Meet Chalupa Cabra—a beast of a stew that doesn’t suck goats. This unapologetically rich braise leans hard into the Mexican flavor wheel: smoky Ancho and Pasilla chiles, warm spices, garlic, brown sugar, tomato paste, with hits of vinegar and citrus to keep it honest.
This is my not-at-all-traditional, white guy version of Navajo fry bread, developed specifically to cradle my Chalupa Cabra—goat stew meets taco night. It’s inspired by the real deal, but makes no claims to authenticity.
