8oz Canned chipotle peppers in adobo1 small can, pureed in a food processor
2ea Medium-sized fresh tomatillos
2ea Medium-sized red vine tomatoes
1 Large oniondiced small
1 Limeoptional
1Avocadooptional
4oz Sour cream
Instructions
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.
Notes
Ground goat is used in this recipe but ground lamb or venison work well too.