Mexican · Dinner
Slow-Braised Chile Goat
Cabrito al Pastor
Norteno young goat slow-braised in chile colorado of guajillo, ancho, and pasilla with onion, garlic, and oregano until fork-tender, served with rice, refried beans, and warm flour tortillas with salsa.
$$
15 minsPrep
60 minsCook
75 minsTotal
HardLevel
Nutrition per serving
720Calories
42gProtein
28gFat
68gCarbs
8gSugar
7gFiber
1240mgSodium
95mgChol
Goes well with
TempranilloTempranillo — A medium-bodied red with s...
local
Mezcal Espadin, neatMezcal Espadin, neat — A refreshing pair...
international
Instructions
1
Prep
Toast guajillo, ancho, and pasilla chiles in a dry pan over medium heat 30 seconds per side until pliable. Soak in hot water 12 minutes, then drain, reserving 600ml soaking liquid. Season goat with salt and pepper. Rough-chop onion and tomatoes. Peel garlic cloves. Dice white onion for topping and chop cilantro.
2
Sear
Heat neutral oil in a large heavy lidded pan or Dutch oven over medium-high for 2 minutes. Sear goat pieces 4 minutes per side until deeply browned. Transfer to a plate.
3
Build
Blend drained chiles, onion, garlic, tomatoes, oregano, cumin, cloves, cinnamon, vinegar, salt, and 600ml soaking liquid until very smooth. Strain sauce into the searing pan. Cook over medium-high for 5 minutes until brick red and bubbling thickly.
4
Braise
Return goat and juices to the pan. Add bay leaves and stock. Simmer over medium-low covered for 50–60 minutes, stirring every 15 minutes, until fork-tender. While cabrito braises, heat oil in a saucepan over medium for 1 minute. Toast rice 2 minutes. Add stock and salt, bring to a boil, reduce to low, cover, and cook 14 minutes. Rest covered off heat. Heat lard in a skillet over medium for 1 minute. Add beans, salt, and bean cooking liquid. Mash 4–5 minutes until thick.
5
Finish
Discard bay leaves from cabrito. Warm flour tortillas over a flame for 30 seconds per side until pliable.
6
Plate
Arrange rice and refried beans side by side on each plate with cabrito and sauce. Top with diced onion and cilantro. Serve with warm tortillas and lime wedges alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 560g (19.8 oz) goat shoulder or leg, bone-in
- 1.5 tsp fine salt
- 0.5 tsp ground black pepper
- 4 tbsp neutral oil
- 6 whole guajillo chiles, dried
- 4 whole ancho chiles, dried
- 4 whole pasilla chiles, dried
- 1 white onion
- 10 garlic cloves
- 2 medium tomatoes
- 2 tsp dried oregano
- 2 tsp ground cumin
- 0.5 tsp ground cloves
- 0.5 tsp ground cinnamon
- 60ml (1/4 cup) apple cider vinegar
- 6 bay leaves
- 1 liter (4 cups) chicken or beef stock
- 120g (4.2 oz) white rice, raw
- 240ml (1 cup) chicken stock
- 2 tbsp lard or neutral oil
- 200g (7 oz) pinto beans, cooked
- 60ml (1/4 cup) bean cooking liquid or water
- 4 small flour tortillas
- 60g (2.1 oz) white onion
- 4 tbsp fresh cilantro
- 1 lime