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Cabrito Al Pastor (Tex-Mex Roast Kid, Shepherd Style)

hot and spicy, latin american

6 pounds legs of kid
4 recipes Fajitas Marinade
but use only 1 teaspoon chile; see below
sliced avocados sprinkled with lime; for garnish
Salsa Cruda
warmed flour tortillas; for accompaniment
Black Bean Puree:
6 cups cooked black beans
2 pickled jalapeno chiles; trimmed
1/2 tablespoon cumin seed; ground
1 tablespoon minced fresh epazote leaves
or
1/2 teaspoon crumbled dried epazote leaves
or dried summer savory
salt; to taste
2 tablespoons bacon fat or lard
3 ounces soft goat cheese; crumbled

Remove fatty skin from kid or goat leg and trim any remaining fat, prominent membranes, and sinews. Place meat in a container (or doubled plastic bags), pour in Fajitas Marinade, cover (or seal bag), and marinate 24 to 72 hours in refrigerator, turning several times. Preheat oven to 300 degrees. Drain meat, reserving marinade. Roast each leg for about 12 minutes per pound to rare (125 degrees on an instant-read meat thermometer inserted in the thickest part), basting frequently with reserved marinade. (Meat can now be reserved in refrigerator for up to 3 days.) Save any leftover marinade. Prepare charcoal grill using mesquite charcoal or mesquite chips over other charcoal, placing charcoal at edges of barbecue, not in center. Place meat on an oiled grill 5 to 6 inches above heat source. Cover grill and cook leg 30 to 45 minutes, turning and basting frequently, until browned all over and smoky-flavored. During the last 20 minutes, grill meat directly over coals to brown (about 10 minutes per side). Let meat stand for a few minutes before slicing thinly. To prepare Black Bean Puree, drain cooked beans, reserving liquid. Puree beans, chiles, cumin, and epazote in a blender or food processor, adding some reserved liquid if paste is too dry. (Mixture should cohere but not be pasty.) Taste and add salt if needed. In a large skillet heat bacon fat until fragrant. Add puree; stir, and fry over low heat until mixture is heated through, stirring occasionally. When beans are hot, add goat cheese, cover, and continue simmering until the cheese is melted. NOTES : Epazote is a Mexican herb available in Latin food stores. To serve, garnish serving dish with avocado and serve with Black Bean Puree, Salsa Cruda, and tortillas. Yield: 6 servings. 3529 4104 0 0 0 0 0 0 0 20103 0 1036 0 3158 0 0 791 639

Contributor: © 1995 Cole Group, Inc.

Yield: 6 servings

Preparation Time: 0:00

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