Goat Tacos: A Culinary Adventure

Try something different and use goat meat to make these tacos. Enjoy with punchy green and adobo sauces, plus avocado, lime and jalapeño chilies

Prep:30 mins
Cook:5 hrs and 20 mins
More effort
Makes 10

Ingredients
1 whole shoulder of kid, about 1.5-2kg
150g masa harina (finely ground maize flour)
1 tbsp olive oil
For the adobo sauce
50g chipotle in adobo, blended until smooth
100g soured cream
For the green sauce
50g coriander
6 garlic cloves, chopped
2 limes, zested and juiced
To serve
1 avocado, diced
2 limes, juiced
2 jalapeño chillies,, finely sliced
1 red onion, finely sliced
small bunch of coriander, leaves picked and stalks discarded

Method
STEP 1
Heat the oven to 130C/110C/gas 1. Season the shoulder with salt, put in a roasting tin, cover with foil and cook in the oven for 5 hrs, until the meat is tender and coming away from the bone.

STEP 2
Meanwhile, make 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 water to create a smooth dough. You may not need all the water. Roll into a ball, cover and chill until needed. Will keep covered and chilled for 24 hours.

STEP 3
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.

STEP 4
Once the meat is cooked and tender, remove from the oven and set aside to cool. Shred the meat using two forks.

STEP 5
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 make a flat circle. Dry-fry in batches for 1 min on each side until lightly charred.

STEP 6
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 onion and coriander leaves.