Cabrito En Chile Ancho

Recipe Ingredients

1		Tender young goat
6 tablespoons	90ml	Red wine vinegar
		Salt and freshly ground black pepper
1 lb	454g / 16oz	Chiles anchos - seeded and veins removed
8 oz	227g	Chiles guajillos seeded and veins removed
40 1/2 cups	9598ml	Water
2		Tomatoes - roasted
3		Bay leaves
1		Thyme
1		Marjoram
5		Garlic
5 tablespoons	75ml	Lard or oil

Recipe Instructions

Rub the goat with 5 tablespoons of the vinegar and sprinkle lightly with salt and pepper. Cover and refrigerate for at least two hours, preferably overnight.

Toast the chiles on a comal or iron skillet, then soak in hot water to cover for 30 minutes. Drain and transfer to a blender. Add 1/2 cup of the water and the tomatoes, bay leaves, thyme, marjoram and garlic. Puree, strain and set aside. Use this sauce to baste the goat on the spit, or if you cut the goat in pieces, do the following:

Heat the lard in a large pan or Dutch oven, add the goat two or three pieces at a time and brown on all sides.

Pour off one-half of the fat, add the chile puree and cook for 8 minutes. Add the remaining vinegar, 1 tablespoon salt, and pepper to taste.

Stir in 8 cups water, return the meat to the pan and cook, covered, over medium heat for 2 hours, stirring occasionally. Add more water if needed to keep the sauce from drying out. It should be thick

Source:
Nuevo Leon

Rating

Average rating:

-1 (10 votes)

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.