Cabrito al Pastor: Roasting Tradition and Northern Pride in Nuevo León
Bring the smoky magic of Monterrey home with this fire-roasted cabrito al pastor recipe. A simplified oven-friendly version of Nuevo León’s iconic goat dish, paired with a bold salsa tatemada for true northern flavor. Perfect for weekend gatherings or any time you're craving slow-cooked tradition.
Ingredients
- For the Cabrito:
- 3 –4 lbs young goat meat bone-in leg or shoulder works best
- 2 tbsp kosher salt
- 1 tbsp cracked black pepper
- 3 tbsp olive oil or melted pork lard
- Optional: 1 cup light Mexican beer for basting
- For the Salsa Tatemada:
- 4 roma tomatoes
- 3 tomatillos
- 2 cloves garlic skin on
- 2 –3 dried chile de árbol to taste
- 1 small white onion halved
- Salt to taste
Instructions
- Roast the Goat:
- Preheat your oven to 325°F (163°C). If using a grill, prep it for indirect heat.
- Rub the goat meat generously with salt and pepper, then coat with oil or lard.
- Place on a rack in a roasting pan. Roast uncovered for about 2.5 to 3 hours, basting every 30 minutes with pan drippings or beer.
- For that perfect crisp exterior, broil or sear the skin under high heat for the final 5–10 minutes.
- Make the Salsa Tatemada:
- In a dry skillet or directly over flame, char the tomatoes, tomatillos, garlic, onion, and dried chiles until blackened in spots.
- Peel garlic, then blend all ingredients with salt to taste. Leave it chunky for rustic texture.
- Serve It Up:
- Let the cabrito rest for 10 minutes before carving. Slice and serve with warm tortillas, a drizzle of salsa tatemada, and maybe some pickled red onions or a cold beer on the side.