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