Goat meat is highly appreciated in Cuba, thanks to its versatility in the kitchen and the variety of flavors it offers. In this beautiful Caribbean island, it is common to find this exquisite dish as the protagonist on the tables.
This historic recipe dates back to colonial times, when local ingredients were combined with the cooking techniques of the conquerors.
Goat meat is considered a delicacy in Cuba, and Chilindrón is a perfect example of that, with its mix of intense flavors and tempting aromas.
This dish represents the gastronomic richness of the island, with its blend of spices and vegetables that enhance the unique flavor of goat meat.
Goat Chilindrón
Ingredients
6 pounds of Tender goat or lamb
6 Sour oranges
½ cup of Vegetable oil
5 Tomatoes, boiled and reduced to pulp
1 cup of Canned tomato puree
2 Chopped onions
4 Chopped garlic cloves
2 Chopped green peppers
2 Chopped bay leaves
1 cup of Broth
1 ½ cup of Wine
1 pinch of Salt
1 pinch of Pepper
Preparation
Step 1 : The meat is cut into pieces and washed before rubbing it with sour orange juice to marinate.
Step 2 : Next, it is washed again and dried with a cloth, then salt is added.
Step 3 : In a large pot with hot oil, add the pulp of fresh tomatoes passed through a sieve, the tomato puree, the onions, the peppers, the garlic, the parsley, the broth, and half of the wine.
Step 4 : Add the goat pieces and adjust the seasoning.
Step 5 : Cover the pot and let it cook over low heat until the meat is tender and the sauce has thickened.
Step 6 : Just before serving, pour the rest of the wine over it.
