Photograph of the finished Cabrito al pastor

Mexico · Dê con nướng xiên Cabrito al pastor

Cabrito al pastor

3 hr Hands-on time + 12 hr waiting
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Goat meat Goat meat 720 g
  • Photograph of Coarse salt Coarse salt 24 g
  • Photograph of Lager beer Lager beer 400 ml
  • Photograph of Lime Lime 2
  • Photograph of Garlic Garlic 12 cloves
  • Photograph of Tortilla Tortilla 12
  • Photograph of Spring onion Spring onion 160 g
  • Photograph of Green finger chillies Green finger chillies 4

Method

  1. 1 Mix a 6% salt solution with beer and crushed garlic, then soak the young goat meat in it for 12 hours to allow the salt to penetrate the meat.
  2. 2 Remove from the water and let dry for 30 minutes, then skewer onto a long iron rod and secure with string.
  3. 3 Insert the skewers at an angle around the pile of glowing coals, rather than placing them directly on the coals, and grill using reflected heat for 2 hours.
  4. 4 Rotate the skewer every 20 minutes and only brush with the beer-salt mixture; since the goat is young, no other seasonings are needed.
  5. 5 Slice the meat when the skin is golden brown and crispy, and the meat is still juicy. Serve with tortillas, green onions, and grilled peppers.

With an appliance

  • Oven 3 hr 10 min

    Step 3: Hang the goat skewers in the middle rack of the 170-degree oven for 2 hours and 10 minutes, placing a drip tray underneath and rotating the skewers every 30 minutes. The enclosed heat tenderizes the meat evenly without having to move the skewers around the charcoal, and the skin has less of a smoky smell.

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