Plantain Nachos with Shredded Goat

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing a delightful twist to traditional nachos, the Plantain Nachos with Shredded Goat recipe is a mouthwatering fusion of flavors. These crispy plantain chips are topped with tender and flavorful shredded goat meat, creating a delicious balance of textures. The dish is then elevated with a medley of fresh ingredients like tomatoes, onions, and cilantro, adding a vibrant and refreshing touch. Perfect for entertaining or as a unique appetizer, this recipe will surely impress your guests with its unique combination of ingredients and bold flavors.

Keywords: plantain nachos, shredded goat, fusion recipe, crispy chips, fresh ingredients

Plantain nachos with shredded goat recipe details

Plantain nachos with shredded goat recipe, recipe Rating: 4.7
Number of votes:120

This may sound strange, but it is a heavenly sort of international meal! I won’t go on any further, but try it for yourself.
Ready in: 50 mins

Ingredients

Serves: 4

• For The Plantain Crisps:
• 4 Green Plantains, peeled and sliced thinly on the bias
• Oil for frying
• Chili Powder (to taste)
• For The Stewed Goat:
• 2 lb. bone in shoulder of goat
• 2 Carrots, roughly chopped
• 1 Large onion, quartered
• 4 Cloves of garlic, roughly crushed
• 2 Adobo chilies
• 4 jalapenos
• 4 Cups red wine
• Water
• Salt and pepper (to taste
• For The Pico de Gallo:
• 4 Large tomatoes, seeded and chopped finely
• 1 jalapeno, seeded and chopped finely
• juice of 1/2 lime
• 1/4 Cup chopped fresh cilantro
• 1 red onion, finely chopped
• Accompaniements:
• Soured Cream
• Crumbled Mexican Queso Fresco (or feta)
• Chopped spring onions
• lime wedges

Preparation method

Prep: 15 mins | Cook: 35 mins

1. For The Plantains: Preheat oil to high heat, about 360 degrees F. Add plantain crisps and cook for 5 to 10 minutes, or until golden brown.
2. Drain excess oil and sprinkle on chili powder.
3. For the goat: Add all of the ingredients to a large stockpot or souppot, and add enough water to cover.
4. Bring up to a boil, then reduce to a vigourous simmer. Cook for 45 minutes, or until goat falls off of the bone.
5. Remove from the heat, remove the goat from the stock, then allow to cool.
6. Once cooled, shred all of the meat, removing all of the fat and bone, leaving only the shredded meat. I use two forks for this.
7. Set aside.
8. For The Pico De Gallo: Mix all of the ingredients together, and set aside.
9. Assembly: place even amounts of plantain crisps on each plate.
10. On top of this place even amounts of shredded goat.
11. Allow guests to serve themselves the pico de gallo and accompaniments.Cook Information Cleanup:

CookTime: 1 hour | PrepTime: 30 minutes | TotalTime: 0