Goat Tacos

Last weekend, while visiting Chicago, the Muffins took us to a sketchy, yet amazing, restaurant in Pilsen that serves goat tacos, called Birreria Reyes de Ocotlan. The goat tacos were so delicious that Ryan and I have been craving them since we got back to Washington. To satisfy our craving, I found a recipe on epicurious.com for goat tacos and made them tonight. The outcome was tasty. Although, I don't think it compared to the greasy goodness of the goat tacos at Birreria Reyes de Ocotlan.















Un-cooked goat with a sauce made of dried habanero peppers, ancho chiles, cloves, peppercorns, tomatoes, garlic, and oregano.



















Goat after it cooked in the oven for 3 1/2 hours. It took another half hour to shred all the meat...















Finished product. At Birreria, the tacos were authentically finished with diced raw onions, cilantro, and lime wedges...and grease. In addition to the traditional accoutrements, we added guacamole and salsa. The result was delicious.