Cheesy smoked goat birria tacos, served with guajillo chili broth
Prep Time30 minutesmins
Cook Time6 hourshrs
Total Time6 hourshrs30 minutesmins
Course: Main Course
Cuisine: Mexican
Keyword: Birria, Goat, Goat Neck
Servings: 6servings
Calories: 400kcal
Cost: 20
Equipment
1 Crock pot or slow cooker
1 Smoker optional
Ingredients
Meat and Broth
5lbsgoat necks or other bone in meat you like, such as shoulder
10gramsdried guajillo chili podsor a combination of dried chilis
5large cloves garlicpeeled and lightly crushed
3medium white onions
3ribs celerycut in half
10cupswater
½tablespoondried marjoramoptional
½tablespoondried oregano
1teaspoondried allspice berries
2dried bay leaves
1teaspoonblack peppercornswhole
2whole medium tomatoesabout 8 oz
Kosher saltas needed for the meat and broth
For serving
Fresh corn tortillasabout 3 per person for an entrée
Grated chihuahua cheeseto taste, about 1 oz per taco
High heat flavorless cooking oil or lardas needed for crisping the tortillas
Instructions
Season and smoke the goat neck
Season the goat neck with 1 tablespoon salt and rub all over and allow to rest for at least an hour, preferably overnight.
Smoke the neck at 250F for 3 hours, then remove to a slow cooker with the remaining broth ingredients, cover tightly and cook on high for 3-6 hours, or until tender.
Pick the meat, discarding any fatty parts and bones. Coarsely shred the meat with two forks, then reserve in a container moistened with 1 cup of the cooking liquid. Season to taste with salt.
From here, the meat and broth can be prepared ahead up to 3 days. Taste the cooking liquid for salt, adjust as needed.
Reheat and serve
Preheat a griddle and oil it lightly. Heat the broth. Quickly dip 3 tortillas per person in the hot broth.
Remove the tortillas from the broth to a tray, then put the wet tortillas on a griddle, sprinkle with cheese, and some of the meat, about 1-2 oz per taco.
Sprinkle the meat with a pinch of onions. When the underside of the tacos are brown, fold them over and serve, with limes, cilantro, and cups of the cooking broth alongside.
Video
Notes
Dipping the tacos in the broth is the best part so make sure you've seasoned it well.