Entree: Mexico – Durango & Zacatecas – Cabrito al Pastor (Young goat marinated with chilies and spices and slow-roasted in the traditional northern Mexican spit-roast style)

Serving Size: 6

Approximate Time

Prep 1 hr

Cook 3 hrs 30 min

Additional 12 hrs

Total 16 hrs 30 min

Ingredients

- 1 small whole kid (cabrito), approx. 8 lb (3.6 kg) dressed  
- 6 dried guajillo chilies, stems removed and seeded, about 30 g  
- 2 dried ancho chilies, stems removed and seeded, about 16 g  
- 4 cloves garlic (approx. 12 g)  
- 1/2 cup (120 ml) white vinegar  
- 1/4 cup (60 ml) fresh orange juice  
- 2 tbsp (30 ml) vegetable oil or melted lard  
- 2 tbsp (30 g) coarse kosher salt, plus more to taste  
- 2 tsp (4 g) dried Mexican oregano  
- 1 tsp (2 g) ground cumin  
- 1 tsp (2 g) ground black pepper  
- 2 bay leaves  
- 1 medium white onion, quartered (about 8 oz / 225 g)  
- 4 tbsp (60 g) rendered pork lard or unsalted butter, melted, for basting  
- 2 cups (480 ml) beef or chicken stock for the roasting pan  
- Fresh cilantro or chopped parsley for garnish

Instructions

1. Toast the guajillo and ancho chilies briefly in a dry skillet over medium heat until aromatic, about 20–30 seconds per side; do not burn. Transfer to a bowl and cover with 1 cup (240 ml) hot water to rehydrate for 15 minutes.  
2. Drain the chilies, reserving soaking liquid. In a blender combine the chilies, garlic, white vinegar, orange juice, oil, oregano, cumin, black pepper, 1 tbsp (15 g) of the coarse salt, and 2 tbsp (30 ml) of the reserved chili soaking liquid. Blend to a smooth adobo, adding a little more soaking liquid if needed. Strain the adobo through a fine sieve for a smoother sauce if desired.  
3. Pat the cabrito dry and season the cavity and exterior with the remaining 1 tbsp (15 g) coarse salt. Rub the adobo all over the outside and inside of the cabrito, massaging it into the meat. Place the bay leaves and quartered onion inside the cavity. Cover and refrigerate to marinate overnight, turning once if possible.  
4. Preheat the oven to 450°F (230°C). If using a rotisserie/spit, set it up according to manufacturer instructions and preheat the spit area to high. If roasting in a pan, place a rack in a large roasting pan and add the 2 cups (480 ml) stock to the bottom of the pan.  
5. Roast the cabrito at high heat for 20–30 minutes to develop a crisp exterior, basting occasionally with melted lard or butter. Reduce the oven temperature to 325°F (160°C) and continue roasting, basting every 20–30 minutes, until the meat is tender and the internal temperature in the thickest part of the leg reaches about 160°F (71°C), about 2 1/2–3 hours more for an 8 lb (3.6 kg) cabrito. If using a spit, roast 3–4 hours total, maintaining steady heat and regular basting. Add more stock to the pan if the juices evaporate.  
6. For a more caramelized exterior, increase oven to 425°F (220°C) for the final 10–15 minutes of cooking while watching carefully. Remove the cabrito when tender and the skin is well browned.  
7. Let the cabrito rest 15–20 minutes before carving to allow juices to redistribute. Carve into portions and serve garnished with fresh cilantro or parsley and warmed tortillas or roasted potatoes.