Cabrito Barbacoa With Mango Salsa (tex-mex)

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 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)

Recipe

• 1 trim excess fat off goat roast. place in pressure cooker with water, garlic, jalapenos, and onions.
• 2 pressure cook for 1 1/2 hours till fork tender. remove from cooker, remove excess fat, and shred with fork. keep warm.
• 3 peel and chop mango.
• 4 combine mango with onion, cilantro, scotch bonnet, vinegar, and sugar. leave at room temperature till ready to serve.
• 5 for the tortillas: combine flour, salt, and oil. mix till crumbly.
• 6 add warm water until you can gather dough into a ball.
• 7 transfer to a floured surface and knead until smooth and elastic (about 5 minutes).
• 8 cover with plastic wrap and set aside for at least 30 minutes or up to 2 hours.
• 9 divide dough into 12 equal parts.
• 10 roll each portion into a ball and roll out on a floured surface until it forms an 8 inch circle.
• 11 place flour tortillas on a hot griddle and cook for 30-40 seconds on each side. tortillas should puff slightly.
• 12 to serve: place some shredded goat on the center of a tortilla, sprinkle with salt, spoon on a little salsa, fold and enjoy.