|RIP, you big goof. <3|
The original recipes that we worked from can be found by clicking on the links above, but really, we only strayed slightly from them. We altered the Chivo Guisado recipe for crock pot cooking due to us not having as much time for meat marinating as we would have liked, plus we had to make one ingredient substitution. We also doubled everything so there would be enough to go around at dinner. The Mangú recipe we stuck to exactly, except again, for doubling it up. Here they are....
- 4 lbs of cubed goat meat, bone-in
- The juice of 2 large (or 6 small) sour oranges - we couldn't find these, so thanks to some research at The Cook's Thesaurus, we substituted in 2 large regular oranges plus 2 limes.
- 4 Tbs of Worcestershire sauce
- 4 bay leaves, cut in half
- 2 large white onions
- a bunch of fresh cilantro
- 2 bunches of green onions
- 4 garlic cloves
- 1 tsp salt
- 6 Tbs of dried oregano
- 4 Tbs of oil
- 2 Tbs of light brown sugar
- 4 Tbs of tomato paste
1. Chop up the green onions, cilantro and white onions.
2. Ground the garlic, oregano and salt into a paste-like state (we used the food processor for this, but you can also use a mortar and pestle).
3. Mix together the citrus juice, green onions, cilantro, white onions, bay leaves, Worcestershire sauce, oregano/salt/garlic paste plus an extra teaspoon of salt.
4. Add the goat meat pieces, cover and let it rest for a few hours to overnight. (We only had about three hours to let this sit, so here is where the recipe will veer into Crock Pot territory for flavor maximization.)
5. After the meat is marinated, in a heavy skillet, heat up the oil and cook the sugar until it turns a caramel color but not burnt.
6. Sear the goat pieces, reserving any marinate that falls off in the process.
7. While you are searing the meat cubes, add the tomato paste to the remaining marinade and stir to combine.
8. Add the seared meat and the entirety of the marinade/tomato paste mixture to your Crock Pot. Stir to combine.
9. Pour in a pint of water, and cook on low for about 6 hours (we let ours cook overnight while we slept).
10. Remove the meat chunks, then pour everything else left in the Crock Pot (liquid, leftover marinade) back into the same pan you used to sear the meat chunks before. Bring it to a boil and reduce it down until it starts to look like a paste.
|Reducing the sauce - start.|
|Reducing the sauce -middle.|
|Reducing the sauce -finished.|
|Cooked meat chunks - before adding the reduced sauce.|
|Cooked meat chunks - after stirring in the reduced sauce.|
- 8 plantains
- 1 Tbs Salt
- 10 Tbs olive oil
- 1 cup of room temperature water (this isn't the water for boiling, but for mixing into the mash later)
- 1 large yellow onion, sliced fairly thinly
- 2 Tbs fruit vinegar (we found Raspberry Wine Vinegar at Wegmans, so that's what we used)
1. Cut the plantains lengthwise, remove the seeds, peel, and cut the flesh into chunks.
2. Boil the plantains in water (with the 1 Tbs of salt added) until they are very tender.
3. Remove from the water and mash them (we used a regular old potato masher). Add 8 Tbs of the olive oil and mix. Then add the 1 cup of room temperature water and keep mashing until it's all a pretty smooth puree.
4. Move the plantain mash into a serving bowl.
5. Heat the remaining 2 Tbs of olive oil in a pan. Add the onions and cook on low-to-medium heat until they become transparent. Then add the vinegar and a little salt to taste, and cook a few minutes more until the onions absorb the vinegar.
6. Spoon the cooked onions on top of the plantains in the serving bowl, and you're done!
|Ready to eat.|