Recipe courtesy of Alejandro Ayala
Recipe courtesy of Alejandro Ayala
Watch how to make this recipe.
Goat Barbacoa
Getting reviews...
- Level: Intermediate
- Total: 4 hr 40 min
- Prep: 30 min
- Cook: 4 hr 10 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 859
- Total Fat
- 34 g
- Saturated Fat
- 6 g
- Carbohydrates
- 43 g
- Dietary Fiber
- 20 g
- Sugar
- 18 g
- Protein
- 89 g
- Cholesterol
- 226 mg
- Sodium
- 1782 mg
- Level: Intermediate
- Total: 4 hr 40 min
- Prep: 30 min
- Cook: 4 hr 10 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 859
- Total Fat
- 34 g
- Saturated Fat
- 6 g
- Carbohydrates
- 43 g
- Dietary Fiber
- 20 g
- Sugar
- 18 g
- Protein
- 89 g
- Cholesterol
- 226 mg
- Sodium
- 1782 mg
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.
