Mexican🥩 Meat

Cabrito Asado (Grilled Young Goat)

Name: Cabrito Asado (Grilled Young Goat)
Total time: 3 h
Cuisine: Mexican
Ingredients: ~1 whole young goat (cabrito); ~¼ cups oil; ~2-3 tbsp salt; ~1-2 tbsp black pepper; ~8-10 cloves garlic; ~5-8 lb mesquite lump charcoal and wood

⏱ 180 min

Traditional Mexican grilled young goat cooked over an open charcoal fire. This dish uses a simple seasoning of salt, pepper, and garlic to let the lean meat's natural flavor shine. The cabrito is slowly roasted over several hours with periodic turning and heat management, until it becomes so tender it falls apart, revealing moist and flavorful meat.

High-protein

Adapted from a video by ArnieTex

How to cook CABRITO ASADO

Watch on YouTube

Ingredients

whole young goat (cabrito)~1est.
oila light amount, to help the rub adhere~¼ cupsest.
salt~2-3 tbspest.
black pepper~1-2 tbspest.
garlic~8-10 clovesest.
mesquite lump charcoal and woodfor grilling fuel~5-8 lbest.

Steps

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1
Prepare the grill by lighting a bed of mesquite lump charcoal and large pieces of mesquite wood in the center, allowing them to burn down and create an intensely hot area.
2
Once the coals are well-lit, move them to the sides of the grill while leaving some residual heat in the center to cook the cabrito evenly.
3
Coat the cabrito lightly with oil, then season generously with salt, pepper, and garlic, distributing the rub evenly over the meat.
4
Place the seasoned cabrito on the grill and let it begin to sear, listening for a good sizzle.
5
Monitor the fire throughout the cooking process and periodically add small pieces of lump charcoal first (to ignite quickly), followed by larger chunks to maintain consistent heat.
6
As moisture rises to the surface of the meat during cooking, dab it away gently with paper towels.
7
After approximately 1 hour of cooking, flip the cabrito over to ensure even cooking on both sides.
8
Continue cooking for a total of approximately 3 hours, rotating and flipping the meat as needed while maintaining the fire. The cabrito is done when it is so tender that it begins to fall apart easily.
9
Remove the finished cabrito from the grill. Let it rest briefly, then break it down. Start by serving the back leg (pierna), which should be moist, tender, and bursting with flavor. Serve with your choice of accompaniments such as salsa and tortillas.

Cabrito Asado (Grilled Young Goat)

Ingredients

Steps

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