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.
- 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
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.