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Goat Tacos - Print
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Goat Tacos

Simple goat tacos with adobo and tomatillo sauce


  • 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.