Main Course

Cabrito Asado

Name: Cabrito Asado
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 45 min
Yield: 6 servings
Cuisine: mexican
Ingredients: 2.5 kg young goat cut into large pieces; 2 pcs orange juiced; 2 pcs lime juiced; 6 clove garlic minced; 2 tsp cumin ground; 1 tsp oregano dried; 1 tsp paprika smoked; 2 tsp salt; 1 tsp black pepper freshly ground; 1 pcs onion sliced; 2 pcs bay leaf dried; 2 cup chicken broth; 2 tbsp olive oil

This recipe features tender young goat, marinated in a flavorful blend of spices and citrus, then slowly roasted until fall-off-the-bone tender. It's a traditional dish perfect for special occasions, offering a rich and savory experience.

An original recipe by Forkin

Total time: 4 hr 45 min
Serves: 6
Difficulty: Medium
Per serving: 611 kcal

Gluten-free

Mise en place

Ingredients

2.5 kgyoung goat, cut into large pieces
2 tbspolive oil

marinade

2 pcsorange, juiced
2 pcslime, juiced
6 clovegarlic, minced
2 tspcumin, ground
1 tsporegano, dried
1 tsppaprika, smoked
2 tspsalt
1 tspblack pepper, freshly ground

roasting

1 pcsonion, sliced
2 pcsbay leaf, dried
2 cupchicken broth

Equipment

oven-safe pot · large bowl · dutch oven · knife

The method

Step by step

1
In a large bowl, combine the orange juice, lime juice, minced garlic, ground cumin, dried oregano, smoked paprika, salt, and black pepper to create the marinade.
About 5 min
2
Add the goat pieces to the marinade, ensuring all pieces are well coated.
About 2 min
3
Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
Cook’s note: The longer the marination, the more flavorful and tender the goat will be.
4
Preheat your oven to 160°C (325°F).
About 15 min
5
Remove the goat from the marinade, reserving the marinade.
About 1 min
6
Heat the olive oil in a large oven-safe pot or Dutch oven over medium-high heat.
About 2 min
7
Sear the goat pieces in batches until browned on all sides, then remove them from the pot and set aside.
About 10 min
Cook’s note: Browning adds depth of flavor to the final dish.
8
Add the sliced onion to the pot and sauté until softened, about 5-7 minutes.
About 7 min
9
Return the seared goat to the pot, then add the reserved marinade, bay leaves, and chicken broth.
About 2 min
10
Bring the liquid to a simmer, then cover the pot tightly and transfer it to the preheated oven.
About 5 min
11
Roast for 3-4 hours, or until the goat is very tender and easily falls off the bone.
About 4 hr
Cook’s note: Check occasionally to ensure there is enough liquid; add a little more broth or water if needed.
12
Remove the pot from the oven and let the cabrito rest, covered, for 15 minutes before serving.
About 15 min
Cook’s note: Resting allows the juices to redistribute, making the meat more tender and flavorful.

Per serving

Nutrition

30%Score

Calories: 611.2kcal
Protein: 90g
Carbs: 16.8g
Fat: 21.7g
Fibre: 3.4g
Sugar: 8.9g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover cabrito asado in an airtight container in the refrigerator.

Reheating

Reheat gently in a covered pot on the stovetop or in the oven until warmed through.