Cabrito Barbacoa With Mango Salsa Tex Mex Food

CABRITO BARBACOA WITH MANGO SALSA (TEX-MEX)

Steps:

• Trim excess fat off goat roast. Place in pressure cooker with water, garlic, jalapenos, and onions.
• Pressure cook for 1 1/2 hours till fork tender. Remove from cooker, remove excess fat, and shred with fork. Keep warm.
• Peel and chop mango.
• Combine mango with onion, cilantro, scotch bonnet, vinegar, and sugar. Leave at room temperature till ready to serve.
• For the tortillas: Combine flour, salt, and oil. Mix till crumbly.
• Add warm water until you can gather dough into a ball.
• Transfer to a floured surface and knead until smooth and elastic (about 5 minutes).
• Cover with plastic wrap and set aside for at least 30 minutes or up to 2 hours.
• Divide dough into 12 equal parts.
• Roll each portion into a ball and roll out on a floured surface until it forms an 8 inch circle.
• Place flour tortillas on a hot griddle and cook for 30-40 seconds on each side. Tortillas should puff slightly.
• To serve: place some shredded goat on the center of a tortilla, sprinkle with salt, spoon on a little salsa, fold and enjoy.

MANGO SALSA

Steps:

• Combine all ingredients in the order given. Let stand at room temperature for at least 30 minutes before serving. It should be used the same day it is made.

QUEALY WATSON'S CABRITO

Steps:

• Light a charcoal grill or smoker, or heat oven to 250. If goat is too large for your grill, smoker or oven, cut it in half across the backbone at the top of its rear legs to create two halves.
• Season the meat aggressively with salt and pepper. If smoking, place the goat on the smoker and cover, keeping the heat around 220 to 250. If grilling, move coals to one side of the grill, and place goat on the other, away from the direct flame, then cover the grill. If oven-roasting, put goat on a sheet pan and place in the oven.
• Cook the goat for 2 hours or so, until it has taken on some color, then remove from the heat and place on a large sheet of aluminum foil. Scatter the avocado leaves across the meat, and wrap the goat in the foil, using another sheet of foil if necessary.
• Place the covered goat on a sheet pan, and put in the oven to continue cooking for 3 or 4 more hours, until the meat is tender and pulls away from the bone. Serve with tortillas and salsas.