This one should complement your Cinco de Mayo fare like a lime wedge to a margarita. Cheers to that. Its also a great gateway dish for those of you looking to try out that ground goat that keeps calling to you from the freezer. All other ingredients (other than spices) can be found at the farm stand too, not to mention salsa galore, so don’t be shy to make it a local feast!
Ingredients
2 lbs ground goat meat
1-2 medium onions, chopped
3 cloves garlic, minced
3 dried hot peppers (optional, use to taste)
1/2 quart milk
1.5 quarts whole tomatoes
3 Tablespoons chili powder
1 Tablespoon tomato paste
2 Tablespoons ground cumin
1 Tablespoon oregano
1/4 cup chopped cilantro
4 Tablespoons chopped chives
rice, optional, to serve
Directions
Cut the peppers lengthwise to remove seeds, then dice. Toast in a pot over medium heat until hot, about 30 seconds.
Add the goat meat, chili powder, cumin, and oregano, and continue cooking until meat is browned. Remove seasoned meat and peppers.
Add onions to pan juices and saute on medium heat until soft, about 5 minutes. Add garlic, cook until fragrant.
Raise heat to medium-high, return the seasoned ground goat and peppers to the pot, add tomatoes, tomato paste, milk, and cilantro (reserve some for garnish).
Bring to a boil, then reduce to a simmer and let cook for about two hours, or until it reaches desired consistency.
If you like, serve over rice, and garnish with cilantro, chives, and maybe some homemade chevre if you’re up for it!