Mexican cuisine · Meat & Kebab

Cabrito al Pastor

Kid goat shoulder from Nuevo León, slow-cooked over mild embers, seasoned only with salt and served with salsa and tortillas.

Ingredients · for 6 servings

• 2 kg kid goat shoulder on the bone (or young lamb shoulder)
• 3 tbsp coarse sea salt
• 100 ml oil
• 4 tomatoes
• 2 serrano chilies
• 1 white onion
• 3 cloves garlic
• 1/2 bunch cilantro
• 3 limes
• 12 corn tortillas
• Pepper

Instructions

1. Take the kid goat out of the fridge 1 hour before cooking, pat dry, rub all over with the coarse sea salt and pepper, and brush with half the oil.
2. Build a mild, indirect ember bed of about 150°C in the grill and push the coals to the side, so there is no direct heat under the meat.
3. Place the meat bone-side down, close the lid and cook for 2–2.5 hours, basting with the remaining oil and adding charcoal every 30 min.
4. For the salsa, place tomatoes, chilies, onion and garlic directly on the grate and roast for 8–10 min, turning, until blistered black all over, then coarsely mash and season with salt and lime juice.
5. Once the crust is golden brown and the meat is loose on the bone, move it directly over the embers for the last 10 min, until the skin is crispy.
6. Let the kid goat rest for 10 min, remove from the bone, cut into chunks and serve with the salsa, chopped cilantro and warm tortillas.