Cabrito Al Pastor (broiled Kid) Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
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 separately
3 tbsp: White onion, chopped
1 cup: Tomato, finely chopped
3 tbsp: Cilantro, finely chopped
3 tbsp: Chiles serranos, finely chopped
1 Recipe: Frijoles de Olla, mashed, recipe separately
1 1/2 cup: Mozzarella OR Monterey Jack cheese, freshly grated
16: Totopos, crisply fried tortilla wedges
Directions:
From Nuevo Leon.
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, totopos, and Pico de Gallo sauce. The
kid may be shredded and used in fried tacos.
Makes 8 servings.
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
Source from luhu.jp
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, totopos, and Pico de Gallo sauce. The
kid may be shredded and used in fried tacos.
Makes 8 servings.
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
Source from luhu.jp