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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Preparation Time

  Cooking Time - 260 minutes, Preparation Time - 35 minutes

• Source

  All Recipes

| 1. Bring a pot of water to a boil; add ancho chile peppers and cook for 5 minutes. Remove from heat and let chiles soak in the hot water until soft, about 10 minutes; drain. | 2. Blend softened chiles, 1 cup vinegar, 15 peppercorns, ginger, 2 garlic cloves, 3 cloves, 1 pinch marjoram, 1 pinch cumin, and 1 pinch thyme in a blender until marinade is smooth. Strain marinade into a bowl. | 3. Place goat in a bowl and pour in marinade, coating goat completely. Cover and refrigerate for 8 hours. | 4. Preheat oven to 350 degrees F (175 degrees C). Transfer goat and marinade to a baking dish; cover with a lid or aluminum foil. | 5. Bake in the preheated oven until goat is very tender, about 3 1/2 hours. Remove lid or foil and cook until goat is browned, about 15 minutes. Pour meat juices into a container and reserve. Cover the goat to keep warm. | 6. Bring a large pot of water to a boil; add tomatoes and boil until soft, 5 to 10 minutes. Drain and let tomatoes cool until easily handled. | 7. Peel tomatoes and place in blender with reserved goat juices, 2 cups water, 3 peppercorns, 2 garlic cloves, 2 cloves, 1 pinch marjoram, 1 pinch thyme, and 1 pinch cumin. Blend until meat sauce is smooth. | 8. Pour meat sauce into a small saucepan and season with salt; bring to a boil. Reduce heat and simmer over low heat. | 9. Bring a pot of water to a boil; add chiles de arbol and boil until soft, about 5 minutes. Drain. | 10. Blend softened chiles with 1/4 cup vinegar, 10 peppercorns, 1 garlic clove, and salt until hot sauce is smooth. Strain into a glass. | 11. Cut goat into bite-sized pieces and serve with a generous amount of meat sauce and hot sauce on the side. Sprinkle onion over goat. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
marinade				1815.6041	0.0	403.9209	10.2
ancho chile pepper	3			1815.6041	0.0	403.9209	10.2
white vinegar	1	cup		42.84	0.0952	0.0	0.0
black peppercorn	15			1815.6041	0.0	403.9209	10.2
ginger root	1	piece		-	-	-	-
garlic clove	2		peeled	1815.6041	0.0	403.9209	10.2
clove	3			17.262	4.1284	0.3761	0.8190000000000001
marjoram	1	pinch		0.1016	0.0227	0.0047	0.0026
cumin	1	pinch	ground	0.4922	0.0581	0.0234	0.0292
thyme	1	pinch		0.0505	0.0122	0.0028	0.0008
goat leg	4 1/2	pounds		1815.6041	0.0	403.9209	10.2
meat sauce				-	-	-	-
plum tomato	2	pounds		1815.6041	0.0	403.9209	10.2
water	2	cups		0.0	0.0	0.0	0.0
black peppercorn	3			1815.6041	0.0	403.9209	10.2
garlic clove	2		peeled	1815.6041	0.0	403.9209	10.2
clove	2			17.262	4.1284	0.3761	0.8190000000000001
marjoram	1	pinch		0.1016	0.0227	0.0047	0.0026
thyme	1	pinch		0.0505	0.0122	0.0028	0.0008
cumin	1	pinch	ground	0.4922	0.0581	0.0234	0.0292
salt	to taste			-	-	-	-
hot sauce				-	-	-	-
de arbol	30	chiles		1815.6041	0.0	403.9209	10.2
white vinegar	1/4	cup		42.84	0.0952	0.0	0.0
black peppercorn	10			1815.6041	0.0	403.9209	10.2
garlic	1	clove	peeled	4.47	0.9918	0.1908	0.015
white onion	2		minced	128.0	29.888	3.52	0.32

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.