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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 176
Calories From Fat: 13
Total Fat: 1.5g
Cholesterol: 0mg
Sodium: 53.9mg
Potassium: 162.8mg
Carbohydrates: 37g
Fiber: 2.8g
Sugar: 1.8g
Protein: 4.3g