A particularly impressive recipe that is easy to prepare in your own kitchen involves slivers of garlic and whole comino seeds.
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
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 was originally featured in Domain, March/April 1989