Goat Tacos

• servings: 10 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

Directions

Rub goat leg with ⅓ cup Diamond Crystal or 3 Tbsp. Morton kosher salt, working into flesh and fat. Wrap tightly in parchment or wax paper and chill at least 3 hours and up to 3 days.

Place a rack in lower third of oven; preheat to 350°. Evenly scatter onion, garlic, guajillo chiles, ancho chile, chiles de árbol, ginger, cloves, tomatoes, peppercorns, oregano, and cumin across a large roasting pan and place a roasting rack on top. Unwrap goat leg and set on rack. Pour 4 cups water into pan and cover tightly with foil. Bake until meat is pulling away from the bone and shreds easily with a fork, 4½–5 hours.

Let leg sit (still covered) until cool enough to handle (about 1 hour). Shred meat into small pieces and place in a large bowl; discard bones. Remove ginger from pan; discard. Working in batches if needed, purée liquid and aromatics left in pan in a blender until smooth. Pour half of consomé over meat and mix to coat. Taste and season with more salt if needed. Cover and set aside. Pour remaining consomé into a medium bowl and set aside for serving.

Do Ahead: Meat can be prepared 3 days ahead. Chill meat and consomé.

Toss cucumbers, onion, lime juice, basil, and salt in a medium bowl. Add 1–4 chiles, depending on their heat and how spicy you like things, and let sit 10 minutes.

Top warm tortillas with meat, then salsa. Serve with consomé for dipping.