Hawaiian plantain tostone, shredded goat, cucumber, cilantro, shaved radish, and aleppo pepper.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Mic Food and FOH.
24 Hour Goat Stock
INGREDIENTS
- Goat back and ribs (weight depends on size of goat)
- 2 ea. Bay leaf
- 2 ea. Onions, quartered and charred
- 3 ea. Carrots
- ½ ea. Celery stalk
- ½ cup Fish sauce
- ½ cup Soy sauce
- 1 ea. Beef bouillon cube or pork packet
- 1 tbsp. Tomato bouillon
METHOD
- Cook in large pot for 24 hours and strain thoroughly.
- Pull the meat from the bones and reserve.
Birria
INGREDIENTS
- 2-3 chiles Ancho
- 2-3 chiles Guajillo
- 2-3 chiles Morita
- 2-3 chiles De arbol
METHOD
- Soften the chiles in 1- 1½ quarts goat stock and blend.
- Mix with reserved shredded goat meat.
Hawaiian Tostone
INGREDIENTS
- Tio Jorge Hawaaian Tostones
- Birria & goat mixture
- Radish
- Cucumber
- Cilantro
- Aleppo pepper
METHOD
- Fry the Hawaiian plantain tostone.
- Place goat and Birria mixture over tostone.
- Garnish with radish, cucumber, cilantro, and aleppo pepper.
