Recipe courtesy of Alejandro Ayala
Save Recipe Print
Total:
4 hr 40 min
Prep:
30 min
Cook:
4 hr 10 min
Yield:
8 servings
Level:
Intermediate

Ingredients

Directions

For my goat preparation, I have prepared the goat in three ways: Roasted Leg, Seared Rack and the shoulder done in a traditional Barbacoa, which will serve as the sauce for the final, plated dish.

Preheat the oven to 350 degrees F.

Roast the onions and tomatillos on a baking sheet in the oven until soft. Roast the cascabel and guajillo chiles on a pan until toasted and aromatic. Put in a bowl, add the water, and re-hydrate until soft. Put the tomatillo, onion, chiles, wine, vinegar, garlic, and oregano in a blender and blend to form a paste. Spread the paste evenly on the meat and season the meat with the salt. Set the meat in a baking pan and put the bay leaves and avocado leaves, if using, on top.

Cover with foil and bake until very tender and falling off of the bone, about 4 hours.

Remove most of the fat from the pan and discard the bay and avocado leaves. Reserve any remaining liquids for Goat Rack and Leg recipe.

To serve, cut the shoulder into 3- to 4-ounce portions. Reserve the remaining meat and shred for the best tacos you will ever eat.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

BBQ Goat or Lamb: Barbacoa de Cordero

Recipe courtesy of Aarón Sánchez

Lamb Tacos (Barbacoa Style)

Recipe courtesy of Guy Fieri

Beef Barbacoa Tacos

Recipe courtesy of Food Network Kitchen

Salsa Imperti Por Barbacoa

Recipe courtesy of Food Network

Grilled Beef Barbacoa Tacos

Recipe courtesy of Food Network Kitchen

Don Pepe's Barbacoa

Recipe courtesy of Cooking Channel

Lamb Barbacoa from the Backyard Grill: Barbacoa de Borrego

Recipe courtesy of Rick Bayless

Lamb Barbacoa from the Backyard Grill: Barbacoa de Borrego

Recipe courtesy of Rick Bayless

Browse Reviews By Keyword