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1
Preheat the oven to 350 degrees F.
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2
Roast the guajillo, ancho, and cascabel chiles on a pan in the oven until toasted and aromatic.
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3
Let cool; they should be crispy.
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4
Grind them in a spice grinder.
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5
Season the outside of the racks and the legs with the ground chile powder.
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6
Reduce the oven temperature to 300 degrees F.
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7
Heat the 2 tablespoons olive oil and 2 tablespoons butter in a saute pan.
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8
Brown the cippolini onions on both sides, and then deglaze with the some of the liquid from the Barbacoa.
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9
Braise in the oven, turning them occasionally to glaze them, until very tender.
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10
Cut each potato in half and use a melon baller to make 32 little balls.
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11
In a saute pan, brown the potatoes on both sides in 2 tablespoons each olive oil and butter, then deglaze with more of the liquid from the Barbacoa.
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12
Braise in the oven, turning over occasionally to glaze them well, until very tender.
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13
Season the leg of goat with salt.
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14
Heat some olive oil in a roasting pan over medium-high heat and sear the leg on all sides until well browned.
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15
Wrap in banana leaves.
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16
Roast until it reaches an internal temperature of 130 degrees F, 25 to 30 minutes.
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17
Let rest.
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18
Season the racks of goat with salt.
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19
Heat some olive oil in a roasting pan over medium-high heat and sear the racks until well browned.
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20
Roast in between banana leaves until it reaches an internal temperature of 125 degrees F for medium rare, about 6 minutes.
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21
Let rest.
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22
To plate: Divide the cippolini and potatoes evenly among 8 broad rimmed bowls.
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23
In each bowl, arrange a portion of the Barbacoa (see Barbacoa recipe), a slice of the roasted leg, and a rack chop with the bone.
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24
Sprinkle the cut side of the meat with sea salt.
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25
Use the braising liquid from the Barbacoa to fill the well of the bowl and provide the sauce for the dish.
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26
Garnish with 3 chives and freshly ground black pepper.
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27
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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28
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
