Slow-Steamed Goat with Mild Chile Seasoning

INGREDIENTS

INSTRUCTIONS

With a sharp heavy knife, cut the hind-quarter into 2 pieces through the
joint at the top of the leg. Place it in a large deep non-metal dish. Heat
a cast-iron skillet or a griddle over medium heat. Tear the chiles into
flat pieces and toast them a few at a time, pressing them against the hot
metal surface with a spatula until they crackle and blister. Turn to the
other side and toast again. Transfer the chiles to a bowl, cover with hot
water, and soak for 30 minutes. Meanwhile, toast the unpeeled garlic on the
griddle until blackened outside and soft inside. Peel, discard the skins
and transfer the softened cloves to a blender. Drain the soaking chiles,
reserving the soaking liquid, and add them to the blender along with the
vinegar. Add the cumin, black pepper, 1 teaspoon of salt, and 3/4 cup of
the chile-soaking water. Blend until completely smooth, scraping down the
sides as necessary. Push the paste through a medium strainer. Remove 1/2
cup of the paste, stir the sugar in, and set it aside for the final
glazing. Spread the remaining chile paste over the goat, cover and
refrigerate for at least 4 hours, preferably overnight. Preheat the oven to
325 degrees. Set a roasting rack inside a large Dutch oven or heavy
casserole. The rack should rise 1 inch above the base of the pan, if it
does not, prop it up with upside-down ramekins or small empty cans. Pour 3
cans of water in the bottom of the pan and place the goat on the rack. Add
water to the masa harina mixture if necessary to make a soft dough. Roll
tennis ball sized pieces of dough between your palms to make long ropes
about 3/4-inch in diameter, then press them firmly all around the top edges
of the baking dish. Set the lid in place and press it into the masa to make
a firm seal. Bake the goat for 3 hours. Break the seal by tapping the
hardened masa with a cleaver or a mallet, then remove the lid and carefully
lift out the goat meat, which will be very tender. Remove the rack from the
pan and spoon off the fat. Measure the broth; you will need 1 quart, so
make up the level with water if necessary. Pour the broth into a small
saucepan and again skim off the fat. In a mortar and pestle or a food
processor, puree the roasted tomatoes and add them to the broth. Add the
oregano and simmer the mixture over medium-low heat, covered, for 20
minutes. Stir in 1/2 teaspoon of salt. While the broth is cooking, remove
the bones, excess fat, and place the goat meat on a large baking sheet and
brush with the reserved chile paste. Bake at 325 degrees for 10 minutes
just to set the glaze and heat the meat through. Slice the meat across the
grain and place it in large shallow heated bowls. Ladle over a generous
amount of the broth and scatter a little diced onion and cilantro over each
bowl. Serve with wedges of lime. This recipe yields 6 servings.
Comments: To roast a tomato, heat a dry skillet or griddle over high heat.
Roast the whole tomato, turning when the bottom is slightly charred, until
it is golden brown with charred patches on all sides, but not burned (the
flesh will be quite mushy). Leave the skin on.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6247 broadcast 04-11-1997) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-17-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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