Best El Cabrito Style Salsa Recipes

Cabrito Barbacoa With Mango Salsa (Tex-Mex) image

Provided by Pokey in San Antonio

Time 1h50m

Yield 6-8 serving(s)

Number Of Ingredients 15

2 lbs goat meat, shoulder
1/2 cup water
3 garlic cloves (crushed)
2 whole jalapenos (sliced)
1/2 cup onion (diced)
1 lb mango
1/4 cup fresh cilantro
1/2 cup onion (chopped)
2 teaspoons scotch bonnet peppers (minced)
2 tablespoons vinegar
1 teaspoon sugar
3 cups flour
1 teaspoon salt
1/3 cup vegetable oil
1 cup water (warm)

Steps:

Trim excess fat off goat roast. Place in pressure cooker with water, garlic, jalapenos, and onions.
Pressure cook for 1 1/2 hours till fork tender. Remove from cooker, remove excess fat, and shred with fork. Keep warm.
Peel and chop mango.
Combine mango with onion, cilantro, scotch bonnet, vinegar, and sugar. Leave at room temperature till ready to serve.
For the tortillas: Combine flour, salt, and oil. Mix till crumbly.
Add warm water until you can gather dough into a ball.
Transfer to a floured surface and knead until smooth and elastic (about 5 minutes).
Cover with plastic wrap and set aside for at least 30 minutes or up to 2 hours.
Divide dough into 12 equal parts.
Roll each portion into a ball and roll out on a floured surface until it forms an 8 inch circle.
Place flour tortillas on a hot griddle and cook for 30-40 seconds on each side. Tortillas should puff slightly.
To serve: place some shredded goat on the center of a tortilla, sprinkle with salt, spoon on a little salsa, fold and enjoy.

Nutrition Facts : Calories 567.6, Fat 16.5, SaturatedFat 2.8, Cholesterol 86.2, Sodium 517.1, Carbohydrate 64.9, Fiber 3.6, Sugar 13.5, Protein 38.4

Crock Pot Cabrito en Salsa (Goat in Sauce) image

Provided by Cindy Puga @cmpuga

Number Of Ingredients 14

3 pound(s) young goat (hind and leg portion are the meatiest) cut into medium size pieces
1 small onion diced
1 small bell pepper diced
1 stalk(s) celery with leaves diced
2 medium bay leaves
2 can(s) diced tomatoes
3 clove(s) garlic finely minced
2 - serrano chiles whole (adjust for heat)
1/2 teaspoon(s) mexican oregano dried
1 teaspoon(s) ground cumin
1 teaspoon(s) ground black pepper
1 teaspoon(s) salt (adjust to your taste)
2 tablespoon(s) oil for braising goat pieces
32 ounce(s) chicken broth to de-glaze pan and enough to cover goat and veggies in crock pot.

Steps:

Turn on crock pot to high and cover. Sprinkle goat pieces liberally with Salt and Pepper. Heat oil in pan. Place pieces in pan and brown on each side. This should take about 4-6 minutes each side Remove browned pieces and place in the crock pot
Add diced onion, bell pepper, celery, garlic, cumin and oregano to the pan with 1/2 cup of chicken broth to cook veggies and de-glaze the pan. When onions are translucent and other veggies are soft.
Add whole serranos to crock pot nestled in goat pieces. Add diced tomatoes with juices poured directly over the goat pieces to crock pot. Add sauteed veggies and any liquids in pan directly over tomatoes and goat pieces. Add enough chicken broth JUST to cover goat pieces. Save any extra chicken broth for another recipe. Place bay leaves on top and cover Cook on high for two hours and turn down to low for 2 or more hours OR cook on low for 6 - 8 hours. The meat should be very tender and will easily fall off the bone.
Remove bay leaves. Serve in bowls with fresh corn tortillas. Hope you enjoy!