For a trip down to Mexico, try these tacos by chef Rodrigo Bueno at Rancho Pescardero. Everything from the chorizo to the tortillas can be homemade, so you can make it to your liking.
Boil the potatoes with water, salt, and vinegar until cooked. Test by pricking with fork or sharp knife.
They should not be too soft. Remove from water and when cool enough to touch, dice into 1/4 inch cubes.
Heat olive oil in a sauté pan and cook the chorizo. Add the potatoes.
Continue cooking until potatoes are golden brown. Add salt and oregano to taste.
Place some of the chorizo mixture in a tortilla.
Add a dollop of Serrano Red Salsa, a sprinkle of Queso Fresco and some cilantro. Serve.
Preheat oven to 300 degrees. In a small roasting pan or cast iron pan, roast the tomato, onion, pepper and garlic for about 45 minutes, or until cooked through.
Transfer to blender.
Add cilantro and blend thoroughly. Season with salt.
In a Cuisinart, blend the peppers with garlic, tequila, vinegar and cumin. Mix the pepper blend with the salt, pepper and oregano.
Remove to small bowl. In same mixer, combine the goat with the pork belly, add the pork or duck fat and mix well, add the onion, cloves, paprika, salt and the pepper blend.
If making into sausages, begin stuffing into natural hog casings.
Heat the water until it begins to boil. Mix 1/4 of the pork fat or oil into the water.
In a separate bowl, mix the flour with the salt and then begin to add the water and oil mixture.
The hotter the water is the better the final result.
Knead the dough until it becomes smooth and elastic, about 5 minutes.
Cover the dough with a towel for 20 minutes. Divide the dough into appx. 2 inch balls.
Form into flat circles with a rolling pin or use a Tortilla press.
The thinner the better.
Cook on a flat topped burner until tortillas are light brown.