Entree: Mexico – Nuevo Leon, Northern Mexico – Cabrito al Pastor (Spit-Roasted Young Goat)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 3 hrs 30 min

Additional 15 min

Total 4 hrs 15 min

Ingredients

- 1 whole cabrito (young goat), butterflied/spatchcocked, approx. 6–8 lb (2.7–3.6 kg) usable weight
- 6 tbsp (90 ml) vegetable oil or lard
- 1 cup (240 ml) beer (lager)
- 1/2 cup (120 ml) white vinegar
- 4 oz (115 g) dried ancho chiles, stems/seeds removed
- 2 oz (55 g) dried guajillo chiles, stems/seeds removed
- 8 cloves garlic, roughly chopped
- 2 tbsp (30 ml) kosher salt
- 2 tsp (10 g) freshly ground black pepper
- 2 tbsp (14 g) dried Mexican oregano
- 2 tsp (4 g) ground cumin
- 2 bay leaves
- 2 tbsp (30 ml) fresh lime juice
- 4 tbsp (60 g) rendered pork lard or unsalted butter, melted (for basting)
- 1 large onion, quartered (for stuffing/spread under goat while roasting)
- 2 oranges, halved (optional; place under goat for moisture and slight citrus aroma)

For roasted baby potatoes (starch)
- 1.5 lb (700 g) baby potatoes, halved
- 2 tbsp (30 ml) olive oil
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2 g) freshly ground black pepper
- 1 tsp (1 g) dried oregano

For grilled vegetables and tortillas (vegetable + starch)
- 8 medium cebollitas de cambray (spring onions) or small green onions, trimmed
- 8–12 serrano chiles (to taste)
- 12 corn tortillas
- Coarse salt, to taste
- Lime wedges, to serve
- Fresh cilantro, chopped, to serve

Instructions

Short Description:
Whole young goat marinated in a savory chile-garlic and beer marinade, slow-roasted over mesquite or hardwood charcoal and served with grilled cebollitas (spring onions), charred serranos, warm corn tortillas, and roasted baby potatoes for a complete Northern Mexico meal.

Regional Notes:
This Nuevo Leon version uses a simple, bold marinade and open-flame slow roasting (al pastor style) over mezquite (mesquite) or hardwood coals, producing a deeply smoky exterior and tender interior distinct from stewed or oven-baked cabrito elsewhere. The emphasis on spit roasting and accompaniments like cebollitas is characteristic of Northern Mexican asados.

1. Rehydrate chiles: place ancho and guajillo chiles in a bowl and cover with very hot water; soak 20–30 minutes until pliable. Drain.
2. Make marinade: in a blender, combine rehydrated chiles, garlic, beer, white vinegar, vegetable oil or lard, lime juice, oregano, cumin, bay leaves, salt, and black pepper. Blend to a smooth purée, adding 1–2 tbsp (15–30 ml) water if needed to blend.
3. Prep cabrito: rinse and pat the butterflied cabrito dry. Score thicker areas of meat lightly. Place in a large tray or zip-top bag and pour the chile-beer marinade over, massaging to coat both sides thoroughly. Cover or seal and refrigerate 8–12 hours (overnight) for best flavor.
4. Prepare fire and sides: about 1.5–2 hours before roasting, start a charcoal fire with mesquite or hardwood if available; allow coals to settle to a steady medium-low heat. You want indirect heat that will maintain roughly 225–300°F (107–149°C) at grate level for slow roasting.
5. Potatoes: toss halved baby potatoes with olive oil, salt, pepper, and oregano. Place in a shallow, foil-lined pan or cast-iron skillet and set on the grill over indirect heat so they can roast near the cabrito; they will take 35–50 minutes until tender and golden, turning occasionally.
6. Mount and position cabrito: remove cabrito from marinade and reserve marinade. Thread the cabrito onto a spit or secure over a rotisserie frame; if using a grate, lay meat skin-side up and position so fat side faces heat but not direct flames. Tuck onion quarters and optional orange halves under the meat or on top of coals to add moisture and aroma.
7. Begin roasting: place cabrito over the grill with indirect heat and close lid if using a grill. Roast slowly for 2.5–3.5 hours, maintaining a steady low flame/coal bed. Every 20–30 minutes baste with reserved marinade thinned with a little beer and with melted lard or butter to keep meat moist and develop a lacquered exterior.
8. Monitor doneness: cook until the thickest part of the shoulder and thigh reach 160–170°F (71–77°C) and juices run clear; the skin should be deeply browned and slightly crisp. Times vary with heat and size—allow the full 2.5–3.5 hours and adjust heat as needed to avoid charring.
9. Grill cebollitas and serranos: during the last 10–12 minutes of roast time, place cebollitas and serranos directly over medium-high heat and char until softened and blackened in spots, turning once (about 6–8 minutes for cebollitas, less for serranos). Warm tortillas on the grill for 30–60 seconds per side.
10. Rest and carve: remove cabrito from heat and let rest 15 minutes loosely tented with foil. Carve into portions: shoulders, legs, ribs, and slices of loin; transfer to a platter.
11. Finish potatoes and assemble: finish roasted potatoes with a sprinkle of coarse salt and a little chopped cilantro if desired. Plate cabrito with roasted potatoes, grilled cebollitas, charred serranos, warm corn tortillas, lime wedges, and chopped cilantro.
12. Serve: allow diners to slice meat from bones or build tacos with shredded cabrito, grilled cebollitas, serranos, a squeeze of lime, and tortillas.