Mexican Cabrito Recipe
Cabrito is a Mexican dish consisting of roasted young goat, traditionally under three weeks old and exclusively milk-fed. This diet gives the meat its mild and delicate flavor.The goat may be brined or seasoned with herbs and spices before roasting, though preparation methods vary widely depending on regional and family traditions. Some prefer to forego marination or seasoning, allowing the natural flavors of the meat and charcoal to shine through.
Ingredients
- Goat kid hindquarter
- Vinegar – ½ cup
- Salt – 1 tbsp
- Water – 1-2 quarts
- Pepper, to taste
- Charcoal – 8 cups, to cook with
- Tortillas and/or rice and beans, to serve (optional)
Instructions
- Mix the vinegar, salt and water together in a large container.
- Place the cabrito in the container, ensure that the liquid is completely covering the meat. Marinade in the fridge for a minimum of 2 hours, or overnight.
- Light the charcoal in your grill (or alternatively, heat your oven to 300℉) and allow to burn for 30 minutes.
- Remove the cabrito from the brine and add salt and pepper to your taste.
- Add the cabrito to the grill and cover with the lid for 2 to 3 hours, rotate the meat every 30 minutes to cook each side evenly.
- Cook until the outside is light brown and crispy and the meat is cooked through. The internal temperature of the meat should be 160°F.
- Remove the cabrito from the grill and cut into pieces or shred the meat.
- Serve with your choice of tortillas, rice and beans, guacamole and/or salsa.
Nutrition
Calories: 223kcalCarbohydrates: 16gProtein: 26gFat: 5gSaturated Fat: 1gCholesterol: 64mgSodium: 2032mgFiber: 2g
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