Slow-braised Texas cabrito (young goat) in the Jalisco-style, with guajillo chiles, cumin, raw cider vinegar, cinnamon and cloves..
(adapted from a recipe by Rick Bayless)
1 pound goat shoulder roast
1 tablespoon leaf lard
3 cloves garlic, minced
1 white onion, diced and divided
2 Roma tomatoes, roasted and diced
1 teaspoon cumin seeds
3 guajillo chiles, toasted and ground
1 1/2 tablespoons raw apple cider vinegar
2 cups filtered water or meat stock
1/2 teaspoon freshly-ground black pepper
1 teaspoon Mexican oregano
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Trim the goat of fat and silverskin and cut into 1-inch cubes. Sprinkle with sea salt and allow to stand 30 minutes at room temperature. Melt the lard in a Dutch oven over medium-high heat, then brown the meat on all sides.
Add tomatoes, garlic, cumin, chile powder, pepper and 2/3 of the onion and stir to combine. Add vinegar, stock, oregano, cinnamon and cloves, cover and braise until tender, about 4 hours at 250 degrees.
Transfer the meat to a bowl or plate, then set the dutch over on a burner over medium heat. Skim and discard any fat, then reduce sauce until slightly thickened. Return the meat to the pot and taste for salt.
To serve, ladle stew into serving bowls and garnish with the remaining onion, fresh cilantro and lime wedges. Serve with fresh corn tortillas.
In Austin? Many of these ingredients are available from Farmhouse Delivery
This post is part of Real Food Wednesdays!