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Goat Barbacoa


  • 2 goat shoulders on the bone
  • 1 pound tomatillo
  • 1 yellow onion, diced
  • 8 oz cascabel chile, seeded
  • 8 oz guajillo chile, seeded
  • 1 cup water
  • 2 cups dry white wine
  • 1/2 cup white vinegar
  • 10 garlic cloves
  • 2 Tbsp kosher salt
  • 2 bay leaves


  • Preheat oven to 350°F/175°C
  • Roast onions and tomatillos until soft.
  • Put the chiles in the oven until slightly crisp on the outside, then place in a bowl with water until soft.
  • In a blender, combine the tomatillo, onions, chiles, wine, vinegar, garlic, and oregano until it’s a paste-like consistency. Spread this over the goat meat and sprinkle with salt.
  • Put the goat in a baking pan with the bay leaves on top. Tent with tinfoil and place in the oven for about 4 hours. The meat is done when it falls off the bone.
  • Remove the bay leaves and most of the fat in the pan.
  • Enjoy!