Tacos de Cabra (Goat Tacos) is a traditional Mexican recipe for a classic taco of home-made maize tacos with a filling of slow-cooked goat meat in green and adobo sauces with avocado, chilli, red onion and coriander leaves. The full recipe is presented here and I hope you enjoy this classic Mexican version of: Goat Tacos (Tacos de Cabra).
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This recipe goes back to the foundation of many Mexican dishes, using goat meat and preparing the tacos from scratch. Enjoy with punchy green and adobo sauces, plus avocado, lime and jalapeño chillies
Ingredients:
1 whole shoulder of kid (about 1.5–2kg)
150g masa harina (finely ground maize flour)
1 tbsp olive oil
For the green sauce:
50g coriander
6 garlic cloves, chopped
finely-grated zest and juice of 2 limes
To serve:
1 avocado, diced
juice of 2 limes
2 jalapeño chillies, finely sliced
1 red onion. finely sliced
small bunch of coriander (leaves picked and stalks discarded)
Method:
Pre-heat your oven to 130C (110C fan/gas mark 1). Season the kid shoulder with salt, put in a roast-ing tin, cover with foil and cook in the oven for 5 hours, until the meat is tender and coming away from the bone.
Meanwhile, prepare the taco dough: Mix the masa harina with a pinch of salt using your hands or a wooden spoon, then stir in the olive oil and around 100ml of water to create a smooth dough. You may not need all the water. Roll into a ball, cover with clingfilm and chill in the refrigerator until needed. (You can prepare the dough up to 24 hours in advance.).
For the adobo sauce, mix the blended chipotle with the soured cream to fully combine. Blitz all the green sauce ingredients in a blender or small food processor until smooth. Set both aside.
Once the meat is cooked and tender, remove from the oven and set aside to cool. Shred the meat using two forks.
Heat a non-stick or cast iron pan over a medium-high heat until hot. Split the taco dough into 10 pieces and roll into small balls, then roll each ball between two pieces of baking parchment to form a flat, thin, circle. Dry-fry in batches for 1 min on each side until lightly charred.
Serve the tacos with the meat piled on top, along with the diced avocado. Drizzle over a little lime juice and top with the adobo and green sauces, with extra on the side. Finish with slices of jalapeño, red on-ion and coriander leaves.
)
