Name: Roast Goat
Prep time: 225 min
Cook time: 105 min
Yield: 6
Cuisine: Mexicana
Ingredients: 2 kilos small goat, or goat kid under 4 months. Cut into pieces (leg, rib, or shoulder); coarse salt; water; 1 lime; 1/4 cups olive oil, or butter; 1 onion, medium, sliced; 4 cloves garlic, in slices; 1 tomato, finely chopped; pepper; 1 cup white wine; 2 bay leaves; 2 tablespoons vegetable oil, for the sauce; 1/4 onions, for the sauce; 1 clove garlic, for the sauce; 3 tomatoes, quartered, for the sauce; 2 tomatillos, quartered, for the sauce; 3 dried chipotle chile; coarse salt; allspice berry; new potatoes, sautéed, for accompaniment; corn tortillas, for accompaniment

Preparation

1h 45 mins

Low

Place the goat in a large container, season with coarse salt, pour water to cover, squeeze the lemon, and let it rest for at least 3 hours to tenderize the meat. After the time has passed, drain the goat and dry the meat very well; remember that you can use a cloth if necessary. Pour the olive oil into a deep skillet and heat over medium-low heat, then add the onion and garlic and begin to brown at low temperature. Add the tomato, sauté lightly, and season with pepper. Remove from heat, let cool, and set aside.