Heat a frypan to medium heat, place a portion of the butter in the pan. You will continue to add butter to the pan as you keep making tacos in batches. Once the butter is melted, place tortillas flat to fill the pan. Depending on your pan size, you may be making 2-3 tacos at a time.
Place small amount of the cheeses on half of each tortilla, then a layer of meat, followed by a second layer of cheese. Then fold over the half of the tortilla without filling to create the taco.
Once the bottom starts to brown, flip the tacos over to brown the other side. Add butter if needed.
Repeat this process until all the tacos are made.
Heat the birria broth and serve in small bowls for dipping tacos.
Garnish tacos with additional Cotija cheese, onion, cilantro and a squeeze of lime.
Enjoy this shredded bbq goat sandwich with cilantro chutney and yogurt chile sauce on cibatta rolls. While it takes time to prepare and grill, the cook time is worth the wait for tender shredded goat meat.