Entree: Mexico – Coahuila (Northern Mexico) – Cabrito al Pastor (Spit-Roasted Young Goat)

Serving Size: 6

Approximate Time

Prep 1 hr

Cook 4 hrs

Additional 8 hrs

Total 13 hrs

Ingredients

- 1 whole cabrito (young goat), 10–12 lb (4.5–5.5 kg) live weight, approx. 6–8 lb (2.7–3.6 kg) usable meat
- 3 tbsp (45 ml) coarse sea salt
- 2 tbsp (30 ml) freshly ground black pepper
- 8 garlic cloves, minced
- 1/4 cup (60 ml) white vinegar
- 1/3 cup (80 ml) olive oil
- 2 tbsp (30 ml) dried Mexican oregano
- 2 tbsp (30 ml) fresh thyme leaves, chopped (or 1 tbsp dried)
- 4 bay leaves, crushed
- 1 tsp (5 ml) ground cumin
- 1 cup (240 ml) melted pork lard or unsalted butter (for basting)
- 2 cups (480 ml) water or unsalted chicken stock (for basting and drip pan)
- 3–4 lb (1.4–1.8 kg) mesquite or encino wood chunks and lump charcoal (for open fire)
- 12 (8-inch) flour tortillas, about 2 oz (55 g) each
- 1 lb (454 g) dried pinto beans, soaked overnight and drained (for frijoles charros)
- 8 cups (1.9 L) water or light stock (for beans)
- 4 slices bacon, chopped, about 4 oz (115 g)
- 8 oz (225 g) Mexican chorizo, casing removed
- 1 medium yellow onion, chopped (about 8 oz / 225 g)
- 3 garlic cloves, minced (for beans)
- 2 Roma tomatoes, chopped (about 10 oz / 280 g)
- 2 jalapeños, seeded and chopped (or serranos)
- 1/2 cup (15 g) fresh cilantro, chopped (for beans)
- Salt to taste
- 1 lb (450 g) fresh nopal paddles, cleaned and sliced
- 1 tbsp (15 ml) olive oil (for nopales)
- 10 dried chiles de árbol
- 2 medium tomatoes (for salsa), about 10 oz (280 g)
- 1 garlic clove (for salsa)
- 1 tbsp (15 ml) white vinegar or juice of 1 lime (for salsa)
- Salt to taste (for salsa)
- 1 small white onion, finely chopped (for garnish)
- 1/2 cup (15 g) chopped fresh cilantro (for garnish)
- Lime wedges, as needed

Instructions

Short Description:
Slow-roasted cabrito cooked on an open spit over mesquite or encino wood, seasoned with regional herbs and garlic, served with warm flour tortillas, frijoles charros (cowboy beans), roasted nopales (cactus paddles) and a chile de árbol salsa for a complete Northern Mexican main course.

Regional Notes:
This Coahuila version is slow-roasted over mesquite/encino wood and simply seasoned with garlic, oregano, thyme and lard basting—typical of Northern Mexico where open-fire spit roasting emphasizes smoky flavor and tender meat. Unlike central Mexican stewed kid recipes, Cabrito al Pastor is roasted whole on a spit and served with flour tortillas and frijoles charros common to the north.

1. Night before: prepare the rub. In a bowl combine 3 tbsp (45 ml) coarse sea salt, 2 tbsp (30 ml) black pepper, minced garlic, 1/4 cup (60 ml) white vinegar, 1/3 cup (80 ml) olive oil, oregano, thyme, crushed bay leaves and 1 tsp (5 ml) ground cumin into a paste.
2. Prepare the cabrito. Rinse and pat dry. Truss or secure the legs so the carcass fits your spit. Rub the herb-garlic paste liberally inside the body cavity and all over the exterior. Cover and refrigerate 8–12 hours to marinate.
3. Prepare the fire. Build a bed of coals using lump charcoal and mesquite or encino wood chunks; allow flames to die down until you have steady hot coals with manageable embers. You want medium-low consistent heat for slow roasting. Position a drip pan under the spit and add 2 cups (480 ml) water or stock to catch drippings and reduce flare-ups.
4. Mount and start roasting. Secure the cabrito on the spit and place it over the coals about 18–24 inches (45–60 cm) above the embers, depending on heat. Begin slow-rotating/turning; keep the fire at a steady medium-low so the exterior browns gradually without burning.
5. Baste and manage heat. Every 20–30 minutes brush the cabrito with melted lard or butter (1 cup / 240 ml) and any accumulated marinade, and spoon some of the pan juices over the meat. Add small pieces of wood as needed to maintain embers and a steady smoky heat. Aim for a total cook time of about 3 to 4 hours, depending on size—until the thickest meat reaches 160–165°F (71–74°C) and the legs pull away easily.
6. While the cabrito roasts, make frijoles charros: in a large pot over medium heat sauté chopped bacon (4 slices / 115 g) until fat renders. Add chorizo (8 oz / 225 g) and cook, breaking up. Add chopped onion and 3 minced garlic cloves and cook until soft. Stir in chopped Roma tomatoes and jalapeños, drained soaked beans (1 lb / 454 g) and 8 cups (1.9 L) water or stock. Bring to a simmer, cover partially, and cook gently 1–1.5 hours until beans are tender and sauce thickens; season with salt and stir in 1/2 cup (15 g) chopped cilantro at the end.
7. Prepare nopales: toss sliced nopales (1 lb / 450 g) with 1 tbsp (15 ml) olive oil and a pinch of salt. Grill on a hot comal or over grill grates 6–8 minutes per side until charred and tender. Set aside.
8. Make salsa de chile de árbol: toast dried chiles de árbol (10) briefly on a comal until fragrant but not burnt. Soak in hot water 10 minutes until soft. In a blender combine toasted chiles, 2 tomatoes (about 10 oz / 280 g) roasted or raw, 1 garlic clove, 1 tbsp (15 ml) white vinegar or lime juice, salt to taste, and 2–3 tbsp (30–45 ml) of the chile soaking liquid. Blend to a smooth, slightly thin salsa; adjust salt and acidity.
9. Finish roasting and rest. When the cabrito is done, remove from the spit and let rest 15–20 minutes to allow juices to redistribute. Slice or carve into portions.
10. Serve. Arrange carved cabrito on a platter with warm flour tortillas (12), a bowl of frijoles charros, roasted nopales, salsa de chile de árbol, chopped white onion, cilantro and lime wedges. Encourage guests to assemble tacos with meat, nopales, beans and salsa; provide tortillas for scooping.
11. Leftovers and safety. Refrigerate leftover cooked goat within 2 hours. Use within 3–4 days or freeze. Reheat gently to preserve tenderness.