Goat Birria Tacos With Cucumber Pico de Gallo

Ingredients

• 1 7–10-lb. bone-in leg of goat or lamb, untrimmed
• ⅓ cup Diamond Crystal or 3 Tbsp. Morton kosher salt, plus more
• 1 large white onion, chopped
• 10 garlic cloves, peeled
• 3 large guajillo chiles, seeds removed
• 1 large ancho chile, seeds removed
• 2 dried chiles de árbol
• 1 3" piece ginger, peeled
• 2 whole cloves
• 1 14.5-oz. can diced fire-roasted tomatoes
• 1 Tbsp. black peppercorns
• 1 Tbsp. dried oregano, preferably Mexican
• 1 tsp. ground cumin
• 5 Persian cucumbers, cut into ¼" pieces
• ½ medium red onion, cut into ¼" pieces
• ⅓ cup fresh lime juice
• ¼ cup chopped basil
• 1 tsp. kosher salt
• 1–4 habanero chiles, seeds removed, finely chopped
• 24 6"-diameter corn tortillas, warmed

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