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Searing Kilgus Farm goat Barbacoa to make into tacos for the 250 guests
27 Sep 2010 06:25

Searing Kilgus Farm goat Barbacoa to make into tacos for the 250 guests 



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Rick Bayless

Chicago

Chef/Owner of Frontera Grill, Cookbook Author, Host of Mexico-One Plate at a Time

web www.rickbayless.com

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Will Travis with a little of their harvest of rescued heirloom Iroquois white corn. They parch it & stone-grind it Searing Kilgus Farm goat Barbacoa to make into tacos for the 250 guests Here's the finished taco we served: fresh-made tortilla,goat barbacoa,3-chile salsa, radish, on-cil, queso añejo
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