Entree: Mexico – Tamaulipas, Gulf Coast Mexico – Cabrito al Pastor

Serving Size: 6

Approximate Time

Prep 30 min

Cook 4 hrs 20 min

Total 5 hrs

Ingredients

- 1 whole cabrito (young goat), 5–6 lb (2.3–2.7 kg), halved and backbone removed
- 6 guajillo chiles, stems and seeds removed
- 2 ancho chiles, stems and seeds removed
- 3 tbsp (45 ml) neutral oil (vegetable or canola)
- 2 tbsp (30 g) achiote paste
- 1 cup (240 ml) fresh orange juice
- 1/4 cup (60 ml) white vinegar
- 6 garlic cloves, peeled
- 2 tsp (10 g) kosher salt, plus more to taste
- 1 tsp (2 g) freshly ground black pepper
- 1 tsp (2 g) ground cumin
- 1 tsp (1 g) dried Mexican oregano
- 2 bay leaves
- 4 tbsp (60 ml) lard or vegetable oil, for basting
- 2 medium white onions, halved (one for roasting with the goat, one for slicing and grilling)
- 12 corn tortillas
- 1 bunch fresh cilantro, chopped (about 1 cup / 30 g)
- 6 limes, cut into wedges

Salsa roja (charred tomato-chile salsa)
- 6 roma tomatoes, about 1 lb (450 g)
- 3 arbol chiles (or 2 serranos), stems optional
- 1 small white onion
- 2 garlic cloves
- 1 tsp (5 g) salt
- 2 tbsp (30 ml) chopped cilantro
- 1 tbsp (15 ml) lime juice, or to taste

Optional garnishes/vegetables
- Radishes, thinly sliced
- Pickled red onion

Instructions

Short Description:
Tender young goat marinated in a chile-achiote adobo and slow-roasted until fall-apart tender, then shredded and served with warm corn tortillas, grilled onions, fresh cilantro, lime, and a charred tomato-chile salsa.

Regional Notes:
This Tamaulipas version uses a pastor-style adobo (guajillo/ancho with achiote and citrus) and slow-roasting rather than quick spit-roasting; the long, gentle cook produces very tender meat while the adobo flavors develop and concentrate. It is traditionally served simply with tortillas, salsa, and garnishes on the Gulf Coast.

1. Toast chiles: In a dry skillet over medium heat toast guajillo and ancho chiles 20–30 seconds per side until fragrant but not burned. Remove, let cool, then soak in 1 cup (240 ml) hot water for 20 minutes to rehydrate; reserve 1/2 cup (120 ml) soaking liquid.
2. Make adobo: In a blender combine rehydrated chiles and 1/2 cup (120 ml) soaking liquid, oil, achiote paste, orange juice, vinegar, garlic, salt, pepper, cumin, oregano, and bay leaves. Blend to a smooth sauce, adding a splash more orange juice if needed to reach a thick pourable consistency.
3. Marinate the cabrito: Pat the goat halves dry. Place in a large nonreactive container or zip-top bag and pour most of the adobo over the meat, reserving about 1/2 cup (120 ml) for basting. Massage the adobo into all surfaces and under the skin where possible. Cover and refrigerate at least 6 hours, preferably overnight.
4. Prepare for roasting: Remove cabrito from refrigerator 30–60 minutes before cooking to come closer to room temperature. Preheat oven to 275°F (135°C). Place a shallow roasting rack in a large roasting pan. Scatter one halved onion in the bottom of the pan and set the goat halves on the rack, skin-side up.
5. Slow-roast covered: Brush the goat with 2 tbsp (30 ml) lard or oil and tent the pan tightly with foil. Roast at 275°F (135°C) for 3 to 3 1/2 hours, basting with reserved adobo or additional lard/oil every 45–60 minutes. The meat should be very tender and pulling from the bone.
6. Brown the exterior: Increase oven to 425°F (220°C), remove foil, brush with remaining 2 tbsp (30 ml) lard or oil, and roast uncovered 20–30 minutes to develop a crisp, browned surface. Watch closely to avoid burning; rotate pan if necessary.
7. Rest and shred: Transfer goat to a cutting board, tent with foil, and rest 15 minutes. Use forks and tongs to shred the meat from bones into large pieces, discarding large bones. Mix some pan juices into shredded meat for moisture and flavor; keep warm.
8. Make salsa roja while meat cooks or during resting: Char roma tomatoes, arbol chiles, onion, and garlic on a hot comal or skillet until blistered and blackened in spots. Transfer to a blender, add salt, cilantro, and lime juice; blend to desired texture. Taste and adjust salt/lime.
9. Grill onions and warm tortillas: Slice remaining onion into rounds, brush with a little oil, and char on a hot skillet until softened and slightly caramelized. Warm corn tortillas on a comal or dry skillet until pliable, stacking and wrapping in a cloth to keep warm.
10. Assemble and serve: Serve shredded cabrito al pastor family-style with warm tortillas, grilled onions, salsa roja, chopped cilantro, lime wedges, radishes, and pickled onion. Let diners assemble tacos or plate servings of meat with tortillas and garnishes.