Cabrito Al Pastor

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Toast the dried chiles in a dry skillet over medium heat for about 30 seconds per side until fragrant.

   Ongeveer 2 min

   Tip van de kok: Be careful not to burn the chiles, as this will make the marinade bitter.

2. 2

   Place the toasted chiles in a bowl and cover with hot water, letting them soak for 20 minutes until softened.

   Ongeveer 20 min

   Tip van de kok: Reserve the soaking liquid to use in the blender.

3. 3

   In a blender, combine the softened chiles, the marinade portion of the onion, garlic, melted lard, oregano, lime juice, salt, and pepper.

   Ongeveer 1 min

4. 4

   Add about a cup of the chile soaking water to the blender and blend on high until a completely smooth paste forms.

   Ongeveer 2 min

   Tip van de kok: Add more soaking water a tablespoon at a time if needed to help it blend.

5. 5

   Preheat your oven to 160°C (325°F).

   Ongeveer 10 min

6. 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.

   Ongeveer 5 min

   Tip van de kok: Scoring helps the marinade penetrate and allows the fat to render for crispier skin.

7. 7

   Rub the marinade paste thoroughly over the entire surface of the goat leg, pushing it into the scores.

   Ongeveer 5 min

   Tip van de kok: You can wear gloves to avoid staining your hands.

8. 8

   For best results, place the goat in a dish, cover, and refrigerate to marinate for at least 4 hours or overnight.

   Tip van de kok: If short on time, even 1 hour of marinating will add flavor.

9. 9

   Place a wire rack inside a large roasting pan and set the marinated goat leg on top.

   Ongeveer 1 min

10. 10

    Pour about a cup of water into the bottom of the roasting pan to create steam and prevent drippings from burning.

    Ongeveer 1 min

11. 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.

    Ongeveer 3 uur 30 min

    Tip van de kok: You can baste the goat with the pan drippings every hour to keep it moist.

12. 12

    Increase the oven temperature to 220°C (425°F) and roast for another 10-15 minutes to crisp up the skin.

    Ongeveer 15 min

    Tip van de kok: Keep a close eye on it during this stage to prevent burning.

13. 13

    Remove the pan from the oven, loosely tent the goat with foil, and let it rest for 15 minutes before carving.

    Ongeveer 15 min

    Tip van de kok: Resting is crucial for ensuring the meat is juicy and tender.

14. 14

    Carve or shred the meat and serve immediately with warm corn tortillas, chopped onion, cilantro, and fresh lime wedges.

    Ongeveer 5 min