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Chef Daniel Asher for Root Down shows us how to make Goat Tacos.

Braised Colorado Goat Tacos


-12 Abbondanza Farm heirloom blue corn tortillas

-2# Ranch Foods Goat meat leg or shoulder, braised, cooled & shredded

-1C Broken Shovels Farm chèvre

-1C Five Points Fermentation Co curry kraut

-1C Friends Fields Pea Shoots or Aero Farms microgreens

(Goat Preparation

-Rub with olive oil, Smith & Truslow organic coriander-cumin spice blend, and let sit for 2 hrs

-Place in roasting pan with 2 chopped carrots, 1 quartered onion, 1C chopped celery, 6 whole garlic cloves smashed with side of knife blade, stalk of rosemary, thyme, bay leaf.

-add 6 C vegetable stock and 1C white wine or a can of good beer and slow braise in preheated oven at 250 degrees for 6 hours, flipping once so that entire portion gets covered in juices.

-let cool to the touch and then pull the meat so it is shredded and keep this in the braising liquid.)


-Heat the shredded goat meat with the braising liquid until hot

-heat the tortillas on a flat griddle

-top tortillas with shredded goat

-top with chèvre, sprouts, kraut, and any other additions such as avocado, radish or heirloom tomatoes.

Serve with lime wedges and enjoy good company!