Goat Barbacoa

Barbacoa in Mexico is often goat, cooked low and slow until it shreds into the most tender bite on the animal. It is close cousin to birria, but where birria leans on its brothy consomme, barbacoa is about the meat: silky, spiced, pulled straight into a warm tortilla. We cook it in a Dutch oven, no pit required, and it feeds a crowd.

Why this recipe works

• Goat shoulder has the connective tissue that turns silky over a long braise.
• Toasting and soaking the dried chilies builds a deeper adobo than any powder.
• Cooking on the bone keeps the meat moist and enriches the consomme.

Ingredients

• 4 lb bone-in goat shoulder, cut into large chunks
• Kosher salt
• 4 guajillo chilies
• 3 ancho chilies
• 2 chiles de arbol (optional)
• 6 garlic cloves
• 1 tbsp cumin seed
• 3 cloves
• 1 tsp dried oregano
• 2 tbsp apple cider vinegar
• 2 bay leaves
• 1 cinnamon stick
• 2 cups chicken or goat stock
• To serve: corn tortillas, white onion, cilantro, lime

Method

1. Stem and seed the dried chilies, toast them in a dry pan for about 30 seconds a side, then soak in hot water for 15 minutes.
2. Blend the soaked chilies with garlic, cumin, cloves, oregano, vinegar, and a cup of the soaking water into a smooth adobo.
3. Season the goat chunks with salt, coat them in the adobo, and marinate at least 2 hours or overnight.
4. Layer the goat in a Dutch oven with bay leaves and a cinnamon stick, add stock to come a third of the way up, and cover tightly.
5. Braise at 300F for about 4 hours, until the meat shreds with a fork and pulls from the bone.
6. Shred the meat, skim the fat off the liquid, and save that liquid as consomme. Serve the goat on warm corn tortillas with onion, cilantro, and lime, consomme alongside.

Barbacoa or birria?

Both start with goat and a chili adobo. Birria is served brothy, with a full cup of consomme for dipping. Barbacoa is drier and meat-forward, the consomme spooned on rather than dunked. If you want the dipping version, try our goat birria.

Tips

Do not skip toasting the chilies, that is the flavor. Keep the braise at a bare simmer. Leave the Scotch bonnet out of this one, the arbol chilies bring the heat.

Storage and leftovers

Keeps 4 days in the fridge and freezes well for 3 months. Store the meat in its liquid so it stays moist, and reheat gently.

What to serve with it

Corn tortillas, chopped onion, cilantro, lime, and the consomme. Rice and beans or a simple slaw round it out.

More

Learn the cut in our goat shoulder guide and the goat pillar. See the braising guide, and find pasture-raised goat near you.

Nutrition (estimated, per serving)

About 500 calories, 40g protein, 28g fat, and 22g carbs. These are estimates and vary with the exact cut, trim, and any substitutions.

FAQ

What cut of goat is best for barbacoa?

Bone-in shoulder. The connective tissue melts over the long braise and the meat shreds clean.

What is the difference between barbacoa and birria?

Same goat and chili base. Barbacoa is meat-forward and drier; birria is served brothy with a cup of consomme for dipping.

Can I make it in a slow cooker?

Yes. Sear or skip, add the adobo and a little stock, and cook on low 8 hours until it shreds.