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Goat Stew with Barrel Cactus and Tepary Beans
Ingredients
  • ½ lb goat leg or shoulder cut into 1 inch cubes
  • 40 grams dried tepary beans or ¾ cup cooked beans
  • 5 cups water
  • 3 grams / 1 tablespoon crushed dried wild onion bulbs or ramp leaves
  • ½ teaspoon kosher salt plus more to taste
  • 40 grams dried hominy or ¾ cup-1 cup cooked hominy I never mind extra hominy
  • 10 grams sliced dried barrel cactus fruit
  • 2 tablespoons tequila
  • 1 tablespoon sliced fresh sage
  • A few scrapes of fresh orange zest optional
  • Crushed red pepper a pinch (optional)
  • 1 tablespoon lard or cooking oil
  • Barrel cactus seed flatbread for serving (optional, see recipe)
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