Goat meat is highly valued in Cuba, thanks to its versatility in the kitchen and the variety of flavors it offers. In this beautiful Caribbean island, it's common to find this exquisite dish as a centerpiece on the tables.
This historic recipe dates back to colonial times, when local ingredients were combined with the cooking techniques of the conquistadors.
Goat meat is considered a delicacy in Cuba, and Chilindrón is a perfect example of this, with its blend of intense flavors and tempting aromas.
This dish represents the gastronomic richness of the island, with its mixture 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 Boiled and pureed tomatoes
1 cup of Canned tomato pulp
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 (simple version)
Preparation
Step 1 : Cut the meat into pieces and wash it before rubbing with sour orange juice to marinate.
Step 2 : Then, wash again, dry with a cloth, and add salt.
Step 3 : In a large pot with hot oil, add the pureed fresh tomatoes passed through a sieve, the tomato pulp, onions, peppers, garlic, parsley, broth, and half of the wine.
Step 4 : Add the goat pieces and adjust the seasoning.
Step 5 : Cover the pot and cook on low heat until the meat is tender and the sauce has thickened.
Step 6 : Just before serving, pour the remaining wine over the dish.
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