Preparation time
10 minutes
Cooking time
3.5 hours
Serves
4-6
with salsa borracha (Cabrito al pastor)
Ed Halmagyi shows how a beautiful slow-roasted dish can be enjoyed! As goat tends to be quite gamey and a bit fatty, choose a red with plenty of flavour and elevated tannins like Tempranillo.
Ingredients
For the salsa
2 mulato chillies
2 poblano chillies
4 ripe tomatoes
2 heads garlic
½ cup reposado
4 long green chillies, seeded and finely diced
1 cup pineapple, finely diced
1 red onion, finely diced
2 tbsp piloncillo
½ bunch oregano leaves, finely chopped
Sea salt flakes and freshly-ground black pepper
For the goat shoulder
1 x goat shoulder (approx. 1.75kg)
¼ cup extra virgin olive oil
Sea salt flakes and freshly-ground black pepper
6 sticks celery
2 heads garlic, halved
2 cups sweet white wine
To serve
Fried corn tortillas
Method
1. Preheat oven to 210ºC. Soak the dried chillies in warm water, then remove the seeds. Roast the tomatoes and garlic heads for 20 minutes, until the tomatoes are blackened. Squeeze out the cloves and combine in a blender with the chillies, tomatoes and reposado. Purée until smooth.
2. Mix with the green chillies, pineapple, onion, piloncillo and oregano, then season with salt and pepper.
3. Rub the goat with extra virgin olive oil and season with salt and pepper. Put the celery and garlic in the bottom of a roasting pan and set the goat on top. Roast for 30 minutes, then drizzle with wine, cover with foil and bake at 150ºC for 3 hours.
Serve with the salsa and fried corn tortillas.
Wine Match
Tempranillo
Recipe by Ed Halmagyi
Photography John Paul Urizar
Styling Michaela Le Compte