Ingredients

For the Goat:

• 2–3 kg goat casserole pieces, shoulder, leg (ethically harvested)
• Olive oil (for searing)

Onion-Garlic Paste:

• 1 large onion
• 6 garlic cloves
• 1 tsp salt
• 1 tsp black pepper
• 2 tbsp olive oil

Barbacoa Sauce:

• 2 cups beef broth
• 3 garlic cloves
• 1 tsp cumin
• 1 tsp dried oregano
• ½ tsp ground cloves
• Juice of 1 lime
• 1 onion
• 1 chipotle chilli (canned or dried)
• 2 bay leaves
• 2 tbsp vinegar (white or apple cider)
• 4 tomatoes
• Optional: 1 dried chilli (for extra heat)

Salsa:

• 1 cucumber, diced into 5mm cubes
• 1 small onion, finely diced
• Juice of 1 lime
• ½ tsp salt
• Optional: Swap cucumber for tomatoes and add fresh coriander for variety

For serving:

• La Banderita tortillas (or your choice)
• Fresh onion, finely chopped
• Coriander or parsley
• Grated cheese
• Sour cream
• Lime wedges

Instructions:

1. Heat Oven

Heat your wood-fired oven to 200–220°C (392–428°F). This temperature allows for slow, even cooking when using a tagine or casserole pot.

2. Prepare the Tagine

Place the tagine base inside the oven to heat up. Once hot, add a drizzle of olive oil.

3. Sear the Goat

Add the goat meat to the tagine and sear it until just browned on all sides. This locks in the juices and adds flavour.

4. Make the Onion-Garlic Paste

Puree the onion, garlic, salt, pepper, and olive oil until smooth. Coat the seared goat pieces evenly with this paste, then return the tagine to the oven for a few minutes.

5. Prepare the Barbacoa Sauce

Blend the beef broth, garlic, cumin, oregano, cloves, lime juice, onion, chipotle chilli, bay leaves, vinegar, and tomatoes until smooth. For extra spice, toss in a dried chilli.

6. Add the Sauce to the Tagine

Pour the sauce over the goat, ensuring all pieces are well-coated. Cover the tagine and return it to the woodfired oven.

7. Slow-Cook the Goat

Leave the tagine to cook for 5–6 hours, allowing the meat to become tender.

8. Caramelise Meat and Sauce

In the last 20–30 minutes, remove the lid from the tagine and replace in the oven for 5-10 minutes to let the meat develop a slight char for added flavour.

9. Prepare the Salsa

While the goat is cooking, make a quick salsa. Combine the diced cucumber, onion, lime juice, and salt. For variation, swap the cucumber for tomatoes and add fresh coriander.

10. Shred the Goat

Once the goat is done, remove it from the oven. Use two forks to shred the meat into stringy pieces mixing thoroughly with the sauce.

11. Serve and Enjoy

Warm the La Banderita Soft Taco or tortillas and fill them with shredded goat. Top with the salsa, grated cheese, sour cream, and a squeeze of lime.