1/2 cabrito, cut in quarters
4 or more large cloves garlic, peeled and cut into slivers
2 teaspoons whole comino (cumin) seeds
New Mexico chile powder
Dried oregano
Salt, to taste
Freshly ground black pepper
2 or 3 onions, cut in quarters
4 to 6 whole chiles colorados, loosely torn
1 cup (or more) dry red wine
1 cup (or more) water
Preheat oven to 250 degrees. With sharp knife, make several slits in membrane
surrounding meat; fill each with garlic slivers and pinch of comino seeds.
Liberally sprinkle cabrito with chile powder, oregano (crumbled between
palms), salt, and pepper. Line roasting pan with onions and chiles colorados.
Place cabrito in pan, and add wine and water to fill pan about 1/2 inch (meat
should not be submerged). Cover tightly, and bake 41/2 to 6 hours until meat is
tender.
Serves 6 - 8. |
The Kids Are All Right
A secret of South Texas: Treated with care, cabrito can be one of the tenderest,
most flavorful meats. (Click here for article and accompanying sauce.)
Meat & Dairy
1/2 cabrito, cut in quarters
Produce
garlic
2 or 3 onionss
4 to 6 whole chiles colorados
Grocery
whole comino (cumin) seeds
New Mexico chile powder
Dried oregano
Salt
Freshly ground black pepper
Liquor Store
dry red wine |
