Entree: Colombia – Santander – Cabrito Asado (Roast young goat marinated with citrus, garlic, cumin and achiote typical of Santander)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 3 hrs 15 min

Additional 6 hrs

Total 6 hrs 15 min

Ingredients

- 1 whole young goat (cabrito), about 6–8 lb (2.7–3.6 kg), butterflied and trimmed
- 1 cup (240 ml) orange juice
- 1/4 cup (60 ml) white vinegar
- 1/4 cup (60 ml) vegetable oil or lard
- 6 cloves (about 18 g) garlic, minced
- 2 tbsp (30 g) achiote (annatto) paste
- 2 tsp (4 g) ground cumin
- 1 tbsp (2 g) dried oregano
- 2 tsp (10 g) coarse salt, or to taste
- 1 tsp (2 g) freshly ground black pepper
- 2 large onions, sliced (about 10 oz / 280 g)
- 4 bay leaves
- 1 cup (240 ml) beef or chicken broth
- 2 tbsp (30 ml) additional lard or vegetable oil for basting
- Fresh cilantro for garnish

Instructions

1. Combine orange juice, white vinegar, oil, minced garlic, achiote paste, ground cumin, dried oregano, salt and pepper in a large bowl to make the marinade.
2. Place the butterflied cabrito in a roasting pan and pour half the marinade over the meat, rubbing it thoroughly into all surfaces. Arrange sliced onions and bay leaves around and under the meat; pour the remaining marinade and the broth into the pan.
3. Cover tightly with foil and refrigerate to marinate at least 6 hours or overnight for best flavor.
4. Preheat oven to 325°F (163°C). Remove foil and roast the cabrito, basting every 30 minutes with pan juices or the reserved oil, for about 2½–3 hours until meat is fork-tender.
5. Increase oven temperature to 425°F (218°C) for the last 15–20 minutes to crisp and brown the exterior, watching to avoid burning the achiote.
6. Remove from oven and let rest 10–15 minutes. Carve the cabrito into portions, spoon pan juices and roasted onions over the meat, garnish with fresh cilantro, and serve hot.