Cabrito Barbacoa With Mango Salsa (Tex-Mex)

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READY IN: 1hr 50mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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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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