4 pounds goat leg, cut into 2” chunks
2 tablespoons of Matouk’s hot sauce
2 tablespoon of ginger, grated
1 tablespoon of garlic, minced
1 lime, juiced plus lime wedges to serve
½ jalapeno pepper, minced (optional)
A handful of cilantro, roughly chopped
salt to taste
Corn tortillas to serve
Avocado slices to serve
1 red onion, thinly sliced
1 cup of shredded carrots
1 cup of shredded cabbage
3 Roma tomatoes, sliced
½ cup apple cider vinegar
½ cup of water
1 habanero pepper
salt, to taste
black pepper, to taste
- Prepare the pickled kachumabri. Add onions and salt in a medium bowl and massage the salt into onion pieces. Keep salted onions covered in cold water for 10 minutes then drain. (This helps reduce the kick of the onion).
- In a small saucepan set over medium heat combine vinegar and water. Bring to a simmer, then add in the onions. Remove from pan and allow to cool to room temperature.
- Add in tomato, carrots, cabbage, salt, pepper, vinegar, water, and habanero pepper. Let the kachumbari sit for at least a half-hour or transfer to a mason jar to store for up to 1 week.
- Preheat the oven to 400°F. In a mixing bowl, whisk together garlic, ginger, limes, salt and Matouk’s hot sauce. Place the goat meat into a ziplock bag and pour the marinade over the meat. Let the goat marinate for about 24 hours.
- Place the goat meat onto a lined baking sheet and roast for 1 hour, until meat is browned on all sides and is fork-tender.
- Transfer roasted meat into a mixing bowl. Toss together with lime, cilantro, and jalapeños if using.
- Serve with tortillas, cilantro, lime, avocado, and pickled kachumbari.