Tacos de Barbacoa de Chivo

Name: Tacos de Barbacoa de Chivo (Goat Barbacoa in Broth)
Yield: Serves 6 to 8
Cuisine: Mexico
Ingredients: Limes slices; Minced onion; 4 whole cloves; ⅛ teaspoon black peppercorns; 1 cup garbanzo beans, soaked overnight; 1 teaspoon cumin seeds; ⅓ cup (50 g) tomatillos, husked and rinsed; Chopped serrano chiles; 18 corn tortillas (preferably homemade); 1 cup (140 g) cubed carrots; ¼ teaspoon allspice berries; 1 cup (110 g) trimmed and chopped green beans; 2 avocado leaves; ½ cup (60 g) chopped onion; 3 teaspoons sea salt; 2¼ pounds (1 kg) goat neck (see Note); 6 cloves garlic, peeled; 1 ounce (30 g) guajillo chiles, stems removed and toasted

Goat Barbacoa in Broth

Preparation info

Serves
6 to 8

Difficulty
Medium

Appears in

Oaxaca

By Bricia Lopez and Javier Cabral

Published 2019

About

If you ever find yourself hungover in Oaxaca, a few bites of this and a michelada will bring you right back to life. My favorite place to get barbacoa in Oaxaca is at Adolfa’s at the Sunday market in Tlacolula. If I’m in Oaxaca on a Sunday, you will always find my family and me eating barbacoa at her stand, paired with a chocolate atole and a big pile of freshly made bread and tortillas. The best way to eat this taco is like a French dip sandwich, dipping the taco directly into the b

Ingredients

Method

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