Mexican · Dinner
Slow-Braised Chile Goat
Cabrito al Pastor
Norteno young goat slow-braised in chile colorado of guajillo, ancho, and pasilla with onion, garlic, and oregano until fork-tender, served with rice, refried beans, and warm flour tortillas with salsa.
$$
15 minsPrep
60 minsCook
75 minsTotal
HardLevel
Nutrition per serving
720Calories
42gProtein
28gFat
68gCarbs
8gSugar
7gFiber
1240mgSodium
95mgChol
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Instructions
1
Prep
Toast guajillo, ancho, and pasilla chiles in a dry pan over medium heat 30 seconds per side until pliable. Soak in hot water 12 minutes, then drain, reserving 600ml soaking liquid. Season goat with 1.5 tsp salt and 0.5 tsp pepper. Rough-chop 1 onion and 2 tomatoes. Peel 10 garlic cloves. Dice 60g white onion for topping and chop cilantro.
2
Sear
Heat 2 tbsp neutral oil in a large heavy lidded pan over medium-high for 2 minutes. Working in two batches if needed to avoid crowding, sear goat 4 minutes per side until deeply browned. Transfer all meat to a plate.
3
Build
Blend drained chiles, rough-chopped onion, garlic, tomatoes, oregano, cumin, cloves, cinnamon, vinegar, salt, and 600ml soaking liquid until very smooth. Strain sauce into the searing pan (add remaining 2 tbsp oil if pan is dry). Cook over medium-high for 5 minutes until brick red and bubbling thickly.
4
Braise
Return goat and juices to the pan. Add bay leaves and 1 liter stock. Simmer over medium-low covered for 50 minutes, stirring every 15 minutes, until fork-tender. While cabrito braises, heat 1 tbsp oil in a saucepan over medium for 1 minute. Toast 120g rice 2 minutes. Add 240ml stock and a pinch of salt, bring to a boil, reduce to low, cover, and cook 14 minutes. Rest covered off heat. Heat 1 tbsp lard in a skillet over medium for 1 minute. Add cooked beans, a pinch of salt, and bean liquid. Mash 4 minutes until thick.
5
Finish
Discard bay leaves from cabrito. Warm 4 flour tortillas over a flame for 30 seconds per side until pliable.
6
Plate
Arrange rice and refried beans side by side on two plates with cabrito and sauce. Top with diced onion and cilantro. Serve with warm tortillas and lime wedges alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 560g (19.8 oz) goat shoulder or leg, bone-in
- 1.5 tsp fine salt
- 0.5 tsp ground black pepper
- 4 tbsp neutral oil
- 6 whole guajillo chiles, dried
- 4 whole ancho chiles, dried
- 4 whole pasilla chiles, dried
- 1 white onion
- 10 garlic cloves
- 2 medium tomatoes
- 2 tsp dried oregano
- 2 tsp ground cumin
- 0.5 tsp ground cloves
- 0.5 tsp ground cinnamon
- 60ml (1/4 cup) apple cider vinegar
- 6 bay leaves
- 1 liter (4 cup) chicken or beef stock
- 120g (4.2 oz / raw) white rice
- 240ml (1 cup) chicken stock
- 2 tbsp lard or neutral oil
- 200g (7 oz) pinto beans, cooked
- 60ml (1/4 cup) bean cooking liquid or water
- 4 small flour tortillas
- 60g (2.1 oz) white onion
- 4 tbsp fresh cilantro
- 1 lime