Name: Goat Birria Tacos With Cucumber Pico de Gallo
Yield: 10–12 servings
Ingredients: 1 (7–10-lb.) bone-in leg of goat or lamb, untrimmed; ⅓ cup Diamond Crystal or 3 Tbsp. Morton kosher salt, plus more; 1 large white onion, chopped; 10 garlic cloves, peeled; 3 large guajillo chiles, seeds removed; 1 large ancho chile, seeds removed; 2 dried chiles de árbol; 1 (3") piece ginger, peeled; 2 whole cloves; 1 (14.5-oz.) can diced fire-roasted tomatoes; 1 Tbsp. black peppercorns; 1 Tbsp. dried oregano, preferably Mexican; 1 tsp. ground cumin; 5 Persian cucumbers, cut into (¼") pieces; ½ medium red onion, cut into (¼") pieces; ⅓ cup fresh lime juice; ¼ cup chopped basil; 1 tsp. kosher salt; 1–4 habanero chiles, seeds removed, finely chopped; 24 (6"-diameter) corn tortillas, warmed

two tacos with a charred corn tortilla topped with shredded goat birria and cucumber pico de gallo

Photo by Alex Lau, Food Styling by Rebecca Jurkevich

Birria is usually served with a side of consomé, the rich pan juices from the roasted meat. We went a step further and puréed it with the roasted vegetables and softened dried chiles left in the roasting pan, turning the brothy soup into a spicy dipping sauce. If you are a purist, you can skip the purée, strain the broth, and serve it on the side instead.

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Recipe notes

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