goat chilindrón

Name: goat chilindrón
Prep time: 60 min
Total time: 60 min
Yield: 6 servings

Kitchen, Main dish

Preparation time:

Use:

Chilindrón de Chivo is a typical dish of Cuban cuisine. It is mainly cooked in rural areas because it is increasingly difficult to find goat meat in the butcher shops in our cities. It is an easy recipe to make, but with some essential secrets to achieve an authentic and delicious flavor. Chilindrón is a dish that has red sauce. To obtain this sauce with an intense and peculiar flavor, red peppers, tomatoes and plenty of garlic are used. These types of preparations are a heritage of Spanish cuisine, specifically from the region of Aragon, where Cordero al chilindrón or Chilindrón de pollo is made. In Cuba, Chilindrón de Chivo is a traditional dish that is made less and less. That is why it is so important for Cuban Food to share this recipe so that the tradition continues alive. If you do it at home, don't forget to share your photos on our social networks.

Ingredients:

6 pounds of goat meat
5 tomatoes
1 sour orange
2 onions
2 red peppers
½ cup vegetable oil
1 cup tomato puree
10 cloves of garlic
2 bay leaves
½ teaspoon cumin
½ teaspoon oregano
300 ml red wine
salt and pepper is to taste

Instructions:

Cut the meat into medium-sized pieces. Remove as much fat as possible. Rinse and drain.

Place the meat in a deep bowl, add the sour orange juice, salt, pepper, cumin, oregano. Mix it well and keep it aside for around two to three hours.

In a saucepan, add the oil and heat over medium heat. Add the well crushed garlic cloves. When they are golden, add the onion cut into julienne strips, the peppers cut into brunoise and the tomatoes peeled and cut into small cubes. Stir well and let simmer for about 10 minutes.

Add the reserved meat, mix well with the sauce and let cook for five minutes. Add the cup of tomato puree, the dry wine and the bay leaf. When it starts to boil, lower the heat, cover it and let it cook for 40 minutes over low heat. If necessary, add a little broth to prevent the sauce from drying out too much.

Adjust the salt and pepper. Check that the meat is soft and let it rest for a couple of minutes off the heat and covered.
For presentation, we recommend adding finely chopped fresh parsley just before bringing the dish to the table. We hope you enjoy this recipe.

Servings: