Tex Mex Cranberry Salsa Ii Food

TEX MEX CRANBERRY SALSA II

Steps:

• Combine water and sugar in medium saucepan.
• Bring to a boil over med heat.
• Add cranberries; return to boil.
• Gently boil cranberries for 10 minutes without stirring.
• Pour into medium glass mixing bowl.
• Gently stir in remaining ingredients. Place a piece of plastic wrap directly on salsa.
• Cool at room temperature and refrigerate.

TEX MEX CRANBERRY SALSA

Steps:

• Combine all ingredients in a medium mixing bowl.
• May be stored in the refrigerator for up to 1 week.

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.