Tacos are always good, and the corn patties can be kept wrapped for a long time. Cooked goat meat has a mildly spicy flavour, but lamb is also a good alternative (but be careful: the cooking time is shorter). Fresh oranges and limes and a dash of whisky add a special kick. Our camping recipe is presented by outdoor chef Kieran Creevy.
Recipes for camping: Tacos stuffed with goat in a fruity sauce
Credits cover image: Lisa Paarvio
From now on, the passionate outdoor chef Kieran Creevy presents his favourite recipes on ISPO.com. Sometimes suitable for sports, sometimes the perfect preparation for your outdoor adventure: with his recipes, you can take your cooking in nature to a new level. The dishes are simple, healthy and incredibly delicious.
Some alcohol rounds off the taste (here whiskey)
Image credit: Lisa Paarvio / Lisa Paarvio
- 200 g diced goat shoulder, or for a quicker dish use rack of lamb
- salt and pepper
- Juice and zest of 3 oranges
- Juice and zest of 2 limes
- 50 ml whisky (e.g. Talisker 10)
- 1 tsp coriander seeds
- 1 tsp dried seaweed
- 1 red chilli pepper, seeded and sliced
- 1 spring onion, sliced
- Blue corn tortillas (alternative: yellow corn tortillas)
- Black lava salt - regular sea salt works too
- a few chilli rings
- Fresh coriander leaves, chopped and for decoration
Spring onions taste milder, white onions sharper
Image credit: Lisa Paarvio / Lisa Paarvio
- Season the goat with salt and pepper. Heat a saucepan (to medium temperature).
- Zest the oranges and limes, then squeeze. Add the lime and orange juice, Talisker whisky, half the peelings, coriander seeds, seaweed, chilli and spring onions.
- Bring everything to a simmer, add the goat and cook slowly for 30 minutes.
- Season to taste and add more seasoning if necessary.
- Continue cooking until most of the liquid has evaporated and the meat-juice mixture has become sticky. Then shred the meat with a fork (remove the bones in the case of lamb).
- Toast the corn tortillas over an open flame or in a dry pan.
- Finally, spread the goat meat on two tacos at a time - this way the tacos won't get mushy. Season with coriander leaves, chilli, orange and lemon zest and black lava salt.
- Eat and repeat.
Image Credits: All images by Lisa Paarvio. More also on Instagram from @lisapaarviophotography.
