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For my goat preparation, I have prepared the goat in three ways: Roasted Leg, Seared Rack and the shoulder done in a traditional Barbacoa, which will serve as the sauce for the final, plated dish.
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Preheat the oven to 350 degrees F.
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Roast the onions and tomatillos on a baking sheet in the oven until soft.
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Roast the cascabel and guajillo chiles on a pan until toasted and aromatic.
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Put in a bowl, add the water, and re-hydrate until soft.
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Put the tomatillo, onion, chiles, wine, vinegar, garlic, and oregano in a blender and blend to form a paste.
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Spread the paste evenly on the meat and season the meat with the salt.
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Set the meat in a baking pan and put the bay leaves and avocado leaves, if using, on top.
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Cover with foil and bake until very tender and falling off of the bone, about 4 hours.
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Remove most of the fat from the pan and discard the bay and avocado leaves.
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Reserve any remaining liquids for Goat Rack and Leg recipe.
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To serve, cut the shoulder into 3- to 4-ounce portions.
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Reserve the remaining meat and shred for the best tacos you will ever eat.
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This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
