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Cabrito Al Pastor (Broiled Kid)

	Category	Mexican Recipes
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Ingredients And Procedures

2 Kids [baby goats], 6 1/2 to

-8 1/2 lbs each 3 tb Salt

1 c Mild vinegar

For the garnish: 2 c Guacamole (recipe

-separately) 3 tb White onion, chopped

1 c Tomato, finely chopped

3 tb Cilantro, finely chopped

3 tb Chiles serranos, finely

-chopped 1 Recipe Frijoles de Olla,

-mashed (recipe separately) 1 1/2 c Mozzarella OR Monterey Jack

-cheese, freshly grated 16 Totopos (crisply fried

-tortilla wedges) From Nuevo Leon. For the kid: Put kids in a large stockpot, and cover with water. Add salt and vinegar. Set aside for 2 hours. Meanwhile, build a pile of mesquite wood on the ground, and burn down to white coals. Remove kids from water and thread on spits. Arrange over the hot coals, and roast for 2 to 3 hours, depending on the kids' weight, basting occasionally with a little salted water. Turn spits continuously so that the meat cooks evenly, or use a rotisserie. Add more white coals if necessary. To serve, cut kid in pieces, and place on plates. Garnish with guacamole, onion, tomato, cilatro, and chiles. Serve withj Frijoles de Olla sprinkled with cheese, totopos, and Pico de Gallo sauce. The kid may be shredded and used in fried tacos. Makes 8 servings. From: THE TASTE OF MEXICO by Patricia Quintana, Stewart, Tabori & Chang, New York. 1986. ISBN 0-941434-89-3. Shared by: Karin Brewer, Cooking Echo, 3/93

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<h1>Cabrito Al Pastor (Broiled Kid)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>2 Kids [baby goats], 6 1/2 to <P>-8 1/2 lbs each 3 tb Salt <P>1 c Mild vinegar <P>For the garnish: 2 c Guacamole (recipe <P>-separately) 3 tb White onion, chopped <P>1 c Tomato, finely chopped <P>3 tb Cilantro, finely chopped <P>3 tb Chiles serranos, finely <P>-chopped 1 Recipe Frijoles de Olla, <P>-mashed (recipe separately) 1 1/2 c Mozzarella OR Monterey Jack <P>-cheese, freshly grated 16 Totopos (crisply fried <P>-tortilla wedges) From Nuevo Leon. For the kid: Put kids in a large stockpot, and cover with water. Add salt and vinegar. Set aside for 2 hours. Meanwhile, build a pile of mesquite wood on the ground, and burn down to white coals. Remove kids from water and thread on spits. Arrange over the hot coals, and roast for 2 to 3 hours, depending on the kids' weight, basting occasionally with a little salted water. Turn spits continuously so that the meat cooks evenly, or use a rotisserie. Add more white coals if necessary. To serve, cut kid in pieces, and place on plates. Garnish with guacamole, onion, tomato, cilatro, and chiles. Serve withj Frijoles de Olla sprinkled with cheese, totopos, and Pico de Gallo sauce. The kid may be shredded and used in fried tacos. Makes 8 servings. From: THE TASTE OF MEXICO by Patricia Quintana, Stewart, Tabori & Chang, New York. 1986. ISBN 0-941434-89-3. Shared by: Karin Brewer, Cooking Echo, 3/93 <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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