Cabrito Al Pastor
A classic dish from northern Mexico adapted for the home oven. A young goat leg is marinated in a mild chile and garlic blend, then slow-roasted until the meat is tender and the skin is perfectly crisp. This recipe captures the essence of the traditional open-fire method.
En original oppskrift av Forkin
- Total tid
- 4 t 25 min
- Porsjoner
- 6
- Vanskelighetsgrad
- Middels
- Per porsjon
- 763 kcal
Forberedelser
Ingredienser
Main
- 1 stk.kid goat leg, bone-in
Marinade
- 2 stk.ancho chile, stems and seeds removed
- 2 stk.guajillo chile, stems and seeds removed
- 0,5 stk.white onion, roughly chopped
- 4 feddgarlic, peeled
- 4 sslard, melted
- 1 ssdried mexican oregano
- 60 mllime juice, freshly squeezed
- 1,5 sssalt
- 1 tsblack pepper, freshly ground
- 240 mlwater, hot, for soaking chiles
For Serving
- 0,5 stk.white onion, finely chopped
- 0,5 koppcilantro, freshly chopped
- 2 stk.lime, cut into wedges
- 12 stk.corn tortilla, warmed
Utstyr
blender · wire rack · skillet · cutting board · knife · oven · roasting pan
Fremgangsmåte
Trinn for trinn
- 1
Toast the dried chiles in a dry skillet over medium heat for about 30 seconds per side until fragrant.
Omtrent 2 min
Kokkens tips: Be careful not to burn the chiles, as this will make the marinade bitter.
- 2
Place the toasted chiles in a bowl and cover with hot water, letting them soak for 20 minutes until softened.
Omtrent 20 min
Kokkens tips: Reserve the soaking liquid to use in the blender.
- 3
In a blender, combine the softened chiles, the marinade portion of the onion, garlic, melted lard, oregano, lime juice, salt, and pepper.
Omtrent 1 min
- 4
Add about a cup of the chile soaking water to the blender and blend on high until a completely smooth paste forms.
Omtrent 2 min
Kokkens tips: Add more soaking water a tablespoon at a time if needed to help it blend.
- 5
Preheat your oven to 160°C (325°F).
Omtrent 10 min
- 6
Pat the goat leg dry with paper towels and score the skin with a sharp knife in a diamond pattern, being careful not to cut too deeply into the meat.
Omtrent 5 min
Kokkens tips: Scoring helps the marinade penetrate and allows the fat to render for crispier skin.
- 7
Rub the marinade paste thoroughly over the entire surface of the goat leg, pushing it into the scores.
Omtrent 5 min
Kokkens tips: You can wear gloves to avoid staining your hands.
- 8
For best results, place the goat in a dish, cover, and refrigerate to marinate for at least 4 hours or overnight.
Kokkens tips: If short on time, even 1 hour of marinating will add flavor.
- 9
Place a wire rack inside a large roasting pan and set the marinated goat leg on top.
Omtrent 1 min
- 10
Pour about a cup of water into the bottom of the roasting pan to create steam and prevent drippings from burning.
Omtrent 1 min
- 11
Roast in the preheated oven for 3.5 to 4 hours, or until the meat is very tender and pulls away from the bone easily.
Omtrent 3 t 30 min
Kokkens tips: You can baste the goat with the pan drippings every hour to keep it moist.
- 12
Increase the oven temperature to 220°C (425°F) and roast for another 10-15 minutes to crisp up the skin.
Omtrent 15 min
Kokkens tips: Keep a close eye on it during this stage to prevent burning.
- 13
Remove the pan from the oven, loosely tent the goat with foil, and let it rest for 15 minutes before carving.
Omtrent 15 min
Kokkens tips: Resting is crucial for ensuring the meat is juicy and tender.
- 14
Carve or shred the meat and serve immediately with warm corn tortillas, chopped onion, cilantro, and fresh lime wedges.
Omtrent 5 min
Per porsjon
Næringsinnhold
- Kalorier
- 762,6kcal
- Protein
- 92,4g
- Karbohydrater
- 36,9g
- Fett
- 29,2g
- Fiber
- 6,9g
- Sukker
- 2,6g
Beregnet ut fra ingrediensmengdene i oppskriften. Verdiene kan variere med merkevarer og erstatninger.
Hold den god
Store leftover meat in an airtight container in the refrigerator.
Reheat the meat gently in a covered pan with a splash of water or broth until warmed through.