📝 About This Recipe
Experience the soul of Jalisco with these succulent goat tacos, braised to perfection in a rich, aromatic broth of dried chilies and warm spices. This recipe transforms lean, mineral-forward goat meat into tender, fall-apart morsels that carry a smoky depth and a hint of sweetness. Finished with the bright crunch of radish and a squeeze of lime, it’s a celebratory dish that brings the authentic flavors of a traditional Mexican 'birrieria' right to your kitchen.
🥗 Ingredients
The Meat and Marinade
- 3 pounds Goat shoulder or leg (cut into 3-inch chunks, bone-in preferred for flavor)
- 2 tablespoons Kosher salt (plus more to taste)
- 1/4 cup Apple cider vinegar
The Adobo Base
- 5 pieces Guajillo chilies (stemmed and seeded)
- 3 pieces Ancho chilies (stemmed and seeded)
- 2-4 pieces Chiles de Arbol (optional, for extra heat)
- 1/2 large White onion (roughly chopped)
- 6 pieces Garlic cloves (peeled)
- 3 pieces Whole cloves
- 1/2 inch Cinnamon stick (Mexican Canela is best)
- 1 tablespoon Dried Mexican oregano
- 4 cups Beef or vegetable broth (low sodium)
For Serving
- 24 pieces Corn tortillas (small street taco size)
- 1 bunch Fresh cilantro (finely chopped)
- 1 small White onion (finely diced)
- 4-5 pieces Radishes (thinly sliced)
- 3 pieces Limes (cut into wedges)
👨🍳 Instructions
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1
Season the goat meat generously with kosher salt and apple cider vinegar. Let it sit at room temperature for 30 minutes while you prepare the sauce; this helps tenderize the fibers.
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2
In a dry skillet over medium heat, toast the dried chilies for 1-2 minutes until fragrant but not burnt. Submerge them in a bowl of hot water for 15 minutes to rehydrate.
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3
In the same skillet, toast the cloves, cinnamon stick, and peppercorns for 1 minute until their oils are released.
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4
Place the rehydrated chilies, toasted spices, chopped onion, garlic, and oregano into a blender. Add 1 cup of the soaking liquid or broth and blend until completely smooth.
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5
Strain the chili paste through a fine-mesh sieve into a bowl, discarding the tough skins and seeds for a velvety sauce.
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6
Heat a large heavy-bottomed pot or Dutch oven over medium-high heat with a splash of oil. Sear the goat meat in batches until browned on all sides.
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7
Pour the strained chili sauce over the meat and add the remaining broth. The liquid should almost cover the meat.
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8
Bring the liquid to a gentle boil, then reduce heat to the lowest setting. Cover with a tight-fitting lid and simmer for 3 to 3.5 hours.
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9
Check the meat at the 3-hour mark; it should be 'fork-tender' and easily pulling away from the bone.
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10
Carefully remove the meat from the pot. Discard bones and excess fat, then shred the meat using two forks.
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11
Skim the reddish fat from the top of the remaining cooking liquid (the consommé) and set it aside in a small bowl.
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12
Dip each corn tortilla lightly into the reserved fat, then place on a hot griddle. Top with shredded goat meat and cook until the tortilla is slightly crispy.
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13
Fold the tacos and serve immediately with a side bowl of the hot consommé for dipping.
💡 Chef's Tips
Don't rush the braise; goat meat is lean and needs low, slow heat to become tender. If you can't find goat, lamb shoulder is an excellent substitute with a similar earthy profile. Always strain your chili sauce; it makes the difference between a gritty taco and a professional-grade one. Save any leftover consommé—it makes an incredible base for a spicy noodle soup the next day. Warm your tortillas properly on a comal or griddle to ensure they don't crack when folded.
🍽️ Serving Suggestions
Serve with a side of Mexican street corn (Elote) dusted with chili powder and cotija. Pair with a cold, crisp Lager or a refreshing Hibiscus (Jamaica) iced tea. Include a spicy Salsa Verde or a smoky Chipotle salsa on the table for guests to customize heat. Offer a side of pickled red onions to provide a bright, acidic contrast to the rich meat.