Name: Goat Tacos
Cook time: 45 min
Total time: 5 hr
Yield: Makes 8 servings
Ingredients: 3 dried guajillo or New Mexico chiles, wiped clean; 2 dried ancho chiles, wiped clean; 1 pound tomatoes; 3 1/2 to 4 pound bone-in goat such as shoulder, neck, or leg; 3 garlic cloves; 1 1/2 teaspoon dried oregano; 1 teaspoon distilled white vinegar; 5 whole black peppercorns; 3 whole cloves; 2 Turkish bay leaves or 1 California; 16 to 24 corn tortillas; sliced radishes; crumbled queso fresco; salsa verde; thinly sliced romaine or iceberg lettuce; chopped cilantro; chopped white onion; lime wedges

Goat TacosRomulo Yanes

While on a research trip to San Miguel de Allende, Mexico, food editor Ian Knauer met restaurateur and fellow traveling cook Alexandro Garcia, who made a special point of sharing his family's recipe for goat. This dish combines the subtle perfume of bay leaves and cloves with the depth and spice of dried chiles. It's a combination so compelling we found ourselves going back for more even after we were full.

Cooks note:

Goat can be made 3 days ahead and chilled.

Recipe notes

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