Cabrito

Cabrito Asado al Horno (Roast Kid Goat, Norteño Style)

The signature dish of Monterrey and the Mexican north: a young, milk-fed kid goat, butterflied and slow-roasted until the meat is fall-off-the-bone tender. A pit or horno is traditional, but a covered grill or low oven produces excellent results at home.

Prep

30 min

Cook

240 min

Total

270 min

Serves

6–8

Difficulty

Medium

Recipe ingredients

• •4 kg (about 9 lb) whole kid goat, butterflied, 4–8 weeks old, maternal-milk fed (lechón); ask your butcher to butterfly it open like a book, removing the backbone but keeping the two halves joined
• •60 g (¼ cup) coarse sea salt or kosher salt
• •8 g (1 tbsp) Mexican oregano, dried; milder and more citrusy than Mediterranean oregano — substitute with regular oregano plus a pinch of marjoram if needed
• •6 cloves garlic, optional but recommended, smashed
• •2 limes lime, cut into wedges, for serving
• •20 g agave (maguey) or banana leaves, optional, for wrapping — kitchen substitute: a large roasting bag or heavy-duty foil creates a similar steam-roast effect
• •600 g (about 20 oz) flour tortillas, warmed, for serving
• •500 g (about 1 lb) refried beans, for serving
• •300 g (about 10 oz) salsa verde, tomatillo-based, for serving
• •300 g (about 10 oz) guacamole, for serving
• •2 white onions white onion, sliced thick and grilled, for serving (traditional accompaniment)

Steps

1. 1 If using agave or banana leaves, briefly pass them over an open flame or dip in boiling water until pliable; this prevents tearing and releases their aroma. Set aside.
2. 2 Pat the kid goat dry with paper towels. Rub the garlic (if using) all over the carcass. Season generously and evenly on both sides with the coarse salt and Mexican oregano, pressing the seasoning into the meat. Let sit at room temperature for 30 minutes (no longer, since milk-fed kid meat is very tender and lean).
3. 3 Prepare your cooking setup. OPTION A — Traditional pit/horno (outdoor): Build a hardwood fire in a pit or brick horno and let it burn down to glowing coals. Wrap the seasoned kid in agave leaves, then in a wet burlap sack or heavy foil, and lower it into the pit. Cover with earth or a metal lid and seal. Cook 4–5 hours. OPTION B — Home oven (most reliable indoors): Preheat to 160°C / 325°F. Wrap the kid tightly in banana or agave leaves if available, then in a double layer of heavy-duty foil, sealing well to trap steam. Place seam-side up on a large roasting pan. OPTION C — Covered grill: Set up for indirect cooking at 150–160°C / 300–325°F with a drip pan beneath the grate; cook covered 4–5 hours, turning once.
4. 4 Roast for 4–5 hours total. Every hour, open carefully and baste with any juices that have collected in the pan; if using foil, do not unseal — trust the time and temperature. The kid is done when a meat thermometer inserted into the thickest part of the leg reads at least 85°C / 185°F, the internal color is pale ivory (not pink), the leg bone wiggles freely in its socket, and the shoulder meat pulls cleanly away from the bone with no resistance. The meat should be moist but not translucent.
5. 5 Rest the kid, still wrapped, for at least 20 minutes. Unwrap at the table — the aroma is part of the experience. Pull the meat apart with tongs or your fingers; it should shred effortlessly. Chop the crispy skin (cuerito/costra) into pieces to serve alongside.
6. 6 Serve family-style on a large platter with the grilled onions, warm flour tortillas, refried beans, salsa verde, guacamole, and lime wedges. Diners make tacos with a piece of tender meat, a strip of crisp skin, a smear of beans, salsa to taste, and a squeeze of lime.