Ingredients
Marinade:
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3 ancho chile peppers
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1 cup white vinegar
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15 whole black peppercorns
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1 (1 inch) piece fresh ginger root
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2 garlic cloves, peeled
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3 whole cloves
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1 pinch dried marjoram
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1 pinch ground cumin
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1 pinch dried thyme
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4 ½ pounds goat leg
Meat Sauce:
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2 pounds plum tomatoes
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2 cups water
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3 whole black peppercorns
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2 garlic cloves, peeled
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2 whole cloves
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1 pinch dried marjoram
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1 pinch dried thyme
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1 pinch ground cumin
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salt to taste
Hot Sauce:
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30 chiles de arbol
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¼ cup white vinegar
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10 whole black peppercorns
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1 clove garlic, peeled
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2 white onions, minced
Directions
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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.
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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.
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Place goat in a bowl and pour in marinade, coating goat completely. Cover and refrigerate for 8 hours.
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Preheat oven to 350 degrees F (175 degrees C). Transfer goat and marinade to a baking dish; cover with a lid or aluminum foil.
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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.
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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.
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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.
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Pour meat sauce into a small saucepan and season with salt; bring to a boil. Reduce heat and simmer over low heat.
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Bring a pot of water to a boil; add chiles de arbol and boil until soft, about 5 minutes. Drain.
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Blend softened chiles with 1/4 cup vinegar, 10 peppercorns, 1 garlic clove, and salt until hot sauce is smooth. Strain into a glass.
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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.
Nutrition Facts (per serving)
| 341 | Calories |
| 3g | Fat |
| 38g | Carbs |
| 31g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 16 | |
| Calories 341 | |
| % Daily Value * | |
| Total Fat 3g | 4% |
| Saturated Fat 1g | 4% |
| Cholesterol 60mg | 20% |
| Sodium 105mg | 5% |
| Total Carbohydrate 38g | 14% |
| Dietary Fiber 3g | 9% |
| Total Sugars 3g | |
| Protein 31g | 61% |
| Vitamin C 24mg | 26% |
| Calcium 121mg | 9% |
| Iron 4mg | 24% |
| Potassium 608mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
