The other day Certain Someone was quick to remind me that I haven’t posted in a while. With summer, the holiday and intense, heat, who can honestly think about cooking? I have been eating a lot of cold salads, sandwiches, and takeout. I meant to post last weekend, but I decided to take the opportunity to fully relax. Some big changes are afoot here at Coco Cooks. I will be moving in few weeks to my own domain. After four years of blogging , its about time.I hope you guys come to visit and stay awhile. I promise the digs will be more snazzy.I confess I know nothing about tech issues, and am fully entrusting myself to VinoLuci, whom seems to be the master of moves and design.
Before we get started on the recipe for Drunken Goat Tacos, I picked a winner finally for the book Substituting Ingredients. The winner is Saretta! Enjoy!
A few months ago while preparing for my Farmers Market Demo, I purchased some ground goat meat from Mint Creek Farms.Normally I see goat sold in pieces with bones, and I was attracted the pureness of the ground goat,without the bones.I decided to make a taco.If you haven’t tried goat yet, I don’t know what you are waiting for. Get over your aversion and dig in. I promise you will be pleasantly surprised . Tacos were an easy and quick meal with my acquisition. This recipe was just thrown together, so follow your own instinct.I call it Drunken Goat Tacos, because I simmered the meat in red wine.
Drunken Goat Tacos
- 1 lb ground goat meat
- 1 -2 ears fresh raw corn on cob, scraped off the cob
- 1 knob onion chopped (green and white parts)
- 2 dried Chipolte peppers soaked in hot water and seeded
- 1 tablespoon vegetable oil
- 2 cloves garlic
- 1 teaspoon cumin
- 1/2 cup dry red wine
- salt and pepper to taste
Corn Tortillas, sour cream, wedges of lime, green tomatillo salsa, and Cojita Cheese
In a small bowl , soak the dried Chipoltes in boiling hot water for 15-20 minutes.
- In a heavy skillet, heat oil.
- Add corn kernels, chopped onion.
- Soften and brown on medium heat.
- Remove Chiplote’s from hot water, de seed, and chop.
- Save the reserved water.Add to the skillet.
- Add ground goat to skillet and brown on medium/high heat.Season with cumin, salt, pepper, garlic. Add a bit of the reserved water to aid the meat in cooking( a few tablespoons at a time). As liquid evaporates add more.
- Then add red wine and simmer until all liquid is absorbed/ The meat should be moist but still crumbly.
- Serve with Corn Tortillas, sour cream, wedges of lime, green tomatillo salsa, and Cojita Cheese.