Goat tacos

Goat is a very sustainable meat. Goats are browsers, rather than grazers like cows, they don’t tear out root systems and deplete the soil of nutrient rich grasses when feeding. Goats turn weeds into meat. Studies have shown goat diet can include up to 70 percent weeds. When grazed with other livestock, they improve in pasture quality for all species. Because meat goats are cheaper to feed, they can produce meat at a much more cost competitive rate. I was very excited when Kurrajong Country Meats started selling ‘rangeland’ goat meat at the Capital Region Farmers Market. Not only is this meat incredibly tasty, it’s also very important environmental management in areas where goats run wild in parts of rural New South Wales. At $13 a kilo, goat shoulder seemed like a great candidate for Taco Tuesday. Indeed, goat meat is popular throughout south and central America.

When you move beyond the descriptors of large, small, red, green, chillis are truly incredible. I’ve been playing with some of the amazing Mexican chillis available at Gewurzhaus. Chillis don’t have to be hot. The selection they have includes chillis that are fragrant and fruity, rich and chocolatey. On my Taco Tuesdays I match one or two of these chillis with the meat that I’m going to slow cook. This week I chose Guajillo with its green tea and berry notes to bring out fruitiness in the goat. It worked perfectly with a little tomato and just a few spices: cinnamon, coriander and cumin.

Goat taco

Goat taco

Serves 4

1-1.5 kilograms goat shoulder, on the bone
1 guajillo chilli
½ teaspoon ground cinnamon
1 teaspoon ground coriander
1 teaspoon ground cumin
3/4 cup crushed tomatoes
1 bunch radishes
1 bunch fresh coriander
1 can cannellini beans
1 tub sour cream
2 limes
8-12 tortillas

Place the chilli in half a cup of boiling water and leave to soak.

Brown the goat shoulder and place it in the slow cooker. Add the chilli and water to the pan to deglase. Tip the liquid into the slow cooker. Finely chop the chilli and add to the slow cooker with the tomato, cinnamon, cumin and coriander. Cook on the ‘high’ setting for 6-8 hours, turning the meat every few hours if you can. If not, don’t worry about it.

Remove the bones from slow cooker and shred the meat with two forks.

Slice the radishes. Wash and chop the coriander. Drain and rinse the beans.

To serve, heat a tortilla in a dry frying pan till it begins to colour on both sides. Arrange some shredded meat down the middle of the tortilla, scatter over some beans, radish slices and chopped coriander. Scoop on some sour cream and squeeze over some fresh lime juice. Serve immediately. Repeat for remaining tacos.

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