📝 About This Recipe
A crown jewel of Northern Mexican gastronomy, Cabrito Asado features a young milk-fed goat slow-roasted over charcoal until the skin is shatteringly crisp and the meat is buttery tender. This traditional preparation honors the heritage of Monterrey and Coahuila, utilizing a simple yet potent wet rub of garlic, citrus, and spices to highlight the delicate, sweet flavor of the goat. It is a celebratory dish that brings families together around the 'asador' for a truly primal and sophisticated dining experience.
🥗 Ingredients
The Meat
- 8-10 pounds Milk-fed kid goat (Cabrito) (cleaned and halved lengthwise)
The Marinade (Adobo)
- 1 cup Bitter orange juice (or equal parts lime and orange) (freshly squeezed)
- 10 pieces Garlic cloves (peeled and smashed)
- 2 tablespoons Dried Mexican oregano (crushed between palms)
- 1 teaspoon Ground cumin (toasted)
- 3 tablespoons Kosher salt (adjust to taste)
- 1 tablespoon Coarse black pepper (freshly cracked)
- 1/2 cup Lard or vegetable oil (melted)
For Basting and Flavor
- 12 ounces Light Mexican beer (Lager) (at room temperature)
- 3 pieces Fresh rosemary sprigs (tied together to use as a basting brush)
👨🍳 Instructions
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1
Rinse the cabrito under cold water and pat it thoroughly dry with paper towels. Dry skin is essential for achieving a crispy texture later.
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2
Prepare the marinade by blending the bitter orange juice, garlic, oregano, cumin, salt, pepper, and lard until smooth. The lard helps the spices adhere and promotes browning.
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3
Rub the marinade all over the goat, ensuring every crevice, including the ribs and joints, is well-coated. Place in a large non-reactive tray, cover, and refrigerate for at least 4 hours, though overnight is preferred.
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4
Remove the meat from the refrigerator 1 hour before cooking to bring it to room temperature; this ensures even cooking throughout the carcass.
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5
Prepare your grill for indirect heat using mesquite charcoal or oak wood. You are looking for a medium-low temperature (about 300°F/150°C) inside the grill chamber.
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6
Place the cabrito on the grill grate, bone-side down, away from the direct flames. If using a traditional 'ataúd' (roasting box), place it inside following the manufacturer's heat guide.
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7
Cover the grill and roast slowly. Every 30 minutes, lightly baste the meat with the beer using the rosemary sprig bundle. This adds moisture and a subtle herbal aroma.
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8
After about 90 minutes, or when the internal temperature of the thickest part of the leg reaches 145°F, flip the goat to be skin-side down.
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9
Move the meat slightly closer to the heat source for the final 30-45 minutes. This is the 'asado' phase where the fat renders and the skin turns golden brown and crispy.
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10
Monitor the internal temperature until it reaches 160°F (71°C). The meat should be pulling away from the bone slightly.
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11
Carefully remove the cabrito from the grill and place it on a large wooden cutting board. Tent loosely with foil and let it rest for 15-20 minutes.
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12
Carve the cabrito into traditional portions: the 'pierna' (leg), 'paleta' (shoulder), and 'riñonada' (loin/ribs). Use a heavy cleaver for clean cuts through the bone.
💡 Chef's Tips
Always choose a 'cabrito' that is less than 45 days old for the most tender results. If you cannot find bitter orange, mix 2 parts orange juice with 1 part lime juice and 1 part grapefruit juice. Avoid using too much charcoal at once; a slow, steady heat is the secret to preventing the lean goat meat from drying out. Don't skip the resting period! It allows the juices to redistribute, ensuring every bite is succulent. Use a meat thermometer to avoid overcooking, as goat meat has very little intramuscular fat.
🍽️ Serving Suggestions
Serve with warm, handmade flour tortillas (typical of Northern Mexico). Pair with a smoky Salsa Borracha made with pasilla chiles and a splash of dark beer. Accompany with 'Frijoles Charros' (cowboy beans) loaded with bacon and chorizo. Provide fresh lime wedges, pickled red onions, and cilantro for a bright flavor contrast. Enjoy with a chilled Mexican Lager or a robust Tempranillo red wine.