Oven-Roasted Cabrito
Brenda Villagomez
Oven-roasted cabrito is a traditional goat dish every Mexican food enthusiast should try! Prepared by cooking small goat with onion, garlic, tomato, and white wine until tender, cabrito al horno is a finger-licking recipe guaranteed to delight anyone. Best served with sautéed new potatoes and a from-scratch molcajete salsa featuring chipotle chile, tomato, and tomatillo, this oven-roasted cabrito is the perfect Mexican dish for special occasions.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 2 kilos small goat, or lamb younger than 4 months old, cut into chunks (leg, rib, or shank)
  • coarse salt
  • water
  • 1 lime
  • 1/4 cups olive oil, or butter
  • 1 onion, medium-sized, cut into round slices
  • 4 cloves garlic, sliced
  • 1 tomato, finely chopped
  • pepper
  • 1 cup white wine
  • 2 bay leaves
  • 2 tablespoons vegetable oil, for the salsa
  • 1/4 onions, for the salsa
  • 1 clove garlic, for the salsa
  • 3 tomatoes, cut into quarters, for the salsa
  • 2 tomatillos, cut into quarters, for the salsa
  • 3 dried chipotle chile
  • coarse salt
  • allspice berry
  • new potatoes, sautéed, for serving
  • corn tortillas, for serving
Preparation
2h
1h 45 mins
Low
  • Place small goat in a wide baking dish, season with coarse salt, and pour in water until cabrito is completely covered. Squeeze a lime and let rest for at least 3 hours so the meat tenderizes. Drain small goat and pat-dry with a kitchen towel.
  • In a deep skillet, heat olive oil over medium-low heat, add onion and garlic, and cook over low heat. Add tomato, fry slightly, and season with pepper. Remove from heat, let cool, and set aside.
  • Place marinated small goat on an aluminum foil-lined baking sheet. Place fried vegetables on top and bay leaves and white wine. There is no need to season with salt as small goat would have absorbed salt while marinating. Bake at 352 °F for at least 1 hour and 30 minutes flipping constantly. It’s not necessary to cover small goat since the juices will make it both tender and brown.
  • For the salsa: In a skillet, heat oil and fry onion, garlic, tomato and tomatillo until cooked through and until the vegetables turn color. Add dried chipotle chile and cook slightly to keep the salsa from turning bitter. Set aside.
  • In a molcajete, place a bit of coarse salt and allspice berries and crush with the pestle until powdered. Add fried onion, garlic, tomato, tomatillo, and chipotle chile. Crush until a molcajete salsa is obtained.
  • Remove small goat from oven. Serve oven-roasted cabrito hot with new potatoes, corn tortillas, and salsa on the side.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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