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 cebola branca grande, picada

• 10 dentes de alho, descascados

• 3 large guajillo chillies, seeds removed

• 1 large ancho chilli, seeds removed

• 2 pimentas secas de árbol

• 1 (3") piece ginger, peeled

• 2 cravos-da-índia inteiros

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

• 1 colher de sopa de grãos de pimenta preta

• 1 tablespoon dried oregano, preferably Mexican

• 1 colher de chá de cominho em pó

• 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 colher de chá de sal kosher

• 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.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.