Cabrito Al Pastor
A classic dish from northern Mexico adapted for the home oven. A young goat leg is marinated in a mild chile and garlic blend, then slow-roasted until the meat is tender and the skin is perfectly crisp. This recipe captures the essence of the traditional open-fire method.
An original recipe by Forkin
- Total time
- 4 hr 25 min
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 763 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Main
- 1 pcskid goat leg, bone-in
Marinade
- 2 pcsancho chile, stems and seeds removed
- 2 pcsguajillo chile, stems and seeds removed
- 0.5 pcswhite onion, roughly chopped
- 4 clovegarlic, peeled
- 4 tbsplard, melted
- 1 tbspdried mexican oregano
- 60 mllime juice, freshly squeezed
- 1.5 tbspsalt
- 1 tspblack pepper, freshly ground
- 240 mlwater, hot, for soaking chiles
For Serving
- 0.5 pcswhite onion, finely chopped
- 0.5 cupcilantro, freshly chopped
- 2 pcslime, cut into wedges
- 12 pcscorn tortilla, warmed
Equipment
blender · wire rack · skillet · cutting board · knife · oven · roasting pan
The method
Step by step
- 1
Toast the dried chiles in a dry skillet over medium heat for about 30 seconds per side until fragrant.
About 2 min
Cook’s note: Be careful not to burn the chiles, as this will make the marinade bitter.
- 2
Place the toasted chiles in a bowl and cover with hot water, letting them soak for 20 minutes until softened.
About 20 min
Cook’s note: Reserve the soaking liquid to use in the blender.
- 3
In a blender, combine the softened chiles, the marinade portion of the onion, garlic, melted lard, oregano, lime juice, salt, and pepper.
About 1 min
- 4
Add about a cup of the chile soaking water to the blender and blend on high until a completely smooth paste forms.
About 2 min
Cook’s note: Add more soaking water a tablespoon at a time if needed to help it blend.
- 5
Preheat your oven to 160°C (325°F).
About 10 min
- 6
Pat the goat leg dry with paper towels and score the skin with a sharp knife in a diamond pattern, being careful not to cut too deeply into the meat.
About 5 min
Cook’s note: Scoring helps the marinade penetrate and allows the fat to render for crispier skin.
- 7
Rub the marinade paste thoroughly over the entire surface of the goat leg, pushing it into the scores.
About 5 min
Cook’s note: You can wear gloves to avoid staining your hands.
- 8
For best results, place the goat in a dish, cover, and refrigerate to marinate for at least 4 hours or overnight.
Cook’s note: If short on time, even 1 hour of marinating will add flavor.
- 9
Place a wire rack inside a large roasting pan and set the marinated goat leg on top.
About 1 min
- 10
Pour about a cup of water into the bottom of the roasting pan to create steam and prevent drippings from burning.
About 1 min
- 11
Roast in the preheated oven for 3.5 to 4 hours, or until the meat is very tender and pulls away from the bone easily.
About 3 hr 30 min
Cook’s note: You can baste the goat with the pan drippings every hour to keep it moist.
- 12
Increase the oven temperature to 220°C (425°F) and roast for another 10-15 minutes to crisp up the skin.
About 15 min
Cook’s note: Keep a close eye on it during this stage to prevent burning.
- 13
Remove the pan from the oven, loosely tent the goat with foil, and let it rest for 15 minutes before carving.
About 15 min
Cook’s note: Resting is crucial for ensuring the meat is juicy and tender.
- 14
Carve or shred the meat and serve immediately with warm corn tortillas, chopped onion, cilantro, and fresh lime wedges.
About 5 min
Per serving
Nutrition
- Calories
- 762.6kcal
- Protein
- 92.4g
- Carbs
- 36.9g
- Fat
- 29.2g
- Fibre
- 6.9g
- Sugar
- 2.6g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover meat in an airtight container in the refrigerator.
Reheat the meat gently in a covered pan with a splash of water or broth until warmed through.
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