| Cabrito con Fideo (makes 8 servings) 1½ pound cabrito, cubed ½ tbsp whole black pepper 2 tbsp vegetable oil 3 small garlic cloves 1 small onion, diced 5 to 6 oz fideo (vermicelli) 1 green bell pepper, diced 2 fresh tomatoes, diced 1 tbsp cumin seed (comino) 1. Cut cabrito into bite-sized cubes and brown in skillet with oil until well done (approximately 20 to 30 minutes). 2. Combine onion and bell pepper and set aside. 3. In blender, grind cumin seed, black pepper and garlic cloves until pulverized. Combine spices with cabrito and vegetables; mix well. 4. Add fideo (vermicelli) and enough water to cover entire mixture and then add diced tomatoes. Cover and bring to a slow simmer. Cook approximately 15 minutes or until fideo (vermicelli) is tender. 5. Do not stir until ready to serve. |
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