Roasted Capretto with Guamanian Flavors

Ingredients

In this Guamanian adaptation, the traditional Italian Capretto arrosto is infused with the vibrant flavors of Guamanian cuisine. The original recipe typically uses Italian herbs and spices, while this version incorporates Guamanian spices such as annatto, garlic, and chili peppers. The cooking technique remains the same, with slow roasting to ensure tender and flavorful meat, but the flavor profile is transformed to reflect the unique tastes of Guamanian cuisine. We alse have the original recipe for Capretto arrosto, so you can check it out.

• 2 pounds (900g) goat meat 2 pounds (900g) goat meat
• 2 tablespoons annatto seeds 2 tablespoons annatto seeds
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon vinegar 1 tablespoon vinegar
• 1 tablespoon chili pepper flakes 1 tablespoon chili pepper flakes
• 1 teaspoon ground black pepper 1 teaspoon ground black pepper
• 1 teaspoon salt 1 teaspoon salt
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 50g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 325°F (160°C).
2. 2.
   In a small saucepan, heat the vegetable oil over medium heat. Add the annatto seeds and cook for 2-3 minutes until the oil turns a vibrant red color. Remove from heat and strain the oil to remove the seeds.
3. 3.
   In a bowl, combine the annatto oil, minced garlic, soy sauce, vinegar, chili pepper flakes, black pepper, and salt. Mix well to create the marinade.
4. 4.
   Place the goat meat in a large baking dish and pour the marinade over it. Ensure that the meat is evenly coated. Cover the dish with foil and let it marinate in the refrigerator for at least 2 hours, or overnight for best results.
5. 5.
   Remove the baking dish from the refrigerator and let it come to room temperature. Leave the foil on and roast the marinated goat meat in the preheated oven for 2-3 hours, or until the meat is tender and easily pulls apart.
6. 6.
   Once cooked, remove the foil and increase the oven temperature to 400°F (200°C). Roast the goat meat for an additional 15-20 minutes to develop a crispy exterior.
7. 7.
   Remove from the oven and let the roasted capretto rest for a few minutes before slicing. Serve hot with rice and enjoy the fusion of Italian and Guamanian flavors.

Treat your ingredients with care...

• Annatto seeds — To extract the vibrant red color and flavor from annatto seeds, heat them in oil over medium heat until the oil turns red. Strain the oil to remove the seeds before using it in the marinade.

Tips & Tricks

• If goat meat is not readily available, you can substitute it with lamb or mutton for a similar flavor and texture.
• For an extra kick of heat, add additional chili pepper flakes to the marinade.
• Letting the meat marinate overnight will result in a more intense flavor.
• Serve the roasted capretto with a squeeze of fresh lime juice for a burst of citrusy flavor.
• Leftover roasted capretto can be used in tacos, sandwiches, or salads for a delicious twist.

Serving advice

Serve the Guamanian-inspired Roasted Capretto as the main course of a festive dinner. Accompany it with fragrant rice, grilled vegetables, and a side of fresh tropical fruit salsa for a complete and satisfying meal.

Presentation advice

Arrange the sliced roasted capretto on a platter, garnished with fresh herbs such as cilantro or parsley. Drizzle any remaining pan juices over the meat for added flavor and moisture. Serve with the side dishes and drinks suggestions below for a visually appealing and flavorful presentation.