Name: Goat Birria Tacos With Cucumber Pico de Gallo
Yield: 10–12 servings
Ingredients: 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

two tacos with a charred corn tortilla topped with shredded goat birria and cucumber pico de gallo

Photo by Alex Lau, Food Styling by Rebecca Jurkevich

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. If you are a purist, you can skip the purée, strain the broth, and serve it on the side instead.

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Recipe information

Yield
10–12 servings

Ingredients

Goat:

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

Salsa and assembly:

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

Preparation

Goat:
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Do Ahead: Meat can be prepared 3 days ahead. Chill meat and consomé.
Salsa and assembly:
Step 5
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.
Step 6
Top warm tortillas with meat, then salsa. Serve with consomé for dipping.