Entree: Mexico – Guerrero – Barbacoa de Chivo (Slow-braised, shredded goat cooked with chilies and aromatic spices, traditionally wrapped in leaves)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 4 hrs 15 min

Additional 2 hrs

Total 4 hrs 25 min

Ingredients

- 3.5 lb (1.6 kg) goat shoulder or leg, bone-in, cut into large pieces
- 2 tsp (10 g) kosher salt, plus more to taste
- 1 tsp (2 g) freshly ground black pepper
- 3 tbsp (45 ml) vegetable oil or lard
- 6 dried guajillo chiles, stems and seeds removed
- 4 dried ancho chiles, stems and seeds removed
- 3 cups (720 ml) hot water (for rehydrating chiles)
- 6 garlic cloves
- 1 medium white onion, quartered
- 1/4 cup (60 ml) white vinegar
- 1 tsp (5 ml) ground cumin
- 1/2 tsp (2 g) ground cloves
- 1 small stick cinnamon, broken (about 1 inch / 2.5 cm)
- 2 bay leaves
- 1 tbsp (15 ml) dried Mexican oregano
- 1 1/2 cups (360 ml) beef or chicken broth
- 2 tbsp (30 ml) packed chopped fresh cilantro (plus extra for garnish)
- 2 banana leaves (optional) or large pieces of foil for wrapping
- Warm corn tortillas, for serving
- Lime wedges, diced white onion, and salsa for serving

Instructions

1. Season goat pieces with 2 tsp kosher salt and 1 tsp black pepper. Let sit while preparing the sauce, or refrigerate and marinate for a few hours or overnight for deeper flavor.
2. Remove stems and seeds from guajillo and ancho chiles. Place chiles in a bowl and pour 3 cups hot water over them; let soak 15–20 minutes until soft. Reserve soaking liquid.
3. In a blender, combine soaked chiles (drain but reserve a little soaking liquid), garlic, quartered onion, white vinegar, cumin, cloves, cinnamon, oregano, and 1/2 cup (120 ml) of the broth. Blend to a smooth sauce, adding reserved soaking liquid as needed to loosen. Strain sauce through a fine sieve if desired for a smoother texture.
4. Preheat oven to 300°F (150°C). Heat vegetable oil or lard in a large Dutch oven over medium-high heat. Brown goat pieces on all sides in batches, about 3–4 minutes per side. Remove browned meat and set aside.
5. Pour blended chile sauce into the Dutch oven, cook 1–2 minutes to meld flavors, then add the remaining 1 cup (240 ml) broth and bay leaves. Return goat to the pot, turning to coat. Add chopped cilantro.
6. Line the bottom and top of the pot with banana leaves if using (or cover tightly with foil), then cover the pot with its lid. Transfer to oven and braise 3 to 4 hours, until meat is very tender and falls from the bone.
7. Remove pot from oven, uncover, and transfer goat to a cutting board. Shred the meat with two forks, discarding excess fat and bones. Skim fat from cooking liquid if desired, then return shredded goat to the pot to soak briefly in the sauce and reheat.
8. Adjust salt to taste. Serve barbacoa de chivo hot with warm corn tortillas, lime wedges, diced onion, chopped cilantro, and your preferred salsas.