INGREDIENTS
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1 tablespoon expeller-pressed canola oil
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3/4 pound boneless goat stew meat, finely diced or ground
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1/4 teaspoon fine sea salt
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1/2 onion, diced
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1/2 cup tomato purée
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3 garlic cloves, finely chopped
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1 teaspoon chili powder
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1/2 teaspoon ground cumin
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1/8 teaspoon cayenne pepper, or to taste
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6 ounces goat cheese, crumbled
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8 corn tortillas, warmed