Photograph of the finished Cabrito al horno

Mexico · Dê sữa nướng lò kiểu Monterrey

Cabrito al horno

3 hr Hands-on time + 1 hr waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Goat meat Goat meat 2.2 lb
  • Photograph of Garlic Garlic 12 cloves
  • Photograph of Coarse salt Coarse salt 0.7 oz
  • Photograph of Black pepper Black pepper 0.1 oz
  • Photograph of Oil Oil ¼ cup
  • Photograph of Orange Orange 1.2
  • Photograph of Onion Onion 1.2
  • Photograph of Tomato Tomato 8.5 oz
  • Photograph of Chilli Chilli 2
  • Photograph of Tortilla Tortilla 8

Method

  1. 1 Wash the suckling goat meat thoroughly, pat it dry, then rub it with coarse salt, pepper, and crushed garlic.
  2. 2 Brush the meat with oil and orange juice, then let it marinate for 1 hour.
  3. 3 Bake the meat in the oven at 180 degrees for about 2 hours, brushing it with the marinade every 30 minutes.
  4. 4 Increase the temperature to 220 degrees and bake for another 15 minutes until the skin is golden and crispy.
  5. 5 Tomatoes, onions, and peppers are roasted and then roughly pounded in a stone mortar to make salsa.
  6. 6 Chop the meat into pieces and serve hot with salsa and tortillas.

With an appliance

  • Charcoal grill 3 hr 30 min

    Replace steps 3-4: roast the goat meat on a charcoal grill with a small flame, 35 cm away from the charcoal, for 90 minutes, rotating every 15 minutes, then lowering the grill to 18 cm for another 10 minutes; the meat will have a more smoky flavor than the traditional method, but you must carefully monitor the charcoal and fat to prevent burning.

Start cooking