Goat Birria Tacos With Cucumber Pico de Gallo

Traditional Mexican birria tacos made with tender, slow-cooked goat leg, served with a fresh cucumber pico de gallo and rich consomé for dipping. The meat is marinated in a complex chile sauce with warm spices and cooked until falling off the bone.

8 servings

9 hr 15 min

Published October 4, 2025

Ingredients

•1 piece bone-in leg of goat or lamb
•⅓ cup kosher salt
•1 large white onion
•10 cloves garlic
•3 large guajillo chiles
•1 large ancho chile
•2 whole chiles de árbol
•1 piece ginger
•2 whole cloves
•1 can fire-roasted tomatoes
•1 Tbsp black peppercorns
•1 Tbsp dried oregano
•1 tsp ground cumin
•5 whole Persian cucumbers
•½ medium red onion
•⅓ cup lime juice
•¼ cup basil
•1 tsp kosher salt
•2½ whole habanero chiles
•24 pieces corn tortillas
•warmed

Cooking Instructions

1.
Rub goat leg with ⅓ cup Diamond Crystal or 3 Tbsp. Morton kosher salt, working into flesh and fat. Wrap tightly in parchment or wax paper and chill at least 3 hours and up to 3 days.
180 min
2.
Place a rack in lower third of oven; preheat to 350°F. Evenly scatter onion, garlic, guajillo chiles, ancho chile, chiles de árbol, ginger, cloves, tomatoes, peppercorns, oregano, and cumin across a large roasting pan and place a roasting rack on top. Unwrap goat leg and set on rack. Pour 4 cups water into pan and cover tightly with foil. Bake until meat is pulling away from the bone and shreds easily with a fork, 41/2-5 hours.
300 min
3.
Let leg sit (still covered) until cool enough to handle (about 1 hour). Shred meat into small pieces and place in a large bowl; discard bones. Remove ginger from pan; discard. Working in batches if needed, purée liquid and aromatics left in pan in a blender until smooth. Pour half of consomé over meat and mix to coat. Taste and season with more salt if needed. Cover and set aside. Pour remaining consomé into a medium bowl and set aside for serving.
60 min
4.
Do Ahead: Meat can be prepared 3 days ahead. Chill meat and consomé.
5.
Toss cucumbers, onion, lime juice, basil, and salt in a medium bowl. Add 1-4 chiles, depending on their heat and how spicy you like things, and let sit 10 minutes.
10 min
6.
Top warm tortillas with meat, then salsa. Serve with consomé for dipping.
5 min

Ingredients

•1 piece bone-in leg of goat or lamb

•⅓ cup kosher salt

•1 large white onion

•10 cloves garlic

•3 large guajillo chiles

•1 large ancho chile

•2 whole chiles de árbol

•1 piece ginger

•2 whole cloves

•1 can fire-roasted tomatoes

•1 Tbsp black peppercorns

•1 Tbsp dried oregano

•1 tsp ground cumin

•5 whole Persian cucumbers

•½ medium red onion

•⅓ cup lime juice

•¼ cup basil

•1 tsp kosher salt

•2½ whole habanero chiles

•24 pieces corn tortillas

•warmed

Cooking Instructions

Rub goat leg with ⅓ cup Diamond Crystal or 3 Tbsp. Morton kosher salt, working into flesh and fat. Wrap tightly in parchment or wax paper and chill at least 3 hours and up to 3 days.

180 min

Place a rack in lower third of oven; preheat to 350°F. Evenly scatter onion, garlic, guajillo chiles, ancho chile, chiles de árbol, ginger, cloves, tomatoes, peppercorns, oregano, and cumin across a large roasting pan and place a roasting rack on top. Unwrap goat leg and set on rack. Pour 4 cups water into pan and cover tightly with foil. Bake until meat is pulling away from the bone and shreds easily with a fork, 41/2-5 hours.

300 min

Let leg sit (still covered) until cool enough to handle (about 1 hour). Shred meat into small pieces and place in a large bowl; discard bones. Remove ginger from pan; discard. Working in batches if needed, purée liquid and aromatics left in pan in a blender until smooth. Pour half of consomé over meat and mix to coat. Taste and season with more salt if needed. Cover and set aside. Pour remaining consomé into a medium bowl and set aside for serving.

60 min

Do Ahead: Meat can be prepared 3 days ahead. Chill meat and consomé.

Toss cucumbers, onion, lime juice, basil, and salt in a medium bowl. Add 1-4 chiles, depending on their heat and how spicy you like things, and let sit 10 minutes.

10 min

Top warm tortillas with meat, then salsa. Serve with consomé for dipping.

5 min