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Smoked goat neck birria tacos
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5 from 1 vote

Mexican Smoked Goat Birria Tacos

Cheesy smoked goat birria tacos, served with guajillo chili broth
Prep Time30 minutes
Cook Time6 hours
Total Time6 hours 30 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Birria, Goat, Goat Neck
Servings: 6 servings
Calories: 400kcal
Cost: 20

Equipment

  • 1 Crock pot or slow cooker
  • 1 Smoker optional

Ingredients

Meat and Broth

  • 5 lbs goat neck s or other bone in meat you like, such as shoulder
  • 10 grams dried guajillo chili pods or a combination of dried chilis
  • 5 large cloves garlic peeled and lightly crushed
  • 3 medium white onions
  • 3 ribs celery cut in half
  • 10 cups water
  • ½ tablespoon dried marjoram optional
  • ½ tablespoon dried oregano
  • 1 teaspoon dried allspice berries
  • 2 dried bay leaves
  • 1 teaspoon black peppercorns whole
  • 2 whole medium tomatoes about 8 oz
  • Kosher salt as needed for the meat and broth

For serving

  • Fresh corn tortillas about 3 per person for an entrée
  • Grated chihuahua cheese to taste, about 1 oz per taco
  • High heat flavorless cooking oil or lard as needed for crisping the tortillas

Instructions

Season and smoke the goat neck

  • Season the goat neck with 1 tablespoon salt and rub all over and allow to rest for at least an hour, preferably overnight.
  • Smoke the neck at 250F for 3 hours, then remove to a slow cooker with the remaining broth ingredients, cover tightly and cook on high for 3-6 hours, or until tender.
  • Pick the meat, discarding any fatty parts and bones. Coarsely shred the meat with two forks, then reserve in a container moistened with 1 cup of the cooking liquid. Season to taste with salt.
  • From here, the meat and broth can be prepared ahead up to 3 days. Taste the cooking liquid for salt, adjust as needed.

Reheat and serve

  • Preheat a griddle and oil it lightly. Heat the broth. Quickly dip 3 tortillas per person in the hot broth.
  • Remove the tortillas from the broth to a tray, then put the wet tortillas on a griddle, sprinkle with cheese, and some of the meat, about 1-2 oz per taco.
  • Sprinkle the meat with a pinch of onions. When the underside of the tacos are brown, fold them over and serve, with limes, cilantro, and cups of the cooking broth alongside.

Video

Notes

Dipping the tacos in the broth is the best part so make sure you've seasoned it well. 

Nutrition

Serving: 2tacos | Calories: 400kcal | Carbohydrates: 6g | Protein: 33g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 107mg | Sodium: 146mg | Potassium: 465mg | Fiber: 1g | Sugar: 2g | Vitamin A: 30IU | Vitamin C: 4mg | Calcium: 46mg | Iron: 3mg