Goat shoulder- 1.4kg bone in 1tbsp each: smoked paprika, cumin, and brown sugar 1 tsp each: salt, cayenne 2 garlic, crushed 1 onion, chopped 1x 400g can plum tomatoes ½ can water
100g salted tortilla chips 50g grated cheddar or Monterey jack cheese Jalapenos Coriander 1 lime 150ml sour cream Salsa- tomatoes, red onion, coriander, lime juice, salt Guac- avocado, tomatoes, lime, coriander, salt
Preheat oven to 150c Place the goat in a lidded casserole, then tip in all the spices, the onion, garlic and tinned tomatoes along with half a can of water. Break the tomatoes up between your fingers then rub everything together, coating the meat evenly. Cook in the oven for 4 hours. Remove any large fatty bits then pull the meat apart with two forks, mixing with all the juices from the pan. Season to taste.
Scatter the tortilla chips over a lined roasting tray, then top with 1/3rd of the shredded goat meat. Layer up with cheese before baking at 200c for 5 minutes or until warmed though and bubbling. Serve with coriander, jalapenos, sour cream and a squeeze of fresh lime.