Ingredients with Measurements:
- 1 lb. cabrito (goat meat), cut into small pieces
- 1 tbsp. olive oil
- 1 tsp. cumin
- 1 tsp. chili powder
- 1 tsp. garlic powder
- Salt and pepper to taste
- 8-10 small corn tortillas
- 1 cup Pico de Gallo (recipe below)
Pico de Gallo:
- 2 medium tomatoes, diced
- 1/2 red onion, diced
- 1 jalapeño pepper, seeded and diced
- 1/4 cup chopped fresh cilantro
- 1 tbsp. lime juice
- Salt and pepper to taste
Special equipment needed:
- Skillet or griddle
- Mixing bowl
Step-by-step instructions:
1. In a mixing bowl, combine the diced tomatoes, red onion, jalapeño pepper, cilantro, lime juice, salt, and pepper to make the Pico de Gallo. Set aside.
2. In a skillet or griddle, heat the olive oil over medium-high heat.
3. Add the cabrito to the skillet and season with cumin, chili powder, garlic powder, salt, and pepper. Cook for 5-7 minutes or until the meat is browned and cooked through.
4. Warm the tortillas in the microwave or on a griddle.
5. To assemble the tacos, place a few pieces of the cooked cabrito on each tortilla and top with a spoonful of Pico de Gallo.
6. Serve immediately and enjoy!
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Skillet or griddle: medium-high heat
Serving size:
- Makes 8-10 tacos
Nutritional information:
- Calories per serving: 150
- Fat: 5g
- Carbohydrates: 15g
- Protein: 12g
Substitutions for ingredients:
- If you can't find cabrito, you can use lamb or beef instead.
- If you don't have fresh cilantro, you can use dried cilantro or omit it altogether.
Variations:
- You can add avocado slices or guacamole to the tacos for extra flavor.
- You can also add shredded cheese or sour cream if desired.
Tips and tricks:
- Make sure to cut the cabrito into small pieces so that it cooks evenly.
- Don't overcook the cabrito or it will become tough and chewy.
- Warm the tortillas before assembling the tacos to make them more pliable.
Storage instructions:
- Store any leftover cabrito and Pico de Gallo in separate airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the cabrito, place it in a skillet over medium heat and cook until heated through.
- To reheat the tortillas, wrap them in damp paper towels and microwave for 20-30 seconds.
Presentation ideas:
- Serve the tacos on a platter with a side of rice and beans for a complete meal.
Garnishes:
- Garnish the tacos with additional cilantro or lime wedges if desired.
Pairings:
- Serve the tacos with a cold beer or a margarita for a refreshing drink.
Suggested side dishes:
- Rice and beans
- Grilled vegetables
- Corn on the cob
Troubleshooting advice:
- If the cabrito is tough, it may not have cooked long enough. Cook it for a few more minutes until it is tender.
Food safety advice:
- Make sure to cook the cabrito to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Cabrito is a traditional Mexican dish made with goat meat. It is often served in tacos or stews.
Flavor profiles:
- The cabrito is seasoned with cumin, chili powder, and garlic powder for a savory and slightly spicy flavor. The Pico de Gallo adds a fresh and tangy taste to the tacos.
Serving suggestions:
- Serve the tacos on a colorful platter with a side of rice and beans for a festive and delicious meal.
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Region: Mexican