Entree: Mexico – Oaxaca – Barbacoa de Chivo (Goat Barbacoa)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 8 hrs

Total 8 hrs

Ingredients

- 5 lb (2.3 kg) goat shoulder and leg pieces, bone-in, cut into large chunks
- 1/4 cup (60 g) rendered pork lard or neutral oil (for brushing and added fat)
- 6 dried guajillo chiles, stemmed and seeded (about 30 g)
- 3 dried pasilla chiles, stemmed and seeded (about 15 g)
- 8 cloves garlic
- 1 large white onion, quartered
- 1/2 cup (120 ml) fresh orange juice
- 2 tbsp (30 ml) apple cider vinegar
- 2 tbsp (10 g) fresh oregano leaves (or 2 tsp dried oregano)
- 1/4 cup (about 5 g) fresh epazote leaves, chopped (optional but traditional)
- 6–8 hoja santa leaves (if available) or 6–8 banana leaves (substitute)
- 6–8 maguey (agave) leaves for wrapping (if available) or extra banana leaves (no measurement forced)
- 3 bay leaves
- 2 tbsp (30 g) kosher salt, divided
- 2 tsp (4 g) ground black pepper, divided
- 1 tsp (2 g) ground cumin
- 2 cups (about 240 g) small corn tortillas (12–16), warm, for serving
- 1 medium white onion, finely chopped, for serving
- 1 bunch fresh cilantro, chopped, for serving
- 6 limes, halved or quartered, for serving
- Optional: sliced radishes and your favorite salsas for serving

Instructions

Short Description:
Traditional Oaxacan barbacoa made by slow-cooking goat in an underground pit wrapped in maguey (agave) and hoja santa leaves for a deep smoky, herb-scented flavor, served with warm corn tortillas, onion, cilantro, and lime for tacos.

Regional Notes:
This Oaxacan version uses maguey leaves and hoja santa when available and emphasizes an underground pit (barbacoa) cook for authentic smoke and earth flavors. The chile blend (guajillo/pasilla), epazote, and fresh oregano reflect local herb use and distinguish it from central Mexican or northern barbacoa variants.

1. Prepare the chiles: Toast guajillo and pasilla chiles briefly in a dry skillet over medium heat until fragrant (about 20–30 seconds per side). Remove stems and seeds. Place toasted chiles in a bowl and cover with hot water; soak 15–20 minutes until softened.
2. Make the chile-herb sauce: Drain chiles and place in a blender with garlic, quartered onion, orange juice, apple cider vinegar, fresh oregano, epazote (if using), ground cumin, 1 tbsp (15 g) of the kosher salt, and 1 tsp (2 g) black pepper. Blend to a smooth paste, adding 2–4 tbsp (30–60 ml) of the chile soaking liquid as needed to make a thick sauce.
3. Season the meat: Pat goat pieces dry. Rub the meat all over with remaining 1 tbsp (15 g) kosher salt and 1 tsp (2 g) black pepper. Coat the goat pieces thoroughly with the chile-herb sauce, massaging it into crevices. Let rest for 1–2 hours in the refrigerator (or overnight for deeper flavor).
4. Prepare the pit (traditional method — required regional technique): Select a site and dig an earthen pit approximately 2–3 ft (60–90 cm) deep and 2–3 ft (60–90 cm) across (size to fit meat and leaves). Line the bottom with hardened stones if available. Build a wood fire in the pit and let it burn down until you have a bed of very hot coals and heated stones (2–3 hours depending on wood). Remove most embers to the side, leaving the hot rocks.
5. Line and arrange for pit cooking: Lay a thick layer of maguey leaves across the hot rocks to create a steaming surface. Place a few hoja santa or banana leaves on top of the maguey. Pile the sauced goat pieces on the leaves, tucking bay leaves among the meat. Brush a little pork lard or oil over the meat for additional fat (about 1/4 cup/60 g). Cover the meat completely with more maguey and hoja santa (or banana) leaves, then cover the whole mound with wet burlap or cloth and finally with earth to seal the pit. Leave a small vent for steam to escape if you would like to monitor temperature.
6. Cook in the pit: Allow the goat to cook slowly in the sealed pit for 8–10 hours (often overnight). The meat should be very tender and pull apart easily. Exercise caution when unearthing: remove soil, unroll coverings carefully to avoid steam burns, and keep a safe distance when opening.
7. Alternative modern method (oven/oven-pretend pit): If a pit is not possible, preheat oven to 275°F (135°C). Line a large roasting pan or Dutch oven with 2–3 layers of banana leaves or heavy-duty foil, then a layer of hoja santa if available. Arrange meat as above, brush with lard, cover tightly with remaining leaves/foil and the lid. Roast 5–6 hours until meat is fall-apart tender. For a smoky flavor when using modern methods, add 1–2 tsp smoked paprika to the chile sauce or use a small amount of liquid smoke (optional).
8. Finish and shred: Once cooked, remove meat from pit or oven and lift off leaves. Transfer goat to a large tray and let rest 10–15 minutes. Using forks, shred the meat, discarding excess bone and large fat pieces. Skim and reserve any juices (consome) from the pit; mix a little juice into shredded meat to keep it moist.
9. Serve: Warm tortillas. Pile shredded Barbacoa de Chivo onto tortillas, top with chopped white onion and cilantro, squeeze with lime, and serve with salsas and radish slices. Offer reserved consome on the side for dipping or adding moisture.
10. Storage and reheating: Refrigerate leftovers up to 3 days or freeze up to 3 months. Reheat gently in a covered pan with some reserved consome or a splash of water over low heat to preserve moisture and flavor.