Entree: Mexico – Oaxaca – Barbacoa de Chivo (Slow‑braised goat barbacoa seasoned with dried chiles and aromatics, traditionally steamed in leaves)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 3 hrs 30 min

Total 4 hrs 10 min

Ingredients

- 3 lb (1.36 kg) goat shoulder or leg, cut into large chunks
- 4 guajillo chiles, stemmed and seeded (about 20 g)
- 2 ancho chiles, stemmed and seeded (about 10 g)
- 1 medium white onion, quartered, approx. 6 oz (170 g)
- 4 cloves garlic (12 g)
- 1/4 cup (60 ml) apple cider vinegar
- 2 tbsp (30 ml) lard or neutral oil
- 2 cups (480 ml) beef or chicken stock
- 2 tsp (4 g) dried Mexican oregano
- 1 tsp (2 g) ground cumin
- 1 tsp (6 g) fine sea salt, plus more to taste
- 1/2 tsp (1 g) black pepper
- 2 bay leaves
- Banana leaves or maguey leaves for wrapping (if available)
- Fresh cilantro, chopped, for serving (no measurement)
- 1/2 cup (80 g) chopped white onion for serving
- Lime wedges for serving (no measurement)
- Warm corn tortillas for serving (no measurement)

Instructions

1. Toast the guajillo and ancho chiles in a dry skillet over medium heat 20–30 seconds per side until fragrant but not burned. Remove stems and seeds, then soak the chiles in hot water for 15–20 minutes until softened; reserve 1 cup (240 ml) soaking liquid.
2. In a blender, combine the rehydrated chiles (drained), reserved soaking liquid (up to 1/2 cup/120 ml as needed), quartered onion, garlic, apple cider vinegar, oregano, cumin, 1 tsp salt, and 1/2 tsp pepper. Blend to a smooth, thick sauce, adding a little soaking liquid to reach a saucy consistency.
3. Preheat the oven to 300°F (150°C). Heat the lard or oil in a large Dutch oven over medium‑high heat. Brown the goat pieces in batches to develop color, about 4 minutes per side. Remove browned meat and set aside.
4. Pour the chile sauce into the Dutch oven, scrape up any browned bits, then return the meat to the pot. Add the bay leaves and stock. Stir to combine.
5. If using banana or maguey leaves, line the Dutch oven with leaves, nestle the meat and sauce inside, cover with more leaves, then cover tightly with the lid (or tightly seal with foil). If not using leaves, cover the pot tightly with its lid.
6. Bake in the preheated oven for 3 to 4 hours, or until the goat is fork‑tender and easily shreds. Alternatively, simmer on very low on the stovetop or cook in a slow cooker on low for 6–8 hours.
7. Remove meat from the pot, shred with two forks, and skim excess fat from the cooking liquid. Return shredded meat to the sauce and simmer on the stovetop briefly to meld flavors and reduce slightly if desired. Adjust salt to taste.
8. Serve the shredded barbacoa de chivo hot with warm corn tortillas, chopped onion, cilantro, and lime wedges.