Epimeles

the Pence family cookbook

Recipes Tagged with “goat”

Barbacoa Goat or Lamb

main course goat lamb mexican

Ingredients

  • 4 guajillo chiles
  • 2 teaspoons cumin seeds
  • 1 teaspoon ground cloves
  • 10 allspice berries
  • 1/3 cup Mexican oregano
  • 12 sprigs fresh thyme
  • 6 garlic cloves
  • 1 onion, roughly chopped
  • 1/3 cup cider vinegar
  • 1 (12-pound) goat, quartered or 1 (6 to 8-pound) lamb shoulder
  • Salt and pepper
  • 1 (2-pound) package dried avocado leaves (we substituted banana leaves)

Preparation

Toast chiles, cover with boiling water in a deep bowl, and set aside for 20 minutes. Grind cumin, cloves, allspice, and oregano in coffee grinder. Drain soaked chiles, puree in blender the chiles, ground spices, thyme, garlic, onion, vinegar, and 1/2 cup of water. Process until smooth Push mixture through a sieve, season goat with salt and pepper. Rub paste all over the meat. Arrange in a bowl and allow to marinate for 4 hours, refrigerated. Preheat the oven to 325 degrees F. In a deep roaster pan scatter half of the avocado leaves on the bottom, place meat on top of the avocado leaves and scatter the remaining leaves over the meat. Cover the pan tightly with aluminum foil. Cook the goat 6 to 7 hours until meat is falling off the bone. If using lamb shoulder cook for 4 hours.

Food Network


Goatherd’s Pie

main course casserole cornbread goat untested

Ingredients

Filling

  • 1 lb. ground goat
  • 2 tbsp. vegetable oil
  • 1 lg. onion, minced
  • 2 cloves garlic, minced
  • 1/4 tsp. ground cumin
  • 1 tbsp. chili powder
  • 1/4 tsp. Mexican oregano
  • 1/8 tsp. cinnamon
  • 1/4 tsp. cayenne pepper
  • 2 c. chopped tomatoes (2-3 fresh, 14.5 oz can)
  • 1/4-1/2 tsp. salt
  • 1/4-1/2 tsp. pepper

Crust

  • 1 c. coarse blue cornmeal
  • 1-2 tbsp. flour
  • 1/2 tsp. salt
  • 2 tsp. baking powder
  • 1 egg
  • 1/2-3/4 c. plain yogurt
  • 1 tbsp. vegetable oil

Topping

  • 1 c. plain yogurt
  • 1/4 tsp. salt
  • 1/8 tsp. smoked chili powder
  • 1/4 tsp. Mexican oregano

Preparation

Preheat oven to 450. Heat the oil in a skillet over medium-high heat. Add the meat and cook until it starts browning. Add the onion and garlic and spices and continue cooking until the meat is thoroughly browned. Add the tomatoes, reduce the heat to medium and simmer for 10 minutes. Taste and add more spices if necessary. Add salt and pepper to taste. The mixture should be moist; neither dry nor soupy.

While the filling simmers, prepare the crust. Combine cornmeal, 1 tbsp. flour, salt, baking powder, yogurt, and vegetable oil. Pour the wet ingredients into the dry and stir until just combined. It should be a very thick consistency batter, just pourable. The extra 1/4 c. of yogurt or 1 tbsp. flour can be added to adjust either way.

Pour the meat into an 8x8" baking dish. Pour the crust on top of it. Bake at 450 until the top is crusted over and a bit browned, about 20-25 minutes. Serve with topping.

Penzey’s Spices