So I've been cooking my way through a goat. Not literally, mind you, but I wanted to give all of the cuts we sell a try.
This weekend, it was goat ham.
Now the secret to goat is low and slow. I swear, that's it. There is nothing else.
Do not pull out a package of goat meat, no matter the cut, the age, the size, if you're in a hurry. It won't work and you'll end up disappointed.
Me? Lately I've been cooking anything that takes a lot of time.
First of all, I need the distraction.
Secondly, the weather is cool and I love the way my gas stove heats my kitchen, makes it all cozy and warm.
With this recipe, you also get the delicious, spicy smells of the chilies and the meat.
8-10 dried chiles (the recipe I was "following" called for guajillo but I used the dried riestas we had from the farm)
2 tsp cumin seed
3-4 T oregano
8 sprigs thyme, leaves stripped from the branches
6 garlic cloves, peeled
1/2 sweet onion
1/4 cup cider vinegar 1/4 cup olive oil
salt to taste
1 goat ham (mine was about 1.5 lbs)
Place the dried chiles in boiling water and allow to rehydrate for 20 minutes.
Cut off tops and scrape out seeds.
Place chiles, cumin, oregano, thyme leaves, garlic, onion, vinegar, oil and salt into a food processor and puree.
Cover goat in marinade, wrap in foil and place in fridge for 24 hours. (Ok, I didn't wait quiet that long.)
Remove from fridge and allow goat 1 hour to come to room temperature.
Place goat and marinade into a cast iron skillet, wrap very well with foil, and bake at 325 for 2 hours or until goat is tender and falling off of the bone.
As soon as meat is cool enough to handle, pull meat from bone and shred. Top with some of the marinade and serve with tortillas.