Ingredients for Goat Birria Tacos With Cucumber Pico de Gallo

• 1 (7–10-lb.) bone-in leg of goat or lamb, untrimmed

• 50g Diamond Crystal or 3 tablespoons Morton kosher salt, plus more

• 1 cebolla blanca grande, picada

• 10 dientes de ajo, pelados

• 3 large guajillo chillies, seeds removed

• 1 large ancho chilli, seeds removed

• 2 chiles de árbol secos

• 1 (3") piece ginger, peeled

• 2 clavos de olor enteros

• 1 (400g) lata de tomates asados al fuego en cubos

• 1 cucharada de granos de pimienta negra

• 1 cucharada de orégano seco, preferiblemente mexicano

• 1 cucharadita de comino molido

• 5 Persian cucumbers, cut into (1/4") pieces

• 1/2 medium red onion, cut into (1/4") pieces

• 1/3 cup fresh lime juice

• 1/4 taza de albahaca picada

• 1 cucharadita de sal kosher

• 1–4 habanero chillies, seeds removed, finely chopped

• 24 (6"-diameter) corn tortillas, warmed

Rub goat leg with 50g Diamond Crystal or 3 tablespoons 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.

Place a rack in lower third of oven; preheat to 177°C. Evenly scatter onion, garlic, guajillo chillies, ancho chilli, chillies 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 950ml water into pan and cover tightly with foil. Bake until meat is pulling away from the bone and shreds easily with a fork, 4 1/2–5 hours.

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.

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 chillies, depending on their heat and how spicy you like things, and let sit 10 minutes.

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

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.