Entree: Mexico – Tamaulipas & Gulf North – Cabrito al Pastor (Marinated young goat roasted al pastor-style with chilies and pineapple)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 3 hrs 30 min

Additional 8 hrs

Total 12 hrs 10 min

Ingredients

- 1 whole cabrito (young goat), approx. 10 lb (4.5 kg), halved for roasting
- 1 cup (240 ml) water for rehydrating chiles
- 6 dried guajillo chiles, stemmed and seeded
- 3 dried ancho chiles, stemmed and seeded
- 3 tbsp (45 g) achiote paste
- 1 cup (240 g) crushed fresh pineapple (or 1 cup canned crushed pineapple)
- 1/2 cup (120 ml) white vinegar
- 1/2 cup (120 ml) orange juice, preferably fresh
- 6 cloves garlic, about 30 g, peeled
- 2 tsp (8 g) ground cumin
- 2 tsp (4 g) dried Mexican oregano
- 1 tsp (5 g) ground cinnamon
- 1/2 tsp (2 g) ground cloves or 3 whole cloves
- 2 tsp (12 g) kosher salt, adjust to taste
- 1 tsp (4 g) black pepper
- 1/4 cup (60 ml) neutral oil (vegetable or canola)
- 1 large white onion, 8 oz (225 g), sliced into thick rings for the spit or roasting pan
- 1 cup (200 g) fresh pineapple rings to skewer and baste
- 2 tbsp (30 g) lard or softened butter for basting (optional)
- Lime wedges and chopped cilantro for serving (no measurement required)

Instructions

1. Combine rehydration water and the stemmed, seeded guajillo and ancho chiles in a small pot; simmer 6–8 minutes until softened. Drain, reserving 1/4 cup (60 ml) of the cooking liquid.
2. In a blender, puree the softened chiles with achiote paste, crushed pineapple, reserved chile liquid, vinegar, orange juice, garlic, cumin, oregano, cinnamon, cloves, salt, pepper, and oil until a smooth marinade forms.
3. Pat the cabrito halves dry. Using a knife, score the skin and meat in several places to help the marinade penetrate. Rub the marinade liberally over and under the skin, inside any cavities, and into the scored cuts; reserve about 1/2 cup (120 ml) of marinade for basting.
4. Marinate the cabrito refrigerated for at least 6 hours, preferably overnight, turning once so marinade covers evenly.
5. If using a spit: thread alternating layers of onion rings and pineapple rings on the spit and secure the cabrito halves. Roast over medium coals or in a rotisserie at 325–350°F (160–175°C) until the internal temperature reaches 160–165°F (71–74°C) and skin is charred and crisp, about 2.5–3.5 hours for a 10 lb bird-size cabrito, basting every 30 minutes with reserved marinade and melted lard or butter.
6. If using an oven: preheat to 350°F (175°C). Place a rack in a roasting pan, scatter the sliced onion and pineapple rings under the rack, and set the cabrito halves on the rack skin-side up. Roast, basting every 30 minutes with reserved marinade, until internal temperature reaches 160–165°F (71–74°C) and skin crisps, about 2.5–3 hours.
7. During the last 15 minutes, increase heat briefly (or move cabrito closer to coals) to get a pronounced char; watch closely to avoid burning. Let rest 15–20 minutes before carving.
8. Carve into portions, serve with lime wedges, chopped cilantro, warmed tortillas, and extra pineapple rings. Enjoy the smoky-sweet al pastor flavors typical of northeastern Mexico.