Serious Eats: Recipes

Cook the Book: Goat Mole Rojo

[Photographs: Marcus Nillson]

Goat shows up on menus all over Mexico and if you're particularly lucky, at your local taqueria in the form of tacos de cabrito or tacos de chivo. We thought we'd start out our week of goat-centric cooking with Goat Mole Rojo from Goat: Meat, Milk, Cheese by Bruce Weinstein and Mark Scarbrough. The rich, chile simmered stew is a wonderful introduction into the world of cooking with goat.

Unlike darker, more chocolaty moles, this one is based around an herby, smoky ancho chile paste. It begins, as many great dishes do, with onions and garlic softened in rendered bacon fat. Chunks of goat stew meat are added and browned and left to simmer in the puréed chile paste with oregano (one of the unsung heros of Mexican cooking), thyme, bay, Worcestershire, a bit of vinegar, and chicken stock. The sauce cooks down deep red and the goat releases all of its lightly gamey fat into the sauce. Ripe plantains are added for the last hour of cooking, adding a banana-like sweet-starchiness to the mole.

Spicy, dark, and just a little bit sweet, this mole is just waiting for a scoop of rice to be served over it and plenty of warm tortillas to scoop up all of that great goaty sauce. And if you'd like to take a cue from those fantastic goat tacos, you can serve it with a sprinkle of chopped cilantro and a handful of diced raw or even pickled onions.

As always with our Cook the Book feature, we have five (5) copies of Goat: Meat, Milk, Cheese to give away this week.

Adapted from Goat: Meat, Milk, Cheese by Bruce Weinstein and Mark Scarbrough. Copyright © 2011. Published by Stewart, Tabori & Chang. Available wherever books are sold. All Rights Reserved.

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