Goat Birria Tacos With Cucumber Pico de Gallo

Ingredients for Goat Birria Tacos With Cucumber Pico de Gallo

• 1 (7–10-lb.) bone-in leg of goat or lamb, untrimmed

• 50g Diamond Crystal or 3 tablespoons Morton kosher salt, plus more

• 1 large white onion, chopped

• 10 garlic cloves, peeled

• 3 large guajillo chillies, seeds removed

• 1 large ancho chilli, seeds removed

• 2 dried chillies de árbol

• 1 (3") piece ginger, peeled

• 2 whole cloves

• 1 (400g) can diced fire-roasted tomatoes

• 1 tablespoon black peppercorns

• 1 tablespoon dried oregano, preferably Mexican

• 1 teaspoon ground cumin

• 5 Persian cucumbers, cut into (1/4") pieces

• 1/2 medium red onion, cut into (1/4") pieces

• 1/3 cup fresh lime juice

• 1/4 cup chopped basil

• 1 teaspoon kosher salt

• 1–4 habanero chillies, seeds removed, finely chopped

• 24 (6"-diameter) corn tortillas, warmed

Rub goat leg with 50g Diamond Crystal or 3 tablespoons 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 177°C. Evenly scatter onion, garlic, guajillo chillies, ancho chilli, chillies 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 950ml water into pan and cover tightly with foil. Bake until meat is pulling away from the bone and shreds easily with a fork, 4 1/2–5 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 chillies, 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.