Cabrito Barbacoa With Mango Salsa Tex Mex Recipe

Name: Cabrito Barbacoa With Mango Salsa Tex Mex
Prep time: 30 min
Cook time: 110 min
Total time: 140 min
Yield: Serves 1 or more
Ingredients: 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

Experience a culinary fusion fiesta! This Cabrito Barbacoa with Mango Salsa recipe blends the vibrant flavors of the Caribbean with the bold spices of South Texas. Imagine tender, shredded goat barbacoa, slow-cooked to perfection, nestled in warm corn tortillas and topped with a bright, refreshing mango salsa. It's a unique and unforgettable breakfast (yes, really!), brunch, or dinner that's sure to impress. This Tex-Mex Sunday morning special, with a Jamaican twist, is your new go-to recipe for a taste of adventure.

Prep Time 30 mins

Cook Time 110 mins

Calories 567.6 kcal

Protein 76g

Rating 0.0 (1 Reviews)

$Cabrito Barbacoa With Mango Salsa Tex Mex$ 25

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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How to Make 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!