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Active Time
45 min
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Total Time
5 hr
While on a research trip to San Miguel de Allende, Mexico, food editor Ian Knauer met restaurateur and fellow traveling cook Alexandro Garcia, who made a special point of sharing his family's recipe for goat. This dish combines the subtle perfume of bay leaves and cloves with the depth and spice of dried chiles. It's a combination so compelling we found ourselves going back for more even after we were full.
Ingredients
Makes 8 servings
Accompaniments:
Step 1
Slit chiles lengthwise, then stem and seed (leave veins for heat). Heat a dry large heavy skillet (not nonstick) over medium heat until hot, then toast chiles in batches, opened flat, turning and pressing with tongs, until more pliable and slightly changed in color, about 30 seconds per batch.
Step 2
Transfer chiles to a bowl and soak in hot water until softened, 20 to 30 minutes.
Step 3
Cut a shallow X in bottom of each tomato and blanch in simmering water 20 seconds. Transfer with a slotted spoon to an ice bath to stop cooking. Peel tomatoes. Coarsely chop, reserving juice.
Step 4
Preheat oven to 350°F with rack in middle.
Step 5
Cut goat at joints to separate into pieces and put in a 3-quart shallow baking dish. Sprinkle all over with 1 1/2 teaspoons salt.
Step 6
Drain chiles, discarding soaking water, and purée in a blender with tomatoes and reserved juice, 3/4 teaspoon salt, and remaining ingredients except tortillas until very smooth, about 1 minute.
Step 7
Pour sauce over meat, turning to coat, then cover dish tightly with a double layer of foil and braise in oven until meat is very tender, 3 to 1/2 hours. Remove from oven and cool meat in liquid, uncovered, 30 minutes.
Step 8
Preheat oven to 350°F.
Step 9
Coarsely shred meat, discarding bones, then mix into braising liquid in dish. Return to oven and cook, covered, until sauce is simmering, about 30 minutes more.
Step 10
Fifteen minutes before goat is done, make 2 stacks of tortillas and wrap each stack in foil, then heat in oven on rack alongside baking dish. Serve goat with warm tortillas and accompaniments.
Goat can be made 3 days ahead and chilled.
Leave a Review
Reviews (9)
Back to TopI made these when the Chicago Cubs were in the World Series. Need I say more, they are now the World Champion Chicago Cubs! Plus, these were extremely tasty. I would have never have made goat otherwise, but I would definitely again. The chile mixture is delicious and you could probably put it on any meat. This takes some time, but the flavor is worth it.
stuffiwillget
Orlando
2/4/2017
With the roasting of the chiles, the skinning of the tomatoes and the braising of the goat, this is an elaborate recipe. While everything tasted okay, there was really no "wow" factor with the final product. The tacos taste especially fresh with the lettuce, cilantro, lime, radish and queso fresco finish. While I was soaking the chiles, some of the liquid which I drained got on my fingers and was really very hot, so I was expecting a nice roasted heat to the finished meat, which never materialized. This was quite a good recipe, just not spectacular for the hours of prep in my opinion.
mrkevin
Gurnee, IL
4/6/2010
This recipe seems to be missing something. There's very little liquid left after cooking for the time prescribed in the recipe. It seems there should be a lot more liquid after cooking, there's only 1/4 inch in the bottom of the dutch oven.
Anonymous
3/9/2010
One of the most delicious dishes in Mexican cuisine. Absolutely addictive.
jchavez555
Cabo San Lucas
6/26/2009
Awesome and worth the time. the sauce/braising liquid base is similar to one that is in a Gourmet recipe for Capon that I have also made with great success. though I was concerned with the meat/bone ratio in what I got there was plenty of meat at the end. Wouldn't change a thign though I think the blanching/peeling tomatoes is a waste--they get pureed and then cooked in liquid for 3 1/2 hrs...no one will notice a tiny bit of tomato skin.
Anonymous
NYC
4/29/2009
The system is based on an average of all the fork ratings and the percentage of people who would make it again. If only one person reviews the recipe, and they give it 5 forks, that is what will display.
Anonymous
Denver, CO
7/18/2008
Yum. Found goat at the farmer's market. Served with lettuce, cheese, cilantro, avacado and onions, will do again, with or without the goat!
Anonymous
Tacoma, WA
7/8/2008
Goat tacos. One review. Rated most popular(?!). Seems unlikely to me. Can anyone explain this system?
Anonymous
Hamilton, Ont
7/3/2008
Delicious.
andybarb
Durham, NC
6/29/2008
