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.
I’m trying to figure out my next move. I’m really looking forward to making Chalupa Cabra, but I’m having trouble sourcing goat meat—specifically goat shanks. I can buy a whole goat, no problem, but that’s a little rich for my blood.
Disturbed by the long term entanglements of "Marry Me Chicken", I counter with my own relationship based entre - "Shrimp with Benefits". All the satisfaction, none of the community property complications.
Some side dishes stay in their lane. This one swerves. Spinach-basil orzo, loaded with pecorino romano, isn’t here to play backup—it’s here to take over.
The pie looks amazing on camera, doesn’t it? Photogenic food. I got a lot of positive feedback on the pictures, and they are great shots. My concern is that the pie itself doesn’t quite measure up. Don’t get me wrong—it’s a damn good pie. It’s essentially cost-effective pulled pork in a portable format that looks fantastic.
