Entree: Mexico – Northern Mexico (Durango) – Cabrito al Pastor (Young Goat al Pastor)

Serving Size: 6

Approximate Time

Prep 45 min

Cook 35 min

Additional 8 hrs

Total 8 hrs 45 min

Ingredients

- 1 whole cabrito (young goat), butterflied/split, approx. 5 lb (2.3 kg) usable meat
- 5 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stem and seeds removed
- 2 tbsp (30 g) achiote paste
- 1 cup (240 ml) pineapple juice
- 1/2 cup (120 ml) fresh orange juice
- 1/4 cup (60 ml) white vinegar
- 6 cloves garlic
- 2 tsp (4 g) kosher salt, plus more to taste
- 2 tsp (4 g) ground cumin
- 2 tsp (2 g) dried Mexican oregano
- 1 tsp (2 g) freshly ground black pepper
- 2 bay leaves
- 2 tbsp (30 ml) vegetable oil (for marinade)
- 1/2 cup (120 ml) reserved marinade or additional pineapple juice for basting
- 1 large white onion, cut into 1/2-inch (1 cm) slices for grilling
- 6 medium nopal pads (prickly pear cactus), cleaned and sliced, approx. 1 lb (450 g)
- 1.5 lb (700 g) small Yukon or baby potatoes, halved
- 2 tbsp (30 ml) olive oil (for potatoes)
- 1 tsp (2 g) ground ancho or mild chile powder (for potatoes)
- 1 red onion, thinly sliced (for pickled onions)
- 1 cup (240 ml) white vinegar (for pickling)
- 1/2 cup (120 ml) water (for pickling)
- 2 tbsp (25 g) granulated sugar (for pickling)
- 1 tbsp (15 g) salt (for pickling)
- 12–16 corn tortillas
- 4 roma tomatoes
- 2 serrano chiles (or jalapenos if milder)
- 1/2 cup (15 g) cilantro leaves, chopped
- 1/4 cup (40 g) white onion, finely chopped (for salsa)
- 2 limes, juiced (about 2 tbsp/30 ml)
- Salt to taste
- Mesquite or oak charcoal/wood for grilling (no measurement)

Instructions

Short Description:
Tender young goat marinated in an al pastor–style adobo of dried chiles, achiote, citrus and pineapple, then grilled over mesquite/charcoal and served with roasted papas, grilled nopales and warm corn tortillas for a complete Northern Mexican main course.

Regional Notes:
This Durango variation uses an al pastor–style adobo (aji/achiote, guajillo/ancho chiles, citrus and pineapple) and finishes over open flame—reflecting Northern Mexico's preference for mesquite grilling and bolder char—rather than the slow indoor spit roast common in other regions. Accompaniments like papas al comal and grilled nopales are traditional northern pairings.

1. Prep chiles: Toast guajillo and ancho chiles briefly in a dry skillet over medium heat, just until fragrant (8–12 seconds each side). Transfer to a bowl and cover with hot water to soften for 15 minutes; drain.
2. Make adobo marinade: In a blender combine softened chiles, achiote paste, pineapple juice, orange juice, white vinegar, garlic, 2 tsp kosher salt, cumin, oregano, black pepper, bay leaves and 2 tbsp vegetable oil. Blend until very smooth. Strain if desired for a silky adobo.
3. Marinate cabrito: Place the butterflied cabrito in a large tray or resealable bag. Pour all but 1/2 cup (120 ml) of the adobo over the meat, massaging to coat on both sides. Refrigerate and marinate at least 6–8 hours, preferably overnight.
4. Pickle onions: Combine 1 cup (240 ml) white vinegar, 1/2 cup (120 ml) water, 2 tbsp (25 g) sugar and 1 tbsp (15 g) salt in a small saucepan; bring to a simmer to dissolve sugar. Pour over thinly sliced red onion in a jar and chill at least 30 minutes.
5. Prepare sides while meat marinates: Toss halved baby potatoes with 2 tbsp (30 ml) olive oil, 1 tsp (2 g) ancho chile powder and a pinch of salt. Preheat oven to 425°F (220°C) and roast potatoes on a sheet pan until tender and golden, about 25–30 minutes, turning once. Alternatively roast on hot side of grill in a pan.
6. Prepare nopales and onion for grill: Lightly salt sliced nopal pads and the large white onion slices; set aside to drain briefly, then pat dry.
7. Make salsa: Char roma tomatoes and serranos on a hot comal or skillet until blistered and blackened in spots. Transfer to a blender with cilantro, 1/4 cup (40 g) chopped onion, lime juice and salt; pulse to desired texture. Adjust salt and lime.
8. Fire up grill: Set up a two-zone fire with mesquite or oak charcoal—one side with hot coals for direct searing and the other for indirect cooking. Aim for a grill surface temperature around 375–450°F (190–230°C).
9. Remove cabrito from fridge 30 minutes before grilling to temper. Pat lightly dry (do not remove all adobo).
10. Sear and grill cabrito: Place cabrito skin/fat side down over direct heat to render fat and get good char, 6–10 minutes until deeply caramelized (watch for flare-ups). Move to indirect side, skin side up, and continue to cook 20–35 minutes, basting occasionally with reserved 1/2 cup (120 ml) marinade or pineapple juice, until internal temperature in the thickest part reaches 145–160°F (63–71°C) depending on desired doneness and tenderness. If flames flare, move to indirect longer.
11. Grill vegetables: While cabrito cooks, grill nopal slices and white onion slices over direct heat until nicely charred and tender, about 3–6 minutes per side. Warm tortillas on the comal or grill until pliable and slightly charred, 30–60 seconds per side.
12. Rest and finish potatoes: When cabrito reaches target temp, remove to a cutting board, tent loosely with foil and rest 10–12 minutes. If roasting potatoes earlier, finish them under the broiler or on the hot grill briefly to crisp.
13. Carve and assemble: Slice cabrito across the bone into thin pieces. Serve on a large platter with roasted potatoes, grilled nopales and onion, pickled red onions, warm corn tortillas and salsa. Offer lime wedges and extra chopped cilantro.
14. To serve: Let diners build tacos or plate slices of cabrito with a scoop of potatoes and nopales. Leftover adobo can be used to baste more or tossed with warmed tortillas as a condiment.