Ingredients for Goat birria tacos with cucumber pico de gallo

• 3.2–4.5 kg bone-in leg of goat or lamb, untrimmed

• 110 g kosher salt, plus more

• 1 large white onion, chopped

• 10 garlic cloves, peeled

• 3 large guajillo chillies, deseeded

• 1 large ancho chilli, deseeded

• 2 dried chiles de árbol

• 7.5 cm piece ginger, peeled

• 2 whole cloves

• 400 g can diced fire-roasted tomatoes

• 15 ml black peppercorns

• 15 ml dried oregano, preferably Mexican

• 5 ml ground cumin

• 5 Persian cucumbers, cut into 0.5 cm pieces

• ½ medium red onion, cut into 0.5 cm pieces

• 80 ml fresh lime juice

• 60 g chopped basil

• 5 ml kosher salt

• 1–4 habanero chillies, deseeded, finely chopped

• 24 corn tortillas, 15 cm diameter, warmed

How to make Goat birria tacos with cucumber pico de gallo

Method

1. Rub the goat leg with 100 g of kosher salt, working it into the flesh and fat.Wrap tightly in parchment or wax paper and chill for at least 3 hours, or up to 3 days.

2. Place a rack in the lower third of the oven and preheat to 180°C (conventional).Scatter the onion, garlic, guajillo chiles, ancho chile, chiles de árbol, ginger, cloves, tomatoes, peppercorns, oregano, and cumin evenly across a large roasting pan.Set a roasting rack on top.

3. Unwrap the goat leg and set it on the roasting rack.Pour 1 L of water into the pan and cover tightly with foil.Bake for 4½–5 hours, until the meat is pulling away from the bone and shreds easily with a fork.

4. Let the leg sit (still covered) until cool enough to handle, about 1 hour.Shred the meat into small pieces and place in a large bowl, discarding the bones.Remove the ginger from the pan and discard.

5. Purée the liquid and aromatics left in the pan in a blender until smooth, working in batches if needed.Pour half of the consomé over the shredded meat and mix to coat.Taste and season with more salt if needed.Cover and set aside.

6. Pour the remaining consomé into a medium bowl and set aside for serving.

7. Toss the cucumbers, onion, lime juice, basil, and salt in a medium bowl.Add 1–4 chiles, depending on their heat preference, and let sit for 10 minutes.

8. Top warm tortillas with the shredded meat and salsa.Serve with the consomé for dipping.

Do Ahead:

Prepare the meat up to 3 days in advance. Chill the meat and consomé.

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.