Goat Barbacoa

Total Time:
4 hr 40 min
30 min
4 hr 10 min

8 servings

  • 1 pound tomatillo
  • 1 yellow onion, chopped
  • 8 ounces cascabel chile, seeded
  • 8 ounces guajillo chile, seeded
  • 1 cup water
  • 2 cups dry white wine
  • 1/2 cup white vinegar
  • 10 cloves garlic
  • 1 tablespoon fresh oregano
  • 2 goat shoulders, on the bone (6 to 8 pounds)
  • 2 tablespoons kosher salt
  • 2 bay leaves
  • 6 avocado leaves, optional
  • 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 professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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