Roasted Cabrito with Spicy Adobo Sauce

Ingredients

• 2.5 kg (5.5 lbs) goat meat, cut into pieces 2.5 kg (5.5 lbs) goat meat, cut into pieces
• 4 dried ancho chilies, stemmed and seeded 4 dried ancho chilies, stemmed and seeded
• 2 dried guajillo chilies, stemmed and seeded 2 dried guajillo chilies, stemmed and seeded
• 4 cloves of garlic 4 cloves of garlic
• 1 small onion, roughly chopped 1 small onion, roughly chopped
• 2 tablespoons apple cider vinegar 2 tablespoons apple cider vinegar
• 1 tablespoon dried oregano 1 tablespoon dried oregano
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 2g, 1g
• Protein: 42g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 160°C (320°F).
2. 2.
   In a dry skillet over medium heat, toast the dried chilies for about 1 minute on each side until fragrant. Remove from heat.
3. 3.
   In a blender, combine the toasted chilies, garlic, onion, apple cider vinegar, dried oregano, ground cumin, ground coriander, smoked paprika, salt, and black pepper. Blend until smooth, adding a little water if needed.
4. 4.
   Heat the vegetable oil in a large oven-safe pot or Dutch oven over medium-high heat. Add the goat meat and brown on all sides.
5. 5.
   Pour the adobo sauce over the meat and stir to coat evenly. Add the chicken broth.
6. 6.
   Cover the pot with a lid and transfer it to the preheated oven. Roast for about 3 hours, or until the meat is tender and easily pulls apart with a fork.
7. 7.
   Remove from the oven and let it rest for a few minutes. Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Dried chilies — Make sure to remove the stems and seeds before using. Toasting them in a dry skillet helps to enhance their flavor.
• Goat meat — If you can't find goat meat, you can substitute it with lamb or beef for a similar result. Adjust the cooking time accordingly.

Tips & Tricks

• For an extra smoky flavor, you can add a small amount of chipotle peppers in adobo sauce to the marinade.
• If you prefer a milder heat, reduce the number of dried chilies used in the adobo sauce.
• Serve the roasted cabrito with warm tortillas, sliced onions, and lime wedges for a complete Mexican feast.
• Leftovers can be used to make delicious tacos, quesadillas, or even added to soups and stews.
• Make sure to let the meat rest before slicing or shredding to allow the juices to redistribute and ensure maximum tenderness.

Serving advice

Serve the Roasted Cabrito as the main dish, accompanied by warm tortillas, sliced onions, fresh cilantro, and lime wedges. Allow your guests to assemble their own tacos or burritos, adding their favorite toppings and salsas.

Presentation advice

Present the Roasted Cabrito on a large platter, garnished with fresh cilantro leaves. Arrange warm tortillas, sliced onions, and lime wedges around the meat for a visually appealing and inviting presentation.