Slow-Roasted Goat Tacos with Sweet Corn Succotash
Makes 24 small tortillas
- 6 pounds goat meat
- 2 teaspoons cumin
- 2 cloves garlic
- 4 chilies
- 3 teaspoons kosher salt
- 1 quart goat stock
- 1⁄2 pound bacon
- 2 onions, chopped
- 2 cloves garlic, minced
- 12 ears of corn, kernels of , cob milked
- 2 chiles
- 1 pound okra
- 1 pound cherry tomatoes
- 4 tablespoon apple cider vinegar
- 1⁄2 cup basil, chiffonade
- 24 tortillas (small)
Slow Roasted Goat:
Preheat oven to 275 degrees. Mix goat stock and ingredients in Dutch oven. Add goat meat. Cover tightly. Cook for six hours. Remove from oven, allow to cool slightly and shred with fork. Place back into stock to keep warm.
Cook bacon in large skillet over moderate heat until almost crisp. Add onion and cook until softened. Add garlic and cook for one minute. Then add corn, chiles, okra and tomatoes and cook until vegetables are tender. Stir in vinegar, basil and salt.
Spoon heaping portion of goat meat in center of tortilla. Add tablespoon of succotash on top and serve.
Mully’s Brewery Hazy Not Lazy IPA
About the Recipe
Chef: Craig Sewell, Southern Maryland Agricultural Development Commission and Southern Maryland Meats (St. Mary’s County)
Chef Craig Sewell is the Marketing and Livestock Specialist at the Southern Maryland Agricultural Development Commission, and the Director of Southern Maryland Meats brand. He was formerly chef and owner of A Cook’s Café for 15 years. Chef Craig was a recipient of the Governor’s Buy Local Challenge Award in 2011.
Producer: Benson Tiralla, Monnett Farms (Calvert County)
Products used in the recipe: Goat Meat.
The Monnett family established themselves in Calvert County in the late 1700s. Their farm became the homestead of Lois and Dennis Monnett in 1920. Their primary crop was tobacco until Dennis Monnett Jr. retired from farming in the late 1980s. In 2007, Benson Tiralla (the grandson of Dennis Monnett Jr.) returned to the farm with his wife, Jamie and a new chapter in the farm history began. Benson and Jamie have pursued a pasture-based farming system. Their cattle, sheep, and goats are raised entirely outdoors on pasture, in a rotational grazing system. Pigs are kept along the edges of the pasture in wooded areas to control encroachment of the forest into the pasture land.
Producer: David Paulk, Sassafras Creek Farm (St. Mary’s County)
Products used in the recipe: Vegetables.
David and Jennifer Paulk own and operate Sassafras Creek Farm. David is a full-time farmer and was inspired to start farming after his Navy career. He enjoys studying farming techniques, trying new vegetable varieties, and teaching others about small scale vegetable farming.
Producer: Nottingham Store Taqueria (Prince George’s County)
Products used in the recipe: Tortillas.
This recipes along with many others were published in the 2018 Buy Local Cookout Recipes Cookbook.
The Governor’s Buy Local Cookout is the kickoff to the Buy Local Challenge Week and our 2nd Annual Buy Local Challenge Celebration on Monday, July 30th is the bookend. 12 Days, 3 amazing events, and lots of fun!