Goat tacos
Try something different and use goat meat to make these tacos. Enjoy with punchy green and adobo sauces, plus avocado, lime and jalapeño chillies
- Preparation:
- Cooking:
- Total:
- Serves: 10 persons
Ingredients
- 1whole shoulder of kid , about 1.5-2kg
- 150g masa harina (finely ground maize flour)
- 1tbsp olive oil
- 50g chipotle in adobo , blended until smooth
- 100g soured cream
- 50g coriander
- 6garlic cloves , chopped
- 2limes , zested and juiced
- 1avocado , diced
- 2limes , juiced
- 2jalapeño chillies, , finely sliced
- 1red onion , finely sliced
- small bunch of coriander , leaves picked and stalks discarded
Instructions
Step 1
Heat the oven to 130C/110C/gas 1. Season the shoulder with salt, put in a roasting tin, cover with foil and cook in the oven for 5 hrs, until the meat is tender and coming away from the bone.Step 2
Meanwhile, make the taco dough. Mix the masa harina with a pinch of salt using your hands or a wooden spoon, then stir in the olive oil and around 100ml water to create a smooth dough. You may not need all the water. Roll into a ball, cover and chill until needed. Will keep covered and chilled for 24 hours.Step 3
For the adobo sauce, mix the blended chipotle with the soured cream to fully combine. Blitz all the green sauce ingredients in a blender or small food processor until smooth. Set both aside.Step 4
Once the meat is cooked and tender, remove from the oven and set aside to cool. Shred the meat using two forks.Step 5
Heat a non-stick or cast iron pan over a medium-high heat until hot. Split the taco dough into 10 pieces and roll into small balls, then roll each ball between two pieces of baking parchment to make a flat circle. Dry-fry in batches for 1 min on each side until lightly charred.Step 6
Serve the tacos with the meat piled on top, along with the diced avocado. Drizzle over a little lime juice and top with the adobo and green sauces, with extra on the side. Finish with slices of jalapeño, red onion and coriander leaves.