Last Updated on October 12, 2023 by My Back Kitchen
Cabrito Asado is a cherished family favorite, often reserved for special occasions. It showcases succulent roasted kid goat, celebrated for its tender and flavorful meat, making it a memorable tradition in our household.
The traditional method of slow-cooking the whole cabrito on a spit while periodically spritzing it with a saltwater solution is how I witnessed it being done while growing up in Laredo. However, I’ve discovered a more convenient approach to cabrito asado, which involves brining and slow-cooking it in the oven before giving it a final touch on a hot grill. This method allows me to avoid the hours of tending to it over a hot grill in the Texas heat. To finish it off, serve it with warm corn tortillas, fresh guacamole, and a spicy salsa. Enjoy!
- 1 whole young cabrito It is important to use a young baby goat that has just been weaned as old goats have a very different taste.
- 1 recipe simple brine (or kosher salt if skipping this step)
- Prepare and cool the brine.
- Clean the cabrito and remove all the innards except the kidneys.
- Cut the cabrito into smaller pieces. I usually do this by separating the following pieces of meat: Piernas (front legs), Palettas (hind legs), Renionada (the piece that has the kidneys), Costillas (ribs), Pescueso (neck), and Cabesa (head). If you want to cut into even smaller pieces, you can even separate the legs from the thighs and split the breast plate in two.
- In a large resealable brine bag or food safe container, place your cut up cabrito and top with the cooled brine. Let the meat sit in the brine overnight for best results. Remove, rinse with cold water, and pat dry. Alternatively, if you choose to skip the brine, you can season the cabrito generously on both sides with salt working it into the cabrito and then air chill if for a few hours before proceeding to the next step.
- Preheat oven to 275 degrees. Remove meat from brine, and place into a large oven proof baking dish. Cover tightly with foil. Cook for 4 hours and 45 minutes, flipping halfway throughout the cook time.
- 1 hour before the end of the oven cooking time, start setting up the parilla (grill) to ensure the coals are ready once the baking time is complete. The grill should be at a high heat and coals no longer smoking.
- Once the oven cooking time is complete, remove cabrito from the pan and place it on the parilla (grill) to finish cooking. At this point, the meat is already fully cooked and should be tender, so this step is to crispy up the skin. Cook the meat, turning frequently to ensure even cooking, for about 15 minutes until every piece looks golden brown with crispy skin. You can also spritz some salt water on the cabrito as you are crisping it for additional flavor. It acts as a moisturizer.
- Once all pieces look good and crispy, take if off the grill, lightly cover with foil and let it rest for 5-10 minutes before serving.
Cabrito asado is a traditional Mexican dish made from roasted kid goat. The meat is known for its tenderness and flavor, and it’s often prepared for special occasions.
Cabrito asado can be cooked in various ways. The traditional method involves slow-cooking the whole goat on a spit, occasionally spritzing it with a saltwater solution. Alternatively, you can brine and slow-cook it in the oven before finishing it off on a hot grill for convenience.
Cabrito asado has its origins in Mexican cuisine, particularly in regions with a strong culinary connection to this tradition. It is closely associated with the northern regions of Mexico, such as Monterrey and Nuevo León, where the dish has deep historical roots.