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 broth and topping it with bits of onions, jalapeños, and lime.
In a large heavy-bottomed pot, bring 3 quarts (
Meanwhile, in a molcajete or spice grinder, grind the allspice, peppercorns, cloves, and cumin seeds until finely ground.
In the blender, add the rehydrated chiles, garlic, onion, tomatillos, ground spices, and
While the meat is simmering, start to make your handmade tortillas and start piling them in a tortilla warmer so they stay warm.
When the goat meat is starting to fall apart, turn off the heat and remove all the meat from the broth and shred using two forks or with fingertips. Remove bones.
To serve, assemble a handful of goat meat over each tortilla and serve 2 to 3 tacos to a person. Serve a ladleful of broth along with the tacos to dip.
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