Birria is usually served with a side of consomé, the rich pan juices from the roasted meat. We went a step further and puréed those juices with the roasted vegetables and softened dried chiles left in the roasting pan, turning the brothy soup into a super-flavorful, spicy dipping sauce. If you are a purist, you can skip the purée, strain the broth, and serve it on the side instead. Start with some guacamole and this pico de gallo recipe and you’re set for the night.
7–10-lb. bone-in leg of goat or lamb, untrimmed
cup Diamond Crystal or 3 Tbsp. Morton kosher salt, plus more
large white onion, chopped
garlic cloves, peeled
large guajillo chiles, seeds removed
large ancho chile, seeds removed
dried chiles de árbol
3″ piece ginger, peeled
14.5-oz. can diced fire-roasted tomatoes
Tbsp. black peppercorns
Tbsp. dried oregano, preferably Mexican
tsp. ground cumin
Salsa and Assembly
Persian cucumbers, cut into ¼” pieces
medium red onion, cut into ¼” pieces
cup fresh lime juice
cup chopped basil
tsp. kosher salt
habanero chiles, seeds removed, finely chopped
6″-diameter corn tortillas, warmed
Rub goat leg with ⅓ cup Diamond Crystal or 3 Tbsp. Morton kosher salt, working into flesh and fat. Wrap tightly in parchment or wax paper and chill at least 3 hours and up to 3 days.
Place a rack in lower third of oven; preheat to 350°. Evenly scatter onion, garlic, guajillo chiles, ancho chile, chiles de árbol, ginger, cloves, tomatoes, peppercorns, oregano, and cumin across a large roasting pan and place a roasting rack on top. Unwrap goat leg and set on rack. Pour 4 cups water into pan and cover tightly with foil. Bake until meat is pulling away from the bone and shreds easily with a fork, 4½–5 hours.
Let leg sit (still covered) until cool enough to handle (about 1 hour). Shred meat into small pieces and place in a large bowl; discard bones. Remove ginger from pan; discard. Working in batches if needed, purée liquid and aromatics left in pan in a blender until smooth. Pour half of consomé over meat and mix to coat. Taste and season with more salt if needed. Cover and set aside. Pour remaining consomé into a medium bowl and set aside for serving.
Do Ahead: Meat can be prepared 3 days ahead. Chill meat and consomé.
Salsa and Assembly
Toss cucumbers, onion, lime juice, basil, and salt in a medium bowl. Add 1–4 chiles, depending on their heat and how spicy you like things, and let sit 10 minutes.
Top warm tortillas with meat, then salsa. Serve with consomé for dipping.