Birria de chivo!

Went to Los Temos Taqueria just north of Salem, Oregon today for lunch. Wonderful birria de chivo and tortillas de maiz hecha a mano.. and the goat broth is a restorative.

North of Salem on 99E

Also, El Torito is adding a section that will be a taqueria.. wonderful news.


Goat stew for Easter.

A bit late.. but I got some good halal goat in OPKS. The recipe was originally for lamb.



1 tbspn olive oil,  750g goat shoulder, cut into 4-5cm cubes

Halal goat

1 onion, finely diced,  4 garlic cloves, crushed,  1 can plum tomatoes, chopped, 1 cinnamon stick (optional)

30g dried apricots, roughly chopped, pinch of saffron, goat or lamb stock or water


1 tspn ground cumin, 1 tspn ground coriander, 1 tspn ground ginger,1.5 tspn smoked paprika, 1 tspn turmeric, Half tspn ground chilli

Salt and freshly ground pepper

sazon chiva
seasoned goat meat


4 tbspn finely chopped coriander, Half-1 tspn of Harissa paste, zest and juice of half a lemon, 1 tbspn honey


300gm pumpkin, peeled, chopped into 1-2cm cubes and roasted in olive oil with a little seasoning.


Place the olive oil in a large saucepan or casserole pan and put it over a moderate-high heat. When the oil is hot, add the onion to the pan and sweat for one minute until transparent.

Place all the spice mixture ingredients in a bowl and mix together. Toss the goat in the spices so that it is well coated.

Add the spiced goat and garlic to the pan and seal the goat on all sides so that it is browned.

Stir in the chopped tomatoes, cinnamon stick, apricots, saffron and enough stock to just cover the goat. Bring to the oil then reduce to a slow simmer. Leave the goat to cook for 1-1.5 hours or until the meat is tender, stirring regularly with a wooden spoon (add more stock or water if the liquid is below the goat). (You can do this on top of the stove or in the oven. If the stew is too watery, drain off the excess liquid into a saucepan and reduce until thickened. Then return to the stew.

Stir in 3 tblspns of the chopped coriander, harissa paste (more or less to taste), lemon zest, juice and honey.

Garnish with roasted pumpkin and scatter over remaining coriander

goat stew
In progress
goast for Easter
Easter dinner

TEXAS MONTHLY now has a barbecue editor!

From the NY Times.

Approx: 2:00 PM
crankin’ away

and a scene I painted taken from a photo taken by a pal of mine, Mike Farmer. It’s at Kreuz Market in Lockhart, TX

Kreuz scene
Altercation at the counter

Eat More Goat..

Good stuff here. Back in Texas, I used to cook goats for get-togethers. I cooked a halal goat leg from Petra Market along with two shoulder clods from Belmont Butchery last year for my son’s wedding in Nelson County. Here’s a photo of the goat leg.

goat leg
Anointed goat leg.
Finished goat leg
At the wedding, there were Cypriots, Mexicans, Ecuadoreans and at least one Spaniard. They were amazed at how tender the goat was. Halal goats tend to be happy (tender) goats. I draw the line at cooking anxious goats and goats that have been hassled prior to the time of their demise.

From the Bay Area food blog THE ETHICUREAN:

Goat meat is already very popular around the world – the Washington Post claims that goat makes up almost 70 percent of the red meat eaten globally – and its popularity could increase in the U.S. because of the convergence of several things:  renewed interest in grass-fed animals; openings of new butcher shops or revitalization of old shops (such as Avedano’s in San Francisco’s Bernal Heights), and increasing numbers of U.S. residents from Latin America and South Asia. With a bit of education and experimentation by farmers, butchers, chefs and home cooks, this adaptable animal could become a key part of a return to meat raised on pastures.

THE ETHICUREAN is a good, non-fluffy, food blog.


Birria de Chivo at Chapala

Birria de Chivo is a goat stew from the western and central Mexico. Here’s another post on a recipe from another blog..

They have it every day at Chapala, across from Oona’s workplace. What I had last week was great.

birria de chivo, Chapala, Kansas City, Missouri
Birria de Chivo. Muy sabrosa!

Shoulder Clod: Round 5

The meat is cut and plated for the shindig this afternoon in Faber, VA.  Here are some photos of the process.

It was very good to take a hot shower after 15 hours of tending the smoker and slicing the meat.

Approx: 2:00 PM
crankin' away
pit action
Smoky pit & shoulder clod.

The end product:

sliced shoulder clod
This is barbecue. Not pork soup on a bun, with cole slaw.

More photos will be taken at the boda.