Tacos de Cabrito
Recipe by Karen Hursh Graber. Photo from El Gran Pastor in Monterrey, Mexico (elgranpastor.com)
Makes 6 to 12 tacos, depending on tortilla size
2 pasilla chiles, soaked in hot water until soft
2 ancho chiles, soaked in hot water until soft
2 cloves garlic, roughly chopped
½ t. dried oregano
¼ t. ground black pepper
1 ½ t. cider vinegar
Salt to taste
2 lbs. kid goat meat, cut up for stew
6 flour tortillas, softened (or use 12 small corn tortillas)
Oil for frying
Remove stems from chiles. Remove seeds if less heat is desired. Drain chiles, reserving 1½ cups of the soaking liquid. Place chiles, garlic, oregano, black pepper, cider vinegar and salt in a blender with the reserved chile soaking liquid. Puree until smooth.
Place goat in a nonreactive container with the blended ingredients, mixing well to distribute the marinade. Marinate for at least 6 hours, or overnight.
Preheat oven to 325°F. Line a pan with foil. Place meat on the foil and cover with another sheet of foil. Bake until meat is falling apart. Allow to cool. Shred the meat.
Divide meat among the softened tortillas. Roll tightly. Fry in oil until golden brown. Garnish with lettuce, tomato, and panela cheese, with salsa on the side.