Mexican Barbacoa Nachos


PRODUCTS USED IN RECIPE

Tri-Color Triangle*— white, red, blue
Mexican Barbacoa Nachos

Original Recipe Serves 12

Prep Time 120 min
Cooking Time 240 min

INGREDIENTS

36 oz.  Pre-Fried Tri-Color Triangle Tortilla Chips (08613)  
6 each  Guajillo Chiles  
1 each Spanish Onion , cut in half 
1 lb.  Tomatillos , husks removed 
4 each Red Jalapeño Peppers , whole 
2 cups White Wine  
1/4 cup Sherry Vinegar  
8 each  Garlic Cloves , chopped 
1 Tbsp.  Oregano , dry 
6 each  Bay Leaves  
1 each  Orange , juiced 
Salt and Pepper , as needed   
7 lbs.  Goat Shoulder , bone-in , cut into sections 
1 lb.  Banana Leaves 
3/4 cup  Cilantro Leaves 
18 oz.  Tomatoes , chopped 
1 1/2 cups Spanish Onion , chopped 
1 1/2 cups Mexican Seasoned Sour Cream , see related recipe 
12 each  Limes Wedges 

DIRECTIONS

1.) Pre-heat oven to 350°F.

2.) Roast Guajillo peppers for 3-5 minutes. Remove from oven and place in cool water. Allow to soak until softened.

3.) To make marinade: In oven, roast onion, tomatillos, and jalapenos for 15-20 minutes or until softened. Allow to cool. In a blender, combine roasted vegetables, softened chiles, wine, vinegar, orange, garlic, oregano, bay leaves and orange juice. Blend until marinade forms.

4.) Pour marinade over goat meat, cover and allow to marinate for minimum 2 hours or overnight. Store in refrigeration.

5.) Pre-heat oven to 350⁰F.

6.) Remove goat from marinade and place one section on a banana leaf. Wrap banana leaf up and around to form a package. Wrap package in tin foil. Repeat for remaining sections of goat. Place on parchment-lined sheet tray and bake for 4 hours, or until tender. Once cooked, allow to cool a bit, remove bones and shred meat.

7.) To plate: place 3 oz. of tortilla chips on a plate, top with 3 oz. goat meat, 1 tbsp. cilantro, 1.5 oz. chopped tomato, 2 tbsp. onion, 2 tbsp. seasoned sour cream and a lime wedge.

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