Photo by Kristen Loken
Goat Tinga Sopes
Goat Tinga: 3 pounds boneless goat leg or shoulder roast 3 bay leaves 3 cups water 1 teaspoon salt 1 onion, quartered 4 garlic cloves 2 tomatoes, quartered 3 chipotle chiles in adobo, plus 4 teaspoons sauce
Sopes: 2 cups masa harina (corn flour) ¼ teaspoon salt 1 tablespoon shortening 1¼ cups warm water
Fillings: Cabbage, shredded Radishes, thinly sliced Queso fresco, crumbled
Cilantro and lime infused green peanut oil
Chopped roasted peanuts
Goat Tinga: In a slow cooker, add the goat, bay leaves, water, salt, onion, garlic and cook for four to six hours.
Using a slotted spoon, transfer the goat to a plate; let cool slightly, and then tear it into smaller pieces. Discard bay leaves and reserve broth.
In a blender, put the boiled onion and garlic cloves, tomato, chipotle peppers including adobo sauce and goat broth. Puree until smooth.
In a large saucepan add the shredded goat and the chipotle sauce from the blender. Bring to a boil, reduce heat, and simmer for 30 minutes. Add salt to taste.
Sopes: In a mixing bowl combine the masa harina and salt. Add the shortening and rub in with your fingers so that it is evenly distributed. Add warm water and knead until mixture is smooth and slightly sticky. If the dough is dry add more water, 1 tablespoon at a time. Dough should be soft and moist like play-dough and not dry. Divide dough into 10 portions. Cover with a damp cloth to keep the dough soft and moist.
Line a tortilla press with plastic wrap. Place a ball of dough on the press and cover with another piece of plastic wrap and press down to form a little 1/4-inch-thick patty. Peel off the plastic wrap. (If you don’t have a tortilla press you can use a heavy skillet or pot to make the dough patties or use your hands to form a patty.) Repeat with remaining balls of dough.
Preheat an ungreased comal (griddle) on medium-high heat. Cook a patty on the comal for about 1 to 2 minutes on each side until dry. While the cooked patty is still warm and as soon as you are able to handle it, pull the dough of the patty up and outward towards the edge, creating a little ridge of dough all the way around the circle to create a little “boat” or sope. Repeat with the remaining patties.
Once sopes are formed place back on the hot comal to cook for approximately 2 minutes on each side, or until browned.
Filling the Sopes: Fill each sope with shredded goat tinga and sprinkle with cabbage, slices of radishes, and queso fresco, topped with Chopped roasted peanuts and a drizzled of the Cilantro and lime infused green peanut oil (simmered cilantro in green peanut oil, than purred and strained, seasoned with lime
Courtesy of The Culinary Institute of America - St. Helena, California