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Drunken Goat Tacos,A Winner, and A Move for Coco

The other day Certain Someone was quick to remind me that I haven't posted in a while. With summer, the holiday and intense, heat, who can honestly think about cooking? I have been eating a lot of cold salads, sandwiches, and takeout. I meant to post last weekend, but I decided to take the opportunity to fully relax. Some big changes are afoot here at Coco Cooks. I will be moving in few weeks to my own domain. After four years of blogging , its about time.I hope you guys come to visit  and stay awhile. I promise the digs will be more snazzy.I confess I know nothing about tech issues, and am fully entrusting myself to VinoLuci, whom seems to be the master of moves and design.
Before we get started on the recipe for Drunken Goat Tacos, I picked a winner finally for the book Substituting Ingredients. The winner is Saretta!Enjoy!

A few months ago while preparing for my Farmers Market Demo, I purchased some ground goat meat from Mint Creek Farms.Normally I see goat sold in pieces with bones, and I was attracted the pureness of the ground goat,without the bones.I decided to make a taco.If you haven't tried goat yet, I don't know what  you are waiting for. Get over your aversion and dig in. I promise you will be pleasantly surprised . Tacos were an easy and quick meal  with my acquisition. This recipe was just thrown together, so follow your own instinct.I call it Drunken Goat Tacos, because I simmered the meat in red wine. 

Drunken Goat Tacos
1 lb ground goat meat
1 -2 ears fresh raw corn on cob, scraped off the cob
1 knob onion chopped (green and white parts)
2 dried Chipolte peppers soaked in hot water and seeded
1 tablespoon vegetable oil
2 cloves garlic
1 teaspoon cumin
1/2 cup  dry red wine
salt and pepper to taste
Corn Tortillas, sour cream, wedges of lime, green tomatillo salsa, and Cojita Cheese

 In a small bowl , soak the dried Chipoltes in boiling hot water for 15-20 minutes.
In a heavy skillet, heat oil. Add corn kernels, chopped onion. Soften and brown on medium heat. Remove Chiplote's from hot water, de seed, and chop.Save the reserved water.Add to the skillet. Add ground goat to skillet and brown on medium/high heat.Season with cumin, salt, pepper, garlic. Add a bit of the reserved water to aid the meat in cooking( a few tablespoons at a time). As liquid evaporates add more. Then add red wine and simmer until all liquid is absorbed/ The meat should be moist  but still crumbly.
Serve with Corn Tortillas, sour cream, wedges of lime, green tomatillo salsa, and Cojita Cheese.

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Ruralrose said...

what a wonderful development! stay cool! peace

Saretta said...

Thank you Coco! I think that book is going to be really useful for me. I live in Italy and often can't find ingredients in US recipes, so hopefully I'll get some substituting ideas here! :-)))

Rosa's Yummy Yums said...

Congrats to the winner! Those sound and love fabulous! That goat meat must add a wonderful layer of flavor to the whole...


Rosa said...

I love goat meat and with all the other ingredients in these tacos, I would totally go for them.

Happy Weekend!

The Duo Dishes said...

There's no aversion to goat. It's a pretty awesome meat. Stewed goat may have been the first taste of it, but ground goat is totally new. Great find!

The Caked Crusader said...

Can't wait to see the new site. I'm thinking about it too but keep putting it off!

Lori Lynn said...

I must try goat tacos.Yours look great!
I thought you were going to be writing about Stephanie Izard when I saw the title, I hear her restaurant is open.

~~louise~~ said...

I've been slacking off on the posting lately too Courtney. A new home may just be what I need to get my mojo back. Congrats to you and your move. You know I will follow you where ever you go!!!

Great recipe. I've just connected with a goat meat resource here in PA. I've yet to go get it. Your presentation and recipe have inspired me to move my butt!

Thanks for sharing and much luck to you my friend:)

raquel said...