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Navajo wild tea and herb braised goat tacos
Ingredients
- 1 goat leg, boneless, cut into 4 pieces (3 – 5 lbs.)
- 1 dried bundle Navajo wild tea (Colorado Greenthread)
- 4 tablespoons salt
- 1/4 cup sumac powder
- 1/4 cup smoked paprika
- 1/4 cup blend onion and garlic powder
- 4 tablespoons freshly cracked black pepper
- 1-1/2 cup sunflower oil
- 4 cloves garlic, chopped
- 4 whole large tomatoes, cut in thirds
- 1 white onion, med diced (1 cup)
- 3 tablespoons apple cider vinegar
- 2 teaspoons dried Mexican oregano
- 4 whole culinary sage
- 4 quarts vegetable stock, or water
Three sisters' salsa:
- 2 cups, small, diced butternut squash (sauteed/baked and cooled)
- 2 cups pinto beans (cooked and cooled, or canned optional, rinse)
- 2 cups sweet corn kernels or nixtamalize hominy (frozen or canned optional, rinse)
- 3 whole fresh, small, diced jalapenos (seeds, opional)
- 1/2 cup, chopped cilantro
- 1 cup, small, diced white onions
- 1/4 cup lime
- 1 tablespoon salt
- 3 cups, small, diced tomatoes (with flesh)
Cilantro-sunflower seed sauce:
- 2 cups, fresh chopped cilantro
- 1-1/2 cup, lightly roasted sunflower seeds (unsalted)
- 3-1/2 cups, water
- 1/4 cup agave syrup or maple syrup
Directions
- Combine salt, sumac, paprika, onion powder, garlic powder, black pepper, and oregano. Mix well in a bowl and rub meat with seasoning. Place meat in fridge for one to two hours. Take out of fridge five minutes before cooking.
- Heat sunflower oil in a large cast iron or Dutch oven over medium-high heat. When the oil is hot and a little smokey, add the meat and sear until golden brown on all sides. If using a braising pan, transfer meat and leftover liquid/grease from cast iron to braising pan.
- Add vegetable stock/water, apple cider vinegar, tomatoes, chopped garlic, medium diced onion, Navajo tea bundle, and sage to the Dutch oven or braising pan. Cover, or double foil. Braise at 200 degrees for 3-1/2 to four hours, or until tender (easy to pull).
- Place meat in a separate pan and shred. Blend liquid and braised vegetables with a hand blender or a tabletop blender. Place meat back in pan with liquid, cover and keep warm.
Three sisters' salsa:
- In a medium size bowl combine squash, beans, corn, and onions. Mix well. Add jalapenos, cilantro, and lime juice. Gently stir and mix well. Cover bowl and place in fridge for 15 minutes before serving.
Cilantro-sunflower seed sauce:
- In a blender, combine cilantro and sunflower seeds. Blend at medium speed for five seconds. Add water and blend at medium speed for 15 seconds. Add sweetener and continue blending at medium speed for 15 seconds or until smooth texture. Pour through a strainer and into squeeze bottles or a designated container.
