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Goat Tacos are a mainstay in Mexico, and a very popular dish served at taco stands and street vendors. I learned how to make tacos de cabra, after a trip to Baja California, after careful observation and lots of notes.

Special tools:  Cast iron comal, zip-lock bag (to marinade meat in)
Preparation time:  About 10 minutes
Cooking time:  About 10 minutes, allow marinate meat overnight
Yield:  1 serving of 2 tacos

6 oz goat meat, coarsely chopped
4 corn tortillas, CD-sized
1/2 cup cabbage, shredded
1/4 cup fresh cilantro, chopped
1/4 cup white onion, diced; you can substitute any variety, including green onions
1/4 cup red wine vinegar
1/4 cup olive oil
Salt to taste

Mix vinegar and olive oil together for marinade.  Coarsely chop meat into small pieces.  Put into freezer bag with vinegar and olive oil and marinate overnight.

Chop cabbage, onion and cilantro; set aside.  Remove meat from marinade; discard marinade.  Heat comal.  Over medium heat, place meat on comal, and cook over medium heat, stirring constantly, until done; about 6 minutes.

Place tortillas on comal.  Cook on one side until brown spots appear, about 20 seconds.  Turn and cook on other side until brown spots appear, about 10 seconds.  Add meat and garnishes; serve immediately.

When it comes to tacos, most people don't associate goat as a meat of choice, unless you're in Mexico.  Goat meat tastes very similar to lamb, in fact if you can't find goat meat, lamb can be substituted with very good results. However, any well-connected butcher should be able to find goat meat.

Photo:  This tortilla is ready to be taken off the comal.  Note that the surface has bubbles and small brown spots have appeared.  It is now soft and pliable and ready to use...

Why do I eat tacos de cabra?  Because they're good and they're good for you.  I thrive on "exotic" foods, especially food that I've eaten during my travels to Mexico.  In northern Mexico, you can find tacos de cabra at just about any taco stand or roadside vendor.

Photo:  Marinated goat meat is cooking on the comal.  Be sure to cook the tortillas before the meat!

OK, what is a comal?  It's a Mexican griddle, a round, almost flat, cooking pan, without sides, with a handle, and it's about 10-1/2" in diameter and made of cast iron, of course.  If you don't have a comal, a griddle will work just fine.  In Mexico, most taco stands use a propane-fired, stainless steel griddle for cooking, however I prefer cast iron.  Heck, you could cook tacos de cabra in a plain ol' frying pan with good results!

Photo:  Tacos de cabra, garnished, and ready to eat.  I used red onions instead of white onions, as that's what I had on hand.  Actually, any variety of onions can be used.

At taco stands in Mexico, you'll find that, in addition to the garnishes I've listed, that you'll find Salsa Cruda and Guacamole-Tomatillo salsa offered as garnishes, most often kept in large bowels.  Customers can spoon on the garnishes of their choice for a custom-made taco.

With tacos de cabra, you can't go wrong.


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