Tacos, Cabra and Carne Asada - Pensacola Fishing Forum

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Old 10-21-2018, 12:05 AM   #1
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Join Date: Jul 2012
Location: Mobile, Al
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Default Tacos, Cabra and Carne Asada

So I've two Butts in the smoker tonite, and some more plans for tomorrow.

A while back I picked up a nice shoulder of goat and have been debating what to do with it.
And today I found a good deal on Skirt steaks at Costco.
Conclusion reached, I'm falling back on what I know and going Mexican.
Tomorrow will be Barbacoa de Cabra and Carne Asada.

The Skirt is easy, marinate and grill.
The goat I'm going a little more in-depth with.

The goat is going into a overnight marinade.
Then it'll get smoked for a few hours with mesquite.
And finally put in a dutch oven with a Pasilla chile sauce and slowly braised till tender.

2 7oz can of Herdez salsa casera
1 lemons, juice/peels
1T garlic, chopped
1/2C fresh cilantro, chopped
1/8C fresh oregano
1/2t salt
1/4t cumin seed

Can you say "tacos!"?

Carne Asada Marinade
1/4C olive oil
1/2C orange juice
2T soy sauce
Juice and peels of 2 limes
4 garlic cloves, chopped fine
1 jalapeno chile, chopped fine
1/2C cilantro, chopped
1/2t salt, cumin
1/4t black pepper
3lbs skirt steak

Marinate over night, and then grill over VERY HIGH heat 3-5 minutes on each side
Slice thinly across the grain

Cabra ready for the smoker.
Smoking over mesquite at 250-275 for about two hours.
Then into a dutch oven with a Pasilla chile sauce and slowly braised till tender.

Carne Asada ready for the grill, I'll hold this till early evening.

Out of the smoker and into the dutch oven.
275 till it falls apart.

The cabra/goat was taking much longer than expected.
The family was hungry so I whipped up the Arroz Mexicana and grilled the Carne Asada.

The cabra took four and half hours to get tender in the dutch oven, but it finally made it and it is good!
Braised in this manner it was much like a spicy version of Osso Bucco.

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