Breaking down this lovely goat
Almost exclusively, I have turned the goat I killed into birria for tacos. Today I steamed the last of it for 3.5 hours in a bottle of astringent peppercorn porter I made in 2013. It's just so easy. After experimenting with marinating in aromatic chile pastes, I decided I prefer simply salting the goat and letting it rest overnight. Then I steam it over a bottle of beer in a Dutch oven at 275 degrees for 3.5-4 hours.
Today, for the Preakness Stakes, I made some red onion pickles, a red salsa out of arbol chiles and a green sauce out of jalapeños, roasted poblanos, anaheims and tomatillos. We rolled the rich, dark meat in corn tortillas with the sauces and washed the tacos down with bourbon, rye and cold Modelos.
Thanks be to the goat! Let it rain, and go American Pharaoh!