Cabrito al Pastor

Ingredients

• 1 whole (4 kg)young goat — quartered, or 2 kg of leg and shoulder
• 1/2 cupcoarse salt — for the brine rub
• 4 clovesgarlic — crushed
• 2 tbspdried Mexican oregano
• 1 cupbeer or orange juice — for basting
• 2 tbspneutral oil
• 18corn tortillas — warmed on the comal
• 1white onion — finely chopped, for the table
• 1 bunchfresh cilantro — chopped
• 2limes — cut into wedges
• 1 cupsalsa roja de molcajete — to serve
• 2 cupsfrijoles charros — to serve alongside

Method

1. Begin by preparing the young goat. Rinse the goat under cold water and pat it dry with paper towels. Using a sharp knife, carefully cut the goat into manageable pieces, such as legs, shoulders, and ribs. Sprinkle 1/2 cup of coarse salt evenly over the pieces, ensuring each piece is well coated. Let it sit for about 15 minutes to allow the salt to penetrate the meat.
2. While the goat is resting, prepare the marinade. In a blender, combine 4 cloves of garlic, 2 tablespoons of dried Mexican oregano, and 1 cup of beer or orange juice. Blend until smooth, creating a fragrant marinade. Pour the marinade over the salted goat pieces, making sure each piece is thoroughly covered. Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for deeper flavor.
3. Once marinated, remove the goat from the refrigerator and let it come to room temperature. Preheat your oven to 325°F (160°C). In a large roasting pan, heat 2 tablespoons of neutral oil over medium-high heat. Sear the goat pieces in batches, browning each side until a rich golden crust forms. This step locks in the juices and enhances flavor.
4. After searing, place all the goat pieces back into the roasting pan. Pour any remaining marinade over the top. Cover the pan tightly with aluminum foil to trap moisture. Transfer the pan to the preheated oven and roast for about 3 to 4 hours. The goat is done when the meat is tender and easily pulls away from the bone.
5. While the goat is roasting, prepare the accompaniments. Finely chop 1 white onion and 1 bunch of fresh cilantro, setting them aside in separate bowls. Cut 2 limes into wedges. Warm 18 corn tortillas by wrapping them in a damp cloth and placing them in a low oven or on a skillet over low heat until pliable.
6. Once the goat is cooked, remove it from the oven and let it rest for about 10 minutes. Using two forks, shred the meat into bite-sized pieces, discarding any excess fat or bone. Serve the shredded goat on warm corn tortillas, topping with chopped onion, cilantro, a squeeze of lime, and a generous spoonful of salsa roja de molcajete.
7. To complete the meal, serve the tacos alongside 2 cups of frijoles charros. The beans add a hearty, comforting element to the dish, balancing the rich flavors of the cabrito al pastor. Enjoy this traditional Nuevo León dish with family and friends, savoring the aromas and flavors that call everyone to the table.