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Goat Barbacoa

Ingredients

  • 2 goat shoulders on the bone
  • 1 pound tomatillo
  • 1 yellow onion, diced
  • 8 oz cascabel chile, seeded
  • 8 oz guajillo chile, seeded
  • 1 cup water
  • 2 cups dry white wine
  • 1/2 cup white vinegar
  • 10 garlic cloves
  • 2 Tbsp kosher salt
  • 2 bay leaves


Directions

  • Preheat oven to 350°F/175°C
  • Roast onions and tomatillos until soft.
  • Put the chiles in the oven until slightly crisp on the outside, then place in a bowl with water until soft.
  • In a blender, combine the tomatillo, onions, chiles, wine, vinegar, garlic, and oregano until it’s a paste-like consistency. Spread this over the goat meat and sprinkle with salt.
  • Put the goat in a baking pan with the bay leaves on top. Tent with tinfoil and place in the oven for about 4 hours. The meat is done when it falls off the bone.
  • Remove the bay leaves and most of the fat in the pan.
  • Enjoy!
Goat Mole Rojo

Ingredients

  • 6 dried New Mexico chiles, without stems or seeds
  • Boiling water
  • 1/4 cup rendered bacon fat, divided
  • 1 yellow onion, diced
  • 4 garlic gloves, minced
  • 1 1/2 pounds goat stew meat
  • 1 Tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1/2 tsp ground cloves
  • 1/2 tsp fresh ground pepper
  • 1 bay leaf
  • 1 cup chicken broth
  • 1 Tbsp red wine vinegar
  • 2 plantains, peeled and cut into 1-inch slices


Directions

  • Lightly brown chiles in a medium-hot skillet. Place in a bowl and cover with boiling water for 20 minutes.
  • Sauté the onion and garlic in 2 Tbs of bacon fat into a hot Dutch oven.
  • Move the onions and garlic out of the center and brown the goat meat a small batch at a time, placing on a plate when browned until all the meat is browned.
  • Move the Dutch oven off the element, remove the onion and garlic and chop in a food processor. Drain chiles and add, along with the Worcestershire sauce, and all spices. Chop until smooth.
  • Replace the Dutch oven on the element, and add the rest of the bacon fat. Add the paste and heat for a few minutes while stirring.
  • Put the browned meat back in the pot along with the chicken broth and vinegar. Simmer, and then turn heat to the lowest setting for an hour. Keep covered, stirring occasionally.
  • Put the plantains in the pot and cook for another hour or so, until the meat falls apart. Stirring occasionally.
  • Enjoy!
Jmaican Curried Goat

Ingredients

  • 2 pounds goat stew meat
  • 2 fresh hot chile peppers, seeded and chopped
  • 2 tbsp curry powder
  • 2 cloves garlic, minced
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 3 tbsp vegetable oil
  • 1 onion, chopped
  • 1 rib celery, chopped
  • 2 1/2 c vegetable broth
  • 1 bay leaf
  • 3 potatoes


Directions

  • cut meat into 1 inch cubes.
  • peel and cut potatoes into 1 inch cubes.
  • in a large bowl, combine meat, chile pepper, curry powder, garlic, salt, and black pepper.
  • Cover and refrigerate 1 - 12 hours to marinate.
  • remove goat meat from bowl and pat dry, keep remaining marinade for use later.
  • Heat vegetable oil in a stockpot over medium-high heat.
  • Cook meat in batches browning on all sides, cooking 5 to 6 minutes per batch.
  • After cooking, move meat to a plate.
  • Add onion and celery to the stockpot. Stir constantly, cooking until onion begins to brown.
  • Stir browned goat meat into onion mixture.
  • Add remaining marinade, vegetable broth, and bay leaf.
  • Bring stock pot to a boil, cover, then reduce heat to low and simmer for 1 hour.
  • Stir in potatoes; simmer until potatoes and meat are tender, 35 - 45 minutes.
  • Remove stockpot from heat, skim off surface fat, and remove bay leaf.
Spiced Goat Stew

Ingredients

  • 1 Tbsp cumin seeds
  • 1/2 Tbsp caraway seeds
  • 1 Tbsp fennel
  • 4 garlic cloves
  • 1/2 Tbsp cardamom seeds
  • 3 Tbsp Ras al Hanout spice mix
  • 2 pounds goat shoulder, cut in stew-sized cubes
  • 1 container plain yogurt (5 oz)
  • Fresh mint leaves
  • 2 garlic gloves, crushed
  • 1/4 cup butter
  • 6 Tbsp vegetable oil
  • 2 red onions, diced
  • 2 Tbsp tomato paste
  • 3 cups beef stock
  • Fresh coriander/cilantro


Directions

  • Mix all the spices together. In a large, hot frying pan, place the spice mix and toast for a minute, shaking carefully so as not to burn. Place aside.
  • Pat the goat meat dry and mix with the yogurt, mint, and garlic. Marinate covered in the refrigerator for at least 3 hours.
  • Heat the butter and 4 Tbs of oil in an oven-safe heavy pot, add the onions and cook until soft.
  • Add ginger to the pot and 3 Tbs of the premade spice mixture. Mix. Add the tomato paste. Mix well.
  • Carefully add the beef stock to the pot, bring to a boil, and then lower the heat to simmer for about 15 minutes. Then blend in a food processor until nearly smooth.
  • Preheat oven to 325°F/160°C.
  • In the heated heavy pot, add the rest of the vegetable oil. Fry the cubed meat until lightly browned.
  • Cover the meat with the sauce, bring to a boil for 5 minutes.
  • Cover, and place the pot in the center of the oven. Cook for 4 hours while checking to make sure the meat is always covered and stirring occasionally. If the meat becomes exposed, add some boiling water and turn down the oven slightly.
  • Remove when meat is tender. Season with salt and garnish with chopped coriander or cilantro.
  • Enjoy with grilled flatbread or rice.