Make goat tacos for a change. Eat with spicy green and adobo sauces, avocado, lime, and jalapeno chilies.
– 1 whole shoulder of kid, about 1.5-2kg– 150g masa harina (finely ground maize flour)– 1 tbsp olive oilFor the adobo sauce– 50g chipotle in adobo, blended until smooth– 100g soured creamFor the green sauce– 50g coriander– 6 garlic cloves, chopped– 2 limes, zested and juicedTo 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
INGREDIENTS
Preheat the oven to 130C/110C/gas 1. Salt the shoulder, place it in a roasting tin, cover with foil, and bake for 5 hours until tender and falling from the bone.
INSTRUCTIONS
STEP 1
Meanwhile, create taco dough. Use your hands or a wooden spoon to mix masa harina with a pinch of salt.
STEP 2
Then add olive oil and 100ml water to make a smooth dough. You may not need all water. Wrap in a ball and chill until needed. Cover and chill for 24 hours.
STEP 3
Sour cream and blended chipotle should be properly combined for the adobo sauce. Smoothen the green sauce components in a blender or small food processor. Set aside both.
STEP 4
Remove the tender meat from the oven and let it cool. Use two forks to shred meat.
STEP 5
Warm a non-stick or cast iron pan on medium-high. Roll 10 pieces of taco dough into little balls, then flatten each ball between two baking parchment sheets. Dry-fry batches for 1 minute per side until lightly browned.
STEP 6
Serve tacos with diced avocado and meat on top. Add a little lime juice and top with adobo and green sauces, with more on the side. Garnish with jalapeno, red onion, and coriander leaves..