Entree: Mexico – Guerrero, Pacific Coast Mexico – Barbacoa de Chivo

Serving Size: 6

Approximate Time

Prep 30 min

Cook 6 hrs

Additional 30 min

Total 6 hrs 30 min

Ingredients

- 4 lb (1.8 kg) goat shoulder, bone-in, trimmed
- 2 cups (480 ml) freshly squeezed bitter orange juice (naranja agria) or 1 cup (240 ml) orange juice + 1/2 cup (120 ml) lime juice
- 6 cloves garlic, roughly chopped
- 3 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 1 tsp (5 g) whole cumin seeds
- 1/2 tsp (1.5 g) ground cloves
- 1 tsp (2 g) black peppercorns
- 2 tsp (4 g) kosher salt, plus more to taste
- 1 tbsp (15 ml) apple cider vinegar
- 6 large hoja santa leaves (Mexican pepperleaf), or 6 oz (170 g) fresh cilantro and 6 fresh epazote sprigs if hoja santa unavailable
- 4 dried bay leaves
- 4 tbsp (60 ml) lard or vegetable oil
- 8 oz (225 g) white onion, quartered
- 1 lb (450 g) baby potatoes, halved
- 1 bunch (about 1/2 cup / 15 g) fresh cilantro, chopped (for serving)
- 12 corn tortillas
- For pickled red onion:
  - 1 large red onion, thinly sliced
  - 1/2 cup (120 ml) lime juice
  - 1 tsp (5 g) salt
  - 1/2 tsp (2 g) sugar
- For salsa (simple roasted tomato-serrano):
  - 3 medium tomatoes, halved
  - 3 serrano chiles (or 2, for milder)
  - 1/4 cup (60 ml) white onion, chopped
  - 1/4 cup (about 10 g) cilantro leaves
  - Salt to taste
- Wrapping and pit materials:
  - 8 large maguey (agave) leaves or banana leaves (about 8 large leaves) plus heavy-duty butcher paper or foil for modern method
  - Optional: 1-2 cups (240-480 ml) hot wood coals or hardwood chunks for smoking (pit method) or 1 tsp (5 ml) liquid smoke for oven method

Instructions

Short Description:
Slow-cooked Guerrero-style goat marinated in local herbs and chiles, traditionally finished in an underground pit (pib) for a smoky, tender result; served with roasted potatoes, warm corn tortillas, salsa, and pickled red onion for a complete meal.

Regional Notes:
This Guerrero variation marinates goat with coastal herbs like hoja santa and naranja agria (bitter orange) and is finished wrapped in maguey (agave) or banana leaves and slow-cooked in an underground pit to impart a distinctive smoky-earthy character. When a pit is unavailable, the recipe gives oven/slow-cooker alternatives that preserve the regional spices and wrappings.

1. Trim excess fat from the goat shoulder and pat dry. Cut into large portions if necessary so pieces fit together in a bundle.
2. Rehydrate chiles: place guajillo and ancho chiles in hot water for 15 minutes until soft. Drain and reserve 1/4 cup (60 ml) of the soaking liquid.
3. Make the marinade: in a blender combine rehydrated chiles, reserved soaking liquid, bitter orange juice (or orange + lime), garlic, cumin seeds, ground cloves, black peppercorns, 2 tsp (4 g) salt, and apple cider vinegar. Blend to a smooth purée.
4. Marinate the meat: place goat pieces in a nonreactive container or large zip-top bag. Pour the chile-orange marinade over the goat, add the hoja santa leaves (torn) or substitute herbs, and refrigerate at least 8 hours or overnight, turning once.
5. Prepare pickled red onion: toss sliced red onion with lime juice, salt, and sugar in a nonreactive bowl. Let sit at room temperature at least 30 minutes or refrigerate until serving.
6. Prepare salsa: roast tomatoes and serranos on a cast-iron skillet or grill until charred on all sides, about 10 minutes. Blend roasted tomatoes, serranos, onion, cilantro, and salt to taste; set aside.
7. Preheat/prepare cooking method:
   - Traditional pit (pib) method: dig a pit large enough for the bundle. Build a wood or charcoal fire in the pit and let burn to coals; line bottom with hot stones if available. Lay maguey (agave) leaves on stones, remove meat from marinade (reserve marinade), wrap tightly in additional maguey or banana leaves, then in burlap or cloth and butcher paper. Place bundle on leaves in pit, cover with more leaves and soil, and let steam 6–8 hours until meat is tender and falls from bone. Pour a cup of reserved marinade into the packet before sealing for steam flavor. Use care when unearthing.
   - Oven/slow-cooker alternative: preheat oven to 300°F (150°C). In a large Dutch oven, heat lard or oil over medium-high heat, sear goat pieces 3–4 minutes per side until browned. Add quartered onion, potatoes, remaining bay leaves, and 1/2 cup (120 ml) reserved marinade and any remaining marinade. Wrap maguey or banana leaves around the meat bundle and cover tightly with lid and foil (or place in slow cooker and cover). Bake 4.5–6 hours until meat is very tender (or slow-cook on low 8 hours). For extra smoky note, add 1 tsp (5 ml) liquid smoke or add a small pan of hot smoking wood chips in the oven briefly before sealing.
   - Pressure-cooker shortcut: after searing, add 1 cup (240 ml) liquid (marinade + water), seal and cook at high pressure 60–75 minutes, then natural release; transfer to oven at 300°F (150°C) wrapped in leaves for 30–45 minutes to concentrate flavors if desired.
8. If using the pit method, carefully remove the bundle, unwrap the leaves and cloth over a tray (beware steam). For oven/slow-cooker/pressure-cooker, remove meat and leaves from pot and let rest 10 minutes.
9. Shred the goat with two forks, discarding excessive bone. Return shredded meat to its cooking juices and simmer gently in a wide skillet 5–10 minutes to concentrate flavors and rehydrate as needed. Adjust salt.
10. While meat rests, warm tortillas on a hot comal or skillet and reheat the potatoes in the meat juices or on the skillet to get slightly crispy edges.
11. To serve: place shredded Barbacoa de Chivo on a platter with roasted baby potatoes, warm tortillas, salsa, pickled red onion, and chopped cilantro. Guests assemble tacos or platters with desired garnishes.
12. Leftovers: refrigerate meat and juice separately up to 3 days or freeze up to 3 months; reheat gently with a splash of broth or reserved cooking juices to keep moist.