Learn to love the meat you produce
Recipes
Goat meat is a lean red meat that can be delightful when cooked correctly. Unfortunately, few recipes exist! I intend to fix this by sharing our family’s favorite meals.
Pulled Goat Burritos
Ingredients
- 1-2 goat loin roast(s)
- 1 cup lemon juice
- 1 packet of taco seasoning
- 1 can (19 oz) enchilada sauce
- 1 seeded and chopped jalapeno pepper
- 1 cup chopped onion
- 1 can (16 oz) refried beans
- 2 cups shredded chihuahua or cheddar cheese
- 8 – 12 flour tortillas (soft taco size)
“This recipe is a family favorite and kid approved by my 12, 5, and 2-year-old children. It is an easy starter dish to get your family asking for more goat meat.”
5/5
- Place goat roast(s) in a large ziplock bag and add the lemon juice. Toss to coat, place in refrigerator overnight.
- Remove the roast(s) from the ziplock bag and discard the lemon juice. Add roasts to a 4-5 quart slow cooker.
- Rub roast(s) with taco seasoning.
- Sprinkle the jalapeño pepper and onion onto the roast(s).
- Add the enchilada sauce (should nearly cover the roast(s), but not entirely).
- Cover and slow cook on low for 6-8 hours or until meat is tender.
- Remove meat from the slow cooker with a slotted spoon and shred meat discarding all bones and/or excess fat. Keep warm. Do not discard the sauce (you will need this for the burritos).
- Preheat oven to 425°.
- Grease an 11×7 inch baking dish (depending on how many burritos you make, you may need an additional 7×7 inch baking dish).
- Place refried beans, pulled goat meat, and cheese in each flour taco shell (reserve approximately 1 cup of cheese for later). Roll up and place seam-down in a side-by-side baking dish.
- Skim fat from the sauce in the slow cooker and drizzle approximately 1 cup of sauce over the burritos (1/2 cup for 7×7 baking dish, if needed). Discard remaining sauce.
- Sprinkle remaining cheese on top of the burritos.
- Bake burritos, uncovered, for approximately 10-15 minutes, or until cheese is melted.