About this recipe:Goat leg is slow-braised in a delicious sauce made with Mexican chillies, herbs and spices. A traditional dish from the state of Jalisco, the land of tequila. This is a special dish for special celebrations. You can also make it with lamb or beef.
2kg bone-in goat leg
salt to taste
6 guajillo chillies, seeded
2 ancho chillies, seeded
4 de arbol chillies
4 plum tomatoes
2 garlic cloves
2 tablespoons white vinegar
2 tablespoons ground black pepper
4 whole cloves
1 pinch ground cinnamon
1 pinch ground cumin
1 pinch dried thyme
1 pinch dried marjoram
1 pinch dried Mexican oregano
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Rinse the goat leg and pat dry with kitchen paper. Place into a heavy casserole or lidded baking dish. Season goat with salt.
Boil all three types of chillies covered in water for 5 minutes. Turn off the heat and let them rest until soft, about 15 minutes. Meanwhile, roast tomatoes in a dry frying pan over medium-high until charred on all sides; peel.
Transfer roasted tomatoes and the drained, soaked chillies to a blender. Add garlic, vinegar, black pepper, cloves, cinnamon, cumin, thyme, marjoram, oregano and salt; blend until smooth. If needed, add 2 or 3 tablespoons of water to make blending easier. Strain sauce and pour over goat leg, covering completely. Cover with lid.
Braise goat leg in preheated oven until meat falls of the bone, about 4 hours, basting leg with sauce every hour or so. Take the lid off and cook 20 more minutes to form a nice crust. Remove from oven, cover and let it rest 10 minutes before cutting.
Serve meat with a side of refried beans and warm corn tortillas.
Marinate goat in the sauce overnight for an even better result.