Name: Goat Tacos
Yield: 10–12 servings
Ingredients: 1 7–10-lb. bone-in leg of goat or lamb, untrimmed; ⅓ cup Diamond Crystal or 3 Tbsp. Morton kosher salt, plus more; 1 large white onion, chopped; 10 garlic cloves, peeled; 3 large guajillo chiles, seeds removed; 1 large ancho chile, seeds removed; 2 dried chiles de árbol; 1 3" piece ginger, peeled; 2 whole cloves; 1 14.5-oz. can diced fire-roasted tomatoes; 1 Tbsp. black peppercorns; 1 Tbsp. dried oregano, preferably Mexican; 1 tsp. ground cumin; 5 Persian cucumbers, cut into ¼" pieces; ½ medium red onion, cut into ¼" pieces; ⅓ cup fresh lime juice; ¼ cup chopped basil; 1 tsp. kosher salt; 1–4 habanero chiles, seeds removed, finely chopped; 24 6"-diameter corn tortillas, warmed

Goat Birria Tacos With Cucumber Pico de Gallo

Photo by Alex Lau, food styling by Rebecca Jurkevich

Birria is usually served with a side of consomé, the rich pan juices from the roasted meat. We went a step further and puréed those juices with the roasted vegetables and softened dried chiles left in the roasting pan, turning the brothy soup into a super-flavorful, spicy dipping sauce. If you are a purist, you can skip the purée, strain the broth, and serve it on the side instead. Start with some guacamole and this pico de gallo recipe and you’re set for the night.

Recipe notes