Mexican Food Recipes
Sign Up for the Recipe Publishing Newsletter
Slow Roasted Goat With Tomatillo Chili Sauce
Goat may not be one of the most popular ingredients in the American kitchen, but you do see it from time to time and it definitely has its fans. However, things are quite different in Mexican cuisine, where goat (known as either cabrito or chivo) is very popular, especially slow roasted barbacoa-style goat.
The name barbacoa came to the Spanish language from a native Caribbean word for slow-cooking meat in a pit with hot coals, which is actually where the English word barbecue comes from. It is a popular method of cooking goat as well as beef and lamb; and before the European arrival in the new world, the technique was also used to cook beans, vegetables and other side dishes alongside the main course.
This style of slow roasted goat is a popular Saturday or Sunday meal and served up with corn tortillas, plenty of salsa, onion, lime wedges, and other condiments, it is certain to change the way you think about this somewhat uncommon ingredient.
Barbacoa de Chivo
Ingredients -
6-8 lbs goat shoulder meat, on the bone
1 pound tomatillos
1 large yellow onion
12 cloves garlic, crushed with a garlic press
8 oz guajillo chili, seeds removed
8 oz cascabel chili, seeds removed
2 cups dry white wine or dry sherry
1 cup water
⅓ cup white or apple cider vinegar
1 tbsp oregano
2 tbsp coarse ground salt
Black pepper, to taste
Corn tortillas, salsa, diced jalapeno and onion, lime wedges, cilantro and avocado slices, for serving
Preparation:
Preheat the oven to 350.
Husk the tomatillos and cut in half and quarter the onions. Roast the tomatillos and onions on a baking sheet until tender.
Meanwhile, toast the chilies on a dry cast iron skillet until aromatic, 2-3 minutes. Place the peppers in a bowl of hot water to rehydrate.
Once the tomatillos and onions are roasted and the peppers are rehydrated, blend the peppers, tomatillos, onions, garlic, oregano, water, wine, and vinegar until they become a smooth paste. Season to taste with salt and black pepper.
Place the meat in a large baking dish, spread evenly with the seasoning paste and cover. Bake for 3 ½ to 4 hours, or until the meat is falling off the bone.
Carve the meat off the bone and shred. Serve with warm corn tortillas, salsa, onions, avocado, lime and the garnishes and condiments of your choice.
(Serves 10)
This barbacoa de chivo recipe is a traditional weekend meal in Mexico and may be served either as is, carved and served as you would any roasted meat or shredded for some of the best tacos you will ever taste. If you have children, they may not normally go for goat enthusiastically if you tell them ahead of time, but they are not likely to be too picky about it once they try this incredible slow cooked goat recipe.
You can also cook the goat meat in a crockpot if you'd like to enjoy this dish on a weeknight as well, though its long cooking time generally makes it less suitable for a quick weeknight meal when cooked in the oven. No matter how you prepare it or how you choose to serve it, this is a dish which could easily make anyone into a fan of goat meat.
