| Cabrito Al Pastor ~ Grilled Kid ~ Baby Goat From: THE TASTE OF MEXICO by Patricia Quintana, Stewart, Tabori & Chang, New York. 1986. ISBN 0-941434-89-3. Shared by: Karin Brewer, Cooking Echo, 3/93 Ingredients (8 servings) 2 kids (baby goats), 6 1/2 to 8 1/2 lbs each 3 tbsp salt 1 cup mild vinegar For the garnish: 2 cup guacamole (recipe separate) 3 tbsp white onion, chopped 1 cup tomato, finely chopped 3 tbsp cilantro, finely chopped 3 tbsp chile serranos, finely chopped 1 recipe Frijoles de Olla, mashed (Refritos) 1 1/2 c Mozzarella or Monterey Jack cheese, freshly grated 16 Totopos (crisply fried tortilla wedges) Instructions From Nuevo Leon. For the kid: 1. Put kids in a large stockpot, and cover with water. Add salt and vinegar. Set aside for 2 hours. 2. Meanwhile, build a pile of mesquite wood on the ground, and burn down to white coals. Remove kids from water and thread on spits. 3. Arrange over the hot coals, and roast for 2 to 3 hours, depending on the kids' weight, basting occasionally with a little salted water. 4. Turn spits continuously so that the meat cooks evenly, or use a rotisserie. Add more white coals if necessary. 5. To serve, cut kid in pieces, and place on plates. 6. Garnish with guacamole, onion, tomato, cilantro, and chiles. Serve with Frijoles de Olla sprinkled with cheese, totopos (crispy fried tortilla wedges - flour ~ recipe ), and Pico de Gallo sauce. 7. The cabrito may be shredded and used in fried tacos. Makes 8 servings. |
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