This weekend the goats escaped the city and headed to the country! We have been working with Spence Farm for years, and were happy to get another chance to visit the farm and Marty, and cook some tasty goat tacos! I told a few of you I would share recipes for the dishes I made in my demo, so here ya go!
Masa Chips
1 c masa flour
3/4 cup luke warm water
1/4 teaspoon salt
mix all together in bowl.let rest 3-5 minutes.place 2 tablespoons of dough into a ziplock bag and flatten using tortilla press, if you don’t have a press roll out a 1/16 inch thickness or 3 in diameter.cut the circle into quarters.fry in oil until golden.
Tomato Jam
Yield: 2 quarts
1 Red Onions, very thinly sliced
2 Cloves of Garlic, shaved
6 Medium to Large Diced Heirloom Tomatoes
2/3 cups Sugar
½ Tbsp Salt
2 Tbsp Malt Vinegar
2 tsp Soy
In a medium sauce pot, sweat onions and garlic in a small amount of oil, until melting.
Sprinkle sweating vegetables with a small amount of salt to prevent caramelization. Add
tomatoes, sugar, remaining salt and vinegar. Cook on medium heat, stirring regularly for
45 minutes to an hour. Season with soy and cool.
Pickled Peppers
1 lb peppers, seeded and sliced into rings
2 cups distilled vinegar
1/4 cup salt
1 cup sugar
Bring vinegar, salt, and sugar to a boil to combine.
Pour brine over peppers and press down with a bowl to weight.
Cool to room temp and refrigerate.