Directions

1. Prepare the chillies: Toast dried chillies in a dry pan until fragrant (30–60 seconds each side). Soak in hot water for 15 minutes until softened.

2. Make the sauce: Blend soaked chillies with onion, garlic, chipotle, tomatoes, stock, cumin, vinegar, and Smokey Rebel seasonings until smooth.

3. Brown the meat: Heat oil in a Dutch oven or casserole dish. Sear goat pieces until golden brown on all sides.

4. Slow cook: Pour blended sauce over meat, add bay leaves and cinnamon stick. Cover and cook at 150°C (fan 130°C) for 3–4 hours until the goat is fork-tender.

5. Shred the meat: Remove bones and shred goat with forks. Return to sauce, keeping warm.

6. Assemble tacos: Dip tortillas in the birria broth, place on a hot pan, sprinkle with cheese, add shredded goat, then fold. Cook until crisp and golden on both sides.