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.
Mexican
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
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.
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.
Finish
Discard bay leaves from cabrito. Warm flour tortillas over a flame for 30 seconds per side until pliable.
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.