El Cabrito Style Salsa Food

CROCK POT CABRITO EN SALSA (GOAT IN SAUCE)

Steps:

• Turn on crock pot to high and cover. Sprinkle goat pieces liberally with Salt and Pepper. Heat oil in pan. Place pieces in pan and brown on each side. This should take about 4-6 minutes each side Remove browned pieces and place in the crock pot
• Add diced onion, bell pepper, celery, garlic, cumin and oregano to the pan with 1/2 cup of chicken broth to cook veggies and de-glaze the pan. When onions are translucent and other veggies are soft.
• Add whole serranos to crock pot nestled in goat pieces. Add diced tomatoes with juices poured directly over the goat pieces to crock pot. Add sauteed veggies and any liquids in pan directly over tomatoes and goat pieces. Add enough chicken broth JUST to cover goat pieces. Save any extra chicken broth for another recipe. Place bay leaves on top and cover Cook on high for two hours and turn down to low for 2 or more hours OR cook on low for 6 - 8 hours. The meat should be very tender and will easily fall off the bone.
• Remove bay leaves. Serve in bowls with fresh corn tortillas. Hope you enjoy!

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.

EL CABRITO STYLE SALSA

Steps:

• Start with chopping up 2 medium sized fresh tomatoes. Prepare the chilies. Be very careful while handling these hot peppers. If you can, avoid touching them with your hands. Use a fork to cut the chilies over a small plate, or use a paper towel to protect your hands. Wash your hands thoroughly with soap and hot water after handling and avoid touching your eyes for several hours. Set aside some of the seeds from the chilies.
• Combine all the ingredients in a medium sized bowl. Taste. If too hot add more diced tomatoes. If not hot enough add pepper seeds.
• Let sit for an hour for the flavors to combine.