Our family loves eating tacos and other Mexican food. One of our favorite ways to eat goat meat is in a taco. This recipe was also inspired by a local Mexican restaurant, that occasionally offers goat meat tacos, and works well with a slow cooker, one of my favorite kitchen tools. More recently, I cooked the meat using the slow cook function in my Instant Pot (modifications are listed in the recipe).
Goat Barbacoa Tacos
3 lb. goat roast (contact me to purchase meat)
1 tbs smoked paprika
1 ½ tsp oregano
¼ tsp ground cloves
1 ½ tsp cumin
1 tsp sea salt
¼ tsp black pepper
Optional: ¼ tsp cayenne pepper
2 tbs divided butter
1 tbs liquid smoke
1 c goat or beef bone broth
2 large onions quartered
2 tbs adobe sauce from a can of chipotle peppers in sauce
2 chipotle peppers from same can of chipotle peppers in sauce
1 tbs minced garlic, from a jar
1-2 – 6 oz can tomato paste
¼ cup apple cider vinegar
Tortillas or taco shells of your choice
Toppings of your choice: chopped avocado, shredded cheese, lettuce, tomato, salsa, sour cream, lime juice
Makes about 6 servings of tacos.
Recipe is inspired by a local Mexican restaurant, DJ's, and some of the cooking concepts are also loosely based of Barbacoa-Style Beef in the Instant Pot Miracle cookbook.
I own and manage Cylon Rolling Acres in northwestern Wisconsin. On my farm I raise Boer - Kiko meat goats on pasture.
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Cylon (pronounced Si-lon) is the name of our township in St. Croix County, Wisconsin. Sorry fans, our farm is not named after the robots of Battlestar Galactica.