Executive Chef Jesse T. Perez
Fuego at the Maya
LONG BEACH, CA
2 lbs goat meat, stew cut
4 each garlic cloves, crushed
1 each yellow onion, quartered
4 each epazote sprigs
1 T coriander seeds
1 T black peppercorns
1/2 T Mexican oregano
1 cup ancho chile paste (see recipe below)
2 each Mexican beers (Pacifico, Corona or Tecate)
1 qt chicken stock
Salt to taste
Place all ingredients in large saucepot and bring to a rapid boil. Season with salt and then place down to a simmer and braise goat until fork tender. Once goat is tender, remove from the braising liquid and shred goat to desired consistency. Season the goat with salt and pepper and place to the side.
Meanwhile, strain the braising liquid and season with salt and pepper to taste.
Using fresh corn tortillas (recipe below), place shredded goat into tortillas and garnish with thinly sliced radish, chopped cilantro, diced yellow onion, and diced tomato. Serve with fresh lime wedges.
Ladle a cup of the braising liquid (consommé) into a small bowl or cup. Garnish with chopped epazote, diced yellow onion, and the squeeze of a fresh lime wedge. Serve piping hot.
INGREDIENTS [Masa for Corn Tortillas and Sopes]
1 bag Maseca
4 T salt
3 qt hot water (a little more or less based on feel of the masa)
Using a stand mixer, combine the Maseca and salt. Mix well on low speed and then slowly add the water until a smooth masa forms. Once masa is at desired consistency, mix on medium speed for 30 seconds to mix further. Place prepared masa in plastic wrap and let sit for 30 minutes before preparing tortillas or sopes.