Ingredientes para Cabrito Barbacoa With Mango Salsa Tex Mex
- Goat Meat
- About 1 cup warm water
- Garlic Cloves
- 2 jalapeños, minced
- ½ cup finely chopped red onion
- 2 ripe mangoes, peeled and chopped
- Fresh Cilantro
- Scotch Bonnet Peppers
- 2 tablespoons lime juice
- 1 tablespoon sugar
- 3 cups all-purpose flour
- 1 teaspoon salt
- Vegetable Oil
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Cómo preparar Cabrito Barbacoa With Mango Salsa Tex Mex
- Trim excess fat from 2 lbs goat roast.
- In a pressure cooker, combine the goat with 2 cups of water, 4 cloves minced garlic, 2 jalapeños (minced), and 1 medium onion (chopped).
- Pressure cook on high for 1 hour and 15 minutes, or until the goat is fork-tender.
- Carefully release pressure, remove the goat, and shred with two forks, discarding excess fat.
- Keep shredded goat warm.
- Peel and chop 2 ripe mangoes.
- In a medium bowl, combine the chopped mangoes, ½ cup finely chopped red onion, ½ cup chopped cilantro, 1-2 scotch bonnet peppers (finely minced, adjust to your spice preference), 2 tablespoons lime juice, and 1 tablespoon sugar.
- Let the mango salsa sit at room temperature for at least 30 minutes to allow the flavors to meld.
- For the tortillas: In a large bowl, whisk together 3 cups all-purpose flour, 1 teaspoon salt, and ¼ cup vegetable oil until the mixture resembles coarse crumbs.
- Gradually add warm water (about 1 cup), mixing until a dough ball forms.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
- Cover the dough with plastic wrap and let it rest for at least 30 minutes, or up to 2 hours.
- Divide the dough into 12 equal portions.
- Roll each portion into an 8-inch circle on a lightly floured surface.
- Cook the tortillas on a hot griddle or skillet for 30-40 seconds per side, or until lightly puffed and golden brown.
- To serve: Place shredded goat in the center of each warm tortilla, sprinkle with salt, top with a generous spoonful of mango salsa, fold, and enjoy!
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
53g
Fat
13g
Carbs
21g
