Cabrito Al Pastor
Submitted by Holley6969
Authentic cabrito al pastor: whole baby goat spit-roasted over mesquite coals until smoky and tender. Served with guacamole, pico de gallo, frijoles de olla, and crispy tortilla wedges.
YIELD
8 servingsPREP
20 minCOOK
3 hrsREADY
3 hrsThis is Northern Mexican ranch cooking at its finest, y’all.
Cabrito al pastor is the crown jewel of Monterrey’s culinary tradition. Whole baby goat, brined in salted vinegar water, then slowly turned on a spit over smoldering mesquite until the meat pulls apart with nothing more than a gentle tug.
The smoky, gamey richness of the cabrito gets balanced by cool guacamole, bright cilantro, fiery serrano chiles, and a squeeze of fresh pico de gallo.
Pile it into crispy fried tortilla wedges or shred it for tacos. Either way, you’re eating like a true norteño.
Kitchen Tips
- Mesquite is non-negotiable here. It gives the meat that signature smoky sweetness you can’t replicate with charcoal briquettes.
- Brining in vinegar and salt for two hours tenderizes the meat and cuts the gaminess.
- Rotate the spit constantly. Uneven heat means one side dries out while the other stays raw.
- The leftover shredded meat makes incredible fried tacos the next day.
Ingredients
Directions
For the kid:
Put kids in a large stockpot, and cover with water.
Add salt and vinegar.
Set aside for 2 hours.
Meanwhile, build a pile of mesquite wood on the ground, and burn down to white coals.
Remove kids from water and thread on spits.
Arrange over the hot coals, and roast for 2 to 3 hours, depending on the kids’ weight, basting occasionally with a little salted water.
Turn spits continuously so that the meat cooks evenly, or use a rotisserie.
Add more white coals if necessary.
To serve, cut kid in pieces, and place on plates.
Garnish with guacamole, onion, tomato, cilatro, and chiles.
Serve withj Frijoles de Olla sprinkled with cheese, tortilla wedges, and Pico de Gallo sauce.
The kid may be shredded and used in fried tacos.
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