• 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.

Meat

• 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, the tomato puree and chipotles in Adobo.
• Add water to cover, about 1/2 - 1 cup depending on the size of your pot.  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.

Plating

• 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.