ROASTED GOAT TACOS
A delicious recipe that anyone can enjoy. Spice up your usual taco night with our family recipe of goat tacos made with our special Galimaro sauce. Let’s just say, these tacos are the G.O.A.T.
Active: 45 Minutes
Total Time: 4 Hours & 45 Minutes
Servings: 6 to 8
Instead of butterflying a boned leg of lamb and cooking it whole instead carefully cuts along the four natural muscle separations (they’re easily visible) and pulls the four pieces apart with your fingers. Grilling the lamb this way is quicker, makes it easier to determine doneness, and simplifies carving. Plus the meat develops a mellow flavor and lots of delicious crust.
- 2 Cups Galimaro Sauce (separate 1 cup for first part of recipe and 1 cup second part of recipe)
- 1 Pound Roma Tomato
- 1 Small Bunch Cilantro
- 3 1/2 to 4 Pound Bone-In Goat Shoulder
- 1 1/2 T Fresh Minced Oregano
- 1 T Toasted Pumpkin Seed
- 3 Dried Guajillo or New Mexico Chiles, Wiped Clean
- 2 Dried Ancho Chiles, Wiped Clean
- 1 T Distilled White Vinegar
- 1 T Ground Mélange Peppercorn
- 3 Minced Garlic Cloves
- 12 Garlic Cloves to be Inserted into Shoulder
- 2 Bay Leaves
- 15 Blue Corn Tortillas
- Sliced Pickled Radish
- Qeso Fresco
- Shredded Lettuce
- Chopped Cilantro
- Chopped White Onion
- Minced Jalapeno
- Lime Wedges
Deseed all chili’s leaving center vein. Sauté chili’s to bring out flavor set aside to cool and soak in cold water till soft.
Deseed and medium dice tomatoes.
Preheat oven to 350°F with rack in middle.
Season goat shoulder with salt and pepper using saute pan brown shoulder and all sides. Refrigerate and cool for 30 minutes.
Cut small slits in should and place garlic cloves inside slits. May use more garlic cloves if you wish to add more flavor.
Drain chilies, discarding soaking water, and purée in a blender with tomatoes, Galimaro Sauce (only use 1 cup and reserve the other cup) and reserved juice, combine all remaining ingredients except blue corn tortilla.
Pour sauce over meat, turning to coat, then cover dish tightly with a double layer of foil and braise in oven until meat is very tender, 5 hours. Remove from oven and cool meat in liquid, uncovered, 30 minutes.
Preheat oven to 300°F.
Shred meat away from the bone and reserve mix into braising liquid in dish add 1 cup of Galimaro Sauce and mix thoroughly. Return to oven and cook at 300 deg for 30 minutes.
During this time warm tortialla and pace condiments in small dishes. Serve goat with warm tortillas and accompaniments.