Monday, August 11, 2008
Five Pepper Goat Tacos
I have not had a large appetite lately and have been cooking less than normal, but Sunday I got seriously hungry while at the Farmer's market in NY.
I am a big fan of our Farmers, I literally used to work for food when I first moved to NY. Eating well has always been a priority and cash was low so I worked for Ed and Carol at Treelicious Orchards my first year off the plane. I love my Farmer's for making sure that I ate healthily and well.
This past Sunday (77th and Columbus market) Ed had the most beautiful peppers in many varieties and suddenly I was starving. I got my peppers and some of his delicious fruit and was on my way.
In the freezer I had a chunk of goat meat with no bones. Typically goat is hacked and most cuts contain bone so when I saw this I grabbed it, having no idea how I would cook it. It was about 3/4 pound. You can substitute any meat you like but realize that chicken might get overwhelmed by the strong flavors. I would favor pork or lamb.
3/4 pound of shaved meat (Easiest to do when frozen, shave with a slicer or a knife until you have thin slices.)
1 medium onion
5 peppers from sweet to hot sliced in very thin small strips
10 cloves of garlic (pureed with some olive oil in the food processor)
6 small flour tortillas
2 chopped ripe tomatoes
1 sweet onion
A big bunch of cilantro
Wrap your tortillas in some foil and warm in the oven. Saute the onion and peppers together until they are caramelized. Lay the thin slices of goat in the skillet, salt and cook just until done. Dump all the garlic in at the last minute to glaze the whole mass and divide into the warm tortillas topping the the tomato, onion, cilantro mixture.
NOTE: Wear kitchen gloves when seeding and chopping peppers or the oil may make your hands burn.
As we say in the south, these were slap your mama good.