Goat Tacos: Braise the W!

Goat Tacos: Braise the W!

Recipe by Dave Koob

The city of broad shoulders waited 108 years for their beloved Cubbies to win the World Series. And what better way to celebrate than to spend a brief eight hours creating the dish that helped them win? These tacos made their world debut at the Chicago October MEATing at Red Door, held between games 2 and 3 of the World Series. They pack all the earthy flavor and chile kick you need to get out of a 108-year slump.

You’ll need a Dutch oven and a food processor – only one of which was around the last time the Cubs were champs.

The Setup

4lb bone-in goat (leg or shoulder works best)
15 oz can of fire-roasted diced tomatoes
4 cloves garlic
1 tsp dried Mexican oregano
2 tbsp tequila or mescal
2 tbsp cider vinegar
3 dried ancho chiles, stemmed and de-seeded
3 dried chipotle chiles, stemmed and de-seeded
3 dried guajillo or New Mexico chiles, stemmed and de-seeded
8 oz goat cheese
4 oz frozen cranberries
4 oz frozen blueberries
3 red peppers
3 poblano peppers
2 dozen fresh flour tortillas
Coarse salt
Black pepper


1. Preheat your oven to 350. Right after, put a kettle of water on to boil.

2. Lightly season the goat with salt and pepper.

3. Heat the dried chilies in the dutch oven over medium heat for 30-60 seconds until soft and fragrant. Remove to a heatproof bowl, cover with hot water from the kettle, cover, and let sit for 20-30 minutes.

4. Remove the chiles from the water and puree them in a food processor or blender with the tomatoes, garlic, tequilla (or mescal), cider vinegar, and oregano until very smooth (about 60 – 90 seconds).

5. Place the meat in the Dutch oven and cover with the sauce. Bring to a simmer, then cover and place in the oven.

6. Braise covered for 3 hours. Then remove, reduce the oven temperature to 225, and let the meat rest for 30 minutes.

7. Remove the goat from the sauce, discard bones, and roughly chop or shred remaining meat. Then return to the Dutch oven.

8. Return the Dutch oven back to the non-Dutch oven and cook for another 3 hours.

9. Pulse 4 ounces of frozen blueberries in a food processor for 30 seconds. Then remove to a bowl and fold in 4 ounces of the goat cheese.

10. Wipe out the food processor, then pulse 4 oz of frozen cranberries. Then remove to a bowl and combine with the remaining 4 ounces of goat cheese.

12. Roast the red peppers and poblano peppers over an open flame until soft and slightly blackened, then de-seed and cut into 3-inch strips.

13. Heat the tortillas, then remove the Dutch oven from the oven and take the lid off.

14. For assembly, take 1 tsp of blueberry and goat cheese spread and schmear down one side of the tortilla. Repeat with the cranberry cheese on the other side. Add a 3 oz (eyeball it) portion of shredded/chopped goat and top with a few roasted red and poblano strips.

15. Enjoy World Series Championship. Buy expensive commemorative sweatshirt.