Goat Tacos

Name: Goat Tacos
Prep time: 45 min
Cook time: 4 h
Total time: 4 h 45 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 3 whole dried guajillo or New Mexico chiles; 2 whole dried ancho chiles; 1 pound tomatoes; 4 pound bone-in goat; 3 cloves garlic; 1½ teaspoon dried oregano; 1 teaspoon distilled white vinegar; 5 whole black peppercorns; 3 whole cloves; 2 leaves Turkish bay leaves; 24 pieces corn tortillas; 1 cup radishes; 1 cup queso fresco; 1 cup salsa verde; 2 cups lettuce; ½ cup cilantro; 1 cup white onion; 2 whole limes

Traditional Mexican-style braised goat tacos made with tender meat slow-cooked in a rich chile sauce, served with warm corn tortillas and fresh garnishes.

6 servings

5 hr 35 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•3 whole dried guajillo or New Mexico chiles
•2 whole dried ancho chiles
•1 pound tomatoes
•4 pound bone-in goat
•3 cloves garlic
•1½ teaspoon dried oregano
•1 teaspoon distilled white vinegar
•5 whole black peppercorns
•3 whole cloves
•2 leaves Turkish bay leaves
•24 pieces corn tortillas
•1 cup radishes
•1 cup queso fresco
•1 cup salsa verde
•2 cups lettuce
•½ cup cilantro
•1 cup white onion
•2 whole limes

Cooking Instructions

1.
Slit chiles lengthwise, then stem and seed (leave veins for heat). Heat a dry large heavy skillet (not nonstick) over medium heat until hot, then toast chiles in batches, opened flat, turning and pressing with tongs, until more pliable and slightly changed in color, about 30 seconds per batch.
5 min
2.
Transfer chiles to a bowl and soak in hot water until softened, 20 to 30 minutes.
30 min
3.
Cut a shallow X in bottom of each tomato and blanch in simmering water 20 seconds. Transfer with a slotted spoon to an ice bath to stop cooking. Peel tomatoes. Coarsely chop, reserving juice.
10 min
4.
Preheat oven to 350°F with rack in middle.
10 min
5.
Cut goat at joints to separate into pieces and put in a 3-quart shallow baking dish. Sprinkle all over with 1 1/2 teaspoons salt.
10 min
6.
Drain chiles, discarding soaking water, and purée in a blender with tomatoes and reserved juice, 3/4 teaspoon salt, and remaining ingredients except tortillas until very smooth, about 1 minute.
5 min
7.
Pour sauce over meat, turning to coat, then cover dish tightly with a double layer of foil and braise in oven until meat is very tender, 3 to 1/2 hours. Remove from oven and cool meat in liquid, uncovered, 30 minutes.
210 min
8.
Preheat oven to 350°F.
10 min
9.
Coarsely shred meat, discarding bones, then mix into braising liquid in dish. Return to oven and cook, covered, until sauce is simmering, about 30 minutes more.
30 min
10.
Fifteen minutes before goat is done, make 2 stacks of tortillas and wrap each stack in foil, then heat in oven on rack alongside baking dish. Serve goat with warm tortillas and accompaniments.
15 min

Ingredients

•3 whole dried guajillo or New Mexico chiles

•2 whole dried ancho chiles

•1 pound tomatoes

•4 pound bone-in goat

•3 cloves garlic

•1½ teaspoon dried oregano

•1 teaspoon distilled white vinegar

•5 whole black peppercorns

•3 whole cloves

•2 leaves Turkish bay leaves

•24 pieces corn tortillas

•1 cup radishes

•1 cup queso fresco

•1 cup salsa verde

•2 cups lettuce

•½ cup cilantro

•1 cup white onion

•2 whole limes

Cooking Instructions

Slit chiles lengthwise, then stem and seed (leave veins for heat). Heat a dry large heavy skillet (not nonstick) over medium heat until hot, then toast chiles in batches, opened flat, turning and pressing with tongs, until more pliable and slightly changed in color, about 30 seconds per batch.

5 min

Transfer chiles to a bowl and soak in hot water until softened, 20 to 30 minutes.

30 min

Cut a shallow X in bottom of each tomato and blanch in simmering water 20 seconds. Transfer with a slotted spoon to an ice bath to stop cooking. Peel tomatoes. Coarsely chop, reserving juice.

10 min

Preheat oven to 350°F with rack in middle.

10 min

Cut goat at joints to separate into pieces and put in a 3-quart shallow baking dish. Sprinkle all over with 1 1/2 teaspoons salt.

10 min

Drain chiles, discarding soaking water, and purée in a blender with tomatoes and reserved juice, 3/4 teaspoon salt, and remaining ingredients except tortillas until very smooth, about 1 minute.

5 min

Pour sauce over meat, turning to coat, then cover dish tightly with a double layer of foil and braise in oven until meat is very tender, 3 to 1/2 hours. Remove from oven and cool meat in liquid, uncovered, 30 minutes.

210 min

Preheat oven to 350°F.

10 min

Coarsely shred meat, discarding bones, then mix into braising liquid in dish. Return to oven and cook, covered, until sauce is simmering, about 30 minutes more.

30 min

10.

Fifteen minutes before goat is done, make 2 stacks of tortillas and wrap each stack in foil, then heat in oven on rack alongside baking dish. Serve goat with warm tortillas and accompaniments.

15 min