Tacos, Cabra and Carne Asada - Pensacola Fishing Forum

Go Back   Pensacola Fishing Forum > Misc. Forums > Recipes and Stuff

Like Tree1Likes
  • 1 Post By ChileRelleno
Reply
 
Thread Tools Search this Thread Display Modes
Old 10-21-2018, 12:05 AM   #1
Constitution Conservative
Sailfish
 
ChileRelleno's Avatar
 
Join Date: Jul 2012
Location: Mobile, Al
Posts: 2,464
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.

Marinade
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!"?
"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.






DLo likes this.
__________________
Ragnar Benson:
Never, under any circumstances, ever become a refugee.
Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about.
ChileRelleno is offline   Reply With Quote Quick reply to this message
 

Reply

Quick Reply
Message:
Options

Register Now

In order to be able to post messages on the Pensacola Fishing Forum forums, you must first register.
Please enter your desired user name, your email address and other required details in the form below.
User Name:
Password
Please enter a password for your user account. Note that passwords are case-sensitive.
Password:
Confirm Password:
Email Address
Please enter a valid email address for yourself.
Email Address:
How Did You Find Us?
Tell us how you heard about Pensacola Fishing Forum.

Log-in



Currently Active Users Viewing This Thread: 1 (0 members and 1 guests)
 
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules
You may post new threads
You may post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




All times are GMT -4. The time now is 05:58 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2019, vBulletin Solutions, Inc.
Search Engine Optimization by vBSEO 3.6.0 RC 2
vBulletin Security provided by vBSecurity v2.2.2 (Pro) - vBulletin Mods & Addons Copyright © 2019 DragonByte Technologies Ltd.