Goat tacos

• kid1 whole shoulder of

  about 1.5-2kg

• masa harina↗150g g

  (finely ground maize flour)

• olive oil↗1 tbsp tbsp
• chipotle in adobo↗50g g

  blended until smooth

• soured cream↗100g g
• coriander50g g
• garlic cloves↗6

  chopped

• limes↗2 2

  zested and juiced

• avocado↗1 1

  diced

• limes↗2 2

  juiced

• jalapeño chillies↗2 2

  finely sliced

• red onion↗1 1

  finely sliced

• coriandersmall bunch of small bunch of

  leaves picked and stalks discarded

Step-by-step instructions

1. 1

   Heat the oven to 130C/110C/gas 1. Season the shoulder with salt, put in a roasting tin, cover with foil and cook in the oven for 5 hrs, until the meat is tender and coming away from the bone.

2. 2

   Meanwhile, make the taco dough. Mix the masa harina with a pinch of salt using your hands or a wooden spoon, then stir in the olive oil and around 100ml water to create a smooth dough. You may not need all the water. Roll into a ball, cover and chill until needed. Will keep covered and chilled for 24 hours.

3. 3

   For the adobo sauce, mix the blended chipotle with the soured cream to fully combine. Blitz all the green sauce ingredients in a blender or small food processor until smooth. Set both aside.

4. 4

   Once the meat is cooked and tender, remove from the oven and set aside to cool. Shred the meat using two forks.

5. 5

   Heat a non-stick or cast iron pan over a medium-high heat until hot. Split the taco dough into 10 pieces and roll into small balls, then roll each ball between two pieces of baking parchment to make a flat circle. Dry-fry in batches for 1 min on each side until lightly charred.

6. 6

   Serve the tacos with the meat piled on top, along with the diced avocado. Drizzle over a little lime juice and top with the adobo and green sauces, with extra on the side. Finish with slices of jalapeño, red onion and coriander leaves.