Cabrito Barbacoa With Mango Salsa (Tex-Mex)
- Ready In:
- 1hr 50mins
- Ingredients:
- 15
- Serves:
-
6-8
ingredients
- 2 lbs goat meat, shoulder
- 1⁄2 cup water
- 3 garlic cloves (crushed)
- 2 whole jalapenos (sliced)
- 1⁄2 cup onion (diced)
- 1 lb mango
- 1⁄4 cup fresh cilantro
- 1⁄2 cup onion (chopped)
- 2 teaspoons scotch bonnet peppers (minced)
- 2 tablespoons vinegar
- 1 teaspoon sugar
- 3 cups flour
- 1 teaspoon salt
- 1⁄3 cup vegetable oil
- 1 cup water (warm)
directions
- Trim excess fat off goat roast. Place in pressure cooker with water, garlic, jalapenos, and onions.
- Pressure cook for 1 1/2 hours till fork tender. Remove from cooker, remove excess fat, and shred with fork. Keep warm.
- Peel and chop mango.
- Combine mango with onion, cilantro, scotch bonnet, vinegar, and sugar. Leave at room temperature till ready to serve.
- For the tortillas: Combine flour, salt, and oil. Mix till crumbly.
- Add warm water until you can gather dough into a ball.
- Transfer to a floured surface and knead until smooth and elastic (about 5 minutes).
- Cover with plastic wrap and set aside for at least 30 minutes or up to 2 hours.
- Divide dough into 12 equal parts.
- Roll each portion into a ball and roll out on a floured surface until it forms an 8 inch circle.
- Place flour tortillas on a hot griddle and cook for 30-40 seconds on each side. Tortillas should puff slightly.
- To serve: place some shredded goat on the center of a tortilla, sprinkle with salt, spoon on a little salsa, fold and enjoy.
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Reviews
-
I wont leave a star rating or photo because of the changes I made while making Pokey's recipe. Used about a 2 1/2 pound pork roast for this recipe. Placed it in my slow cooker and only used 1 jalapeno pepper, seeded and sliced. Could not find a scotch bonnet pepper so I used a habanero and only 1 teaspoon for the salsa. An interesting flavor mixture of mango and pepper with heat to bump it up a notch. Thank you Pokey for sharing your recipe!
RECIPE SUBMITTED BY
Pokey in San Antonio
United States
<p>I'm a retired USAF pilot (32 years), now as a Systems Engineer, I'm 10 years into a second career with an engineering firm, supporting the military. I love to hunt, fish, camp, hike and, of course--cook. I collect cook books and recipes from all kinds of sources. I was so glad to find this web site to help me organize my favorite recipes, and find new ones. My favorite cooking style is BBQ/Smoking. I also love to cook elaborate meals for family and friends. Having lived overseas for many years, I've picked up a lot of recipes for German, French, Italian, Thai, and Greek dishes.</p>