Ground Goat Tacos with Blackened Tomatoes
Tacos are an easy meal to prepare at home and turn out great with little fuss. And who doesn’t like tacos–from young to old! To spice them up, try this recipe with grass-fed goat meat, blackened tomatoes, and canned chipotle chilies in adobo. A staple of Mexican-American cuisine, chipotle chiles are smoky, spicy, and loaded with umami flavor. Blackened tomatoes are quick to make with just a well seasoned cast iron skillet. The tomatillo, also known as the Mexican husk tomato is a staple in Mexican cuisine, and adds a tart flavor that brings everything together. There’s lots of ways to vary this dish and change the flavors. Here’s a few ideas:
- Add a teaspoon or two of chopped epazote or mint
- Make the tacos into quesadillas, using queso quesadilla
- For a real treat, add a can of huitlacoche and cook it with the meat
This recipe is by chef Ben Spangler. Hailing from Minnesota, Ben draws from his Midwestern roots to create dishes that are unpretentious and delicious. Ben has competed on national television for the Food Network and appeared on local Minneapolis food networks. He is currently executive chef at Mercy in Minneapolis.
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- 4 lb Ground Goat
- 1 oz Grapeseed oil
- 2 ea Jalapeno
- 4 ea Garlic cloves
- 1 oz Cilantro
- 4 oz Crumbled queso fresco cheese
- 8 oz Canned chipotle peppers in adobo 1 small can, pureed in a food processor
- 2 ea Medium-sized fresh tomatillos
- 2 ea Medium-sized red vine tomatoes
- 1 ea Large onion diced small
- 1 ea Lime optional
- 1 ea Avocado optional
- 4 oz Sour cream
- Heat oil in a deep saute pan or short Dutch oven and sauté onions until a medium brown (save 1oz for garnish)
- Add garlic and allow to cook for 1 minute. Do not brown.
- Add meat and lightly brown.
- Break up meat with a spatula. Add half the jalapenos, tomato puree and Adobo.
- Add water to cover just above meat. Cover and either bake in the oven at 300°F or cook slowly on stove top until tender (appoximately 1 hr), skimming off the fat every 20 minutes.
- Cut the tomatoes and tomatillos in half. Over medium heat on a cast iron skillet blacken the tomatoes and tomatillos face side down. Do not move until caramelized. Remove and puree half of them and dice the other half for garnish.
- Toast the tortillas in a small amount of oil until they are crisp around the edges (approximately 30 seconds), on one side only. They can also be charred lightly directly over a gas burner.
- Reserve tortillas in a hand towel inside a Ziploc to help keep warm.
- When ready to serve spread 1 Tablespoon of Adobo puree on tortilla.
- Add 2 oz of ground goat meat.
- Garnish with 1 Tablespoon of Queso, 1 teaspoon onions, and 1 Tablespoon charred diced tomatoes.
- Add roasted peppers, jalapenos, avocado, sour cream and lime wedge as desired.