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 a close cousin to birria, but where birria leans on its brothy consomme, barbacoa is about the meat itself: silky, spiced, and pulled straight into a warm tortilla. Traditionally it is cooked in a pit lined with maguey leaves, but you do not need a pit or a special occasion. We cook it in a Dutch oven, and it comes out just as tender and feeds a crowd with almost no active work. Goat takes the smoky, chili-rich adobo beautifully, and the long braise turns a lean cut meltingly soft. Start with bone-in goat shoulder from a farm you trust.

Why this recipe works

• Goat shoulder has the connective tissue that turns silky and tender over a long, gentle braise.
• Toasting and soaking the dried chilies builds a deeper adobo than any pre-ground powder.
• Cooking on the bone keeps the lean goat moist and enriches the braising juices with flavor.
• A sealed Dutch oven traps steam, so the meat cooks in its own spiced moisture and never dries out.

Ingredients

• 4 lb (1.8 kg) bone-in goat shoulder, cut into large chunks
• Kosher salt
• 4 guajillo chilies, stemmed and seeded
• 3 ancho chilies, stemmed and seeded
• 2 chiles de arbol (optional, for heat)
• 6 cloves garlic
• 1 tablespoon cumin seed
• 3 whole cloves
• 1 teaspoon dried oregano
• 2 tablespoons apple cider vinegar
• 2 bay leaves
• 1 cup water or stock

Substitutions: lamb or beef cheek make excellent barbacoa with the same adobo. Add a cinnamon stick and a few cloves for a warmer, more aromatic version.

How to make it

1. Make the adobo. Toast the dried chilies in a dry pan until fragrant, soak them in hot water for 15 minutes, then blend with the garlic, cumin, cloves, oregano, vinegar, and a little soaking water into a smooth paste.
2. Season the goat. Salt the goat well and coat it all over with the adobo. For the best flavor, let it marinate for an hour or overnight.
3. Build the braise. Place the goat in a Dutch oven with the bay leaves and just the cup of water, since the meat releases its own juices as it cooks.
4. Braise low. Cover tightly and braise in a 300F oven for 3.5 to 4 hours, until the meat is falling apart and shreds with a fork.
5. Shred and serve. Shred the goat, moisten it with the strained juices from the pot, and pile it into warm tortillas with onion, cilantro, and a squeeze of lime.

Pro tips and common mistakes

• Cook it low and covered. Barbacoa is about gentle, moist heat, so keep the lid tight and the oven low so the meat steams tender.
• Do not add too much liquid. Goat shoulder releases plenty of its own juice, and a cup is enough to get things going.
• Toast the chilies just until fragrant. Burnt chilies turn the adobo bitter.
• We braise in a cast iron Dutch oven and shred with metal forks, never plastic.
• Moisten the shredded meat with the strained pan juices so it stays succulent on the plate.

Storage and leftovers

Barbacoa keeps for up to 4 days in the fridge and tastes even better the next day. Store the shredded meat in its juices so it stays moist, and reheat it gently in a covered pan or a low oven. It freezes well for up to 3 months, which makes it a great batch-cook for easy taco nights. Leftover barbacoa is superb crisped in a hot skillet for tacos with browned edges, folded into quesadillas, piled onto nachos, or spooned over rice with a fried egg.

What to serve with it

• Warm corn tortillas with diced onion and cilantro.
• Lime wedges and a fresh or charred salsa.
• Pickled onions or jalapenos for tang.
• Rice, beans, and a cold beer.

Barbacoa versus birria

People often ask how barbacoa and birria differ, since both are Mexican braised meats that often use goat. The simplest way to think about it is that birria is a brothy dish built around its consomme, the red chili broth you dip the tacos in, while barbacoa is about the meat itself, cooked in just enough liquid to steam it tender and then pulled and served relatively dry. Barbacoa traditionally comes from pit cooking, the meat wrapped in maguey or banana leaves and buried with hot coals, which is where its smoky character comes from, though a covered Dutch oven gets you wonderfully close at home. Birria is more often braised in a pot from the start with plenty of adobo liquid. In practice the two overlap and every region and family has its own take, so do not get too hung up on the labels. Cook the goat low and slow with a good adobo and you will have something delicious whatever you call it.

Nutrition

About 390 calories, 44g protein, 19g fat, and 6g carbs per serving. These are estimates and vary with the exact cut, trim, and any substitutions.

FAQ

What is barbacoa?
A Mexican preparation of meat, often goat, cooked low and slow in a chili adobo until it shreds. Traditionally pit-cooked, but a Dutch oven works at home.

What is the difference between barbacoa and birria?
Barbacoa is about the tender meat cooked in a little liquid, while birria is a brothier dish served with a cup of consomme for dipping.

How long does goat barbacoa take?
About 3.5 to 4 hours at 300F, until the meat falls apart and shreds easily with a fork.

Can I make it with beef or lamb?
Yes. Beef cheek, beef chuck, or lamb shoulder all make excellent barbacoa with the same adobo and method.

Do I need to add a lot of liquid?
No. Goat shoulder releases plenty of its own juices, so a cup of water or stock is enough to steam it tender.

Where to buy the goat

Goat is worth sourcing from a farm, since it is rarely at the supermarket. Use our Find a Farmer directory to source goat near you.

Learn more in our guide to goat shoulder and our full guide to goat. For more goat, try our goat birria or Jamaican curry goat. New to braising? Read our guide to cooking meat by every method.