tortillas
sliced radishes
crumbled queso fresco
salsa verde
thinly sliced romaine or iceberg lettuce
chopped cilantro
chopped white onion
lime wedges

Steps:

  • Slit chiles lengthwise, then stem and seed (leave veins for heat). Heat a dry large heavy skillet (not nonstick) over medium heat until hot, then toast chiles in batches, opened flat, turning and pressing with tongs, until more pliable and slightly changed in color, about 30 seconds per batch.
  • Transfer chiles to a bowl and soak in hot water until softened, 20 to 30 minutes.
  • Cut a shallow X in bottom of each tomato and blanch in simmering water 20 seconds. Transfer with a slotted spoon to an ice bath to stop cooking. Peel tomatoes. Coarsely chop, reserving juice.
  • Preheat oven to 350°F with rack in middle.
  • Cut goat at joints to separate into pieces and put in a 3-quart shallow baking dish. Sprinkle all over with 1 1/2 teaspoons salt.
  • Drain chiles, discarding soaking water, and purée in a blender with tomatoes and reserved juice, 3/4 teaspoon salt, and remaining ingredients except tortillas until very smooth, about 1 minute.
  • Pour sauce over meat, turning to coat, then cover dish tightly with a double layer of foil and braise in oven until meat is very tender, 3 to 1/2 hours. Remove from oven and cool meat in liquid, uncovered, 30 minutes.
  • Preheat oven to 350°F.
  • Coarsely shred meat, discarding bones, then mix into braising liquid in dish. Return to oven and cook, covered, until sauce is simmering, about 30 minutes more.
  • Fifteen minutes before goat is done, make 2 stacks of tortillas and wrap each stack in foil, then heat in oven on rack alongside baking dish. Serve goat with warm tortillas and accompaniments.

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