Goat tacos with drunken salsa
Ingredients
Tacos:
- 12 tortillas made with MASECA® corn masa flour
- 1.65 pounds of goat breast meat
- 1 banana leaf
- Sea salt
Drunken salsa:
- 4 pasilla chilies, deveined
- 3 arbol chilies, deveined
- 2 garlic cloves, roasted
- 2 green tomatoes, roasted
- ½ onion, grilled
- ½ cup of dark beer
- 2 tablespoons of cilantro, finely chopped
- 3.5 ounces of Cotija cheese, crumbled
- Salt and pepper to taste
Preparation
Tacos:
- In a griddle, fry the goat meat on both sides. It does not have to be cooked thoroughly.
- Roast the banana leaf to soften.
- Season the goat meat with enough sea salt and wrap with banana leaf.
- Place the wrapped goat meat in a baking pan, add a cup of water and cover with aluminum foil.
- Pre-heat oven at 300 ̊F and bake for an hour or until meat is soft.
- Heat tortillas made with MASECA®, make the tacos and serve with the drunken salsa
Drunken salsa:
- Roast all chilies and soak in water. Strain and discard water.
- Blend chilies with garlic, tomatoes, onion, beer and season to taste.
- Serve and garnish with cilantro and cotija cheese.
