This recipe was inspired by Virginia Phillips who swears that ground goat makes the best tacos she has ever had. The subtle aroma of bay leaves and cinnamon pairs nicely with the depth of the dried chilies. Don't forget your accompaniments, the fresh vegetables really balance everything out and add a nice crunch.
- 5 Dried Chilies, Any Variety (Ancho, Guajillo, Serrano)
- 1lb Tomatoes
- 3lbs Ground Goat
- 3 Garlic Cloves
- 1 1/2 t Oregano
- 1t Cumin, Ground
- 1t Malt Vinegar
- 5 Black Peppercorns, Ground
- 1/4 t Cinnamon, Ground
- 2 Bay Leaves
- Tortillas
- Radishes, Thinly Sliced
- Queso Fresco or Feta or Fresh Goat Cheese
- Pico de Gallo or Salsa Verde
- Romaine, Thinly Sliced
- Cilantro, Chopped
- Onion, Diced
- Lime Wedges
Cut the chilies lengthwise and de-seed them. In a small skillet over medium heat toast the chilies until hot, about 30 seconds per side. Immediately place the hot chilies into a ziplock bag and allow them to steam. When cool, you can peel the skin off the chilies.
Bring a pot of water to a boil and add the tomatoes for 1min. Remove the tomatoes, allow them to cool and peel.
Puree the chilies, tomatoes, garlic, oregano, cumin, cinnamon, black pepper and vinegar in a food processor. Transfer the sauce to a pot and add the bay leaves. Bring the sauce to boil and allow to reduce until thick, about 45mins. Remove the bay leaves before serving.
While the sauce is thickening, heat some olive oil in a heavy skillet and brown the ground goat.
To serve: warm the tortillas in the oven, pour the sauce over the ground goat and mix thoroughly, serve with the accompaniments.
