AgFest is San Joaquin County's Junior Livestock Show & Auction. Kids from all around the county come to the fairgrounds to show off their livestock. They always say, "Fair time is time!"
AgFest sure is one busy week. This year there are 980 exhibitors, showing nearly 2,500 animals. On Saturday, June 16th, starting at 9 am, is the livestock auction. One of the market animals that you can purchase is goats. They weigh about 80 to 105 pounds when they are ready for market.
Goat is one of those proteins that need to be cooked low and slow. My goat tacos are a perfect recipe to keep handy if you're thinking of purchasing a goat. The goat is perfectly seasoned and packs a little kick with the help of my fresh chopped salsa. I was inspired by Mexican street tacos that are common up and down the Central Valley.
If you are interested in purchasing a market goat or other animal (pig, beef steer, rabbit, chicken, turkey, or lamb) I encourage you to come to the livestock auction. The money goes directly to the student selling the project animal that they have worked very hard to raise. It is not an easy task. Exhibitors learn responsibility, work ethic, and financial planning through this experience.
If you do purchase an animal and choose to keep the meat (that would be a "custom" sale), you dictate how you want the animal to be broken down (steaks, shoulder, leg, roast).
So, are you hungry now? Go out, buy yourself a goat, and make some tacos!
2 pounds goat meat, diced
2 tablespoons olive oil
3 tablespoons chicken taco seasoning mix
1/2 cup white wine
8 corn tortillas
1 recipe salsa
Preheat an oven to 200 degrees.
Heat a dutch oven to medium-high heat. Add the olive oil and goat meat. Brown the meat completely. Season with taco seasoning. Deglaze the pan with white wine if necessary. Cover the pot and place in the oven. Allow the meat to cook, stirring occasionally, until tender, about 1 hour.
Meanwhile, make the salsa.
To assemble, heat the tortillas until warm. Divide the meat evenly among the tortillas. Top with salsa. Serve immediately.
Serving size: 2 tacos
1/2 small red onion
1 jalapeno pepper, seeded
3 Roma tomatoes
1/4 cup chopped cilantro
Chop the onion, jalapeno, and tomatoes into a small dice. Discard the seeds of the tomato.
In a bowl, combine all ingredients.