Baked Cabrito

Baked Cabrito

Baked Cabrito

Serves 8-10
1 (10-12 lb.) baby goat/kid, split in half or quartered
3-4 cloves garlic
Juice of 2 limes
Salt and pepper to taste
Oregano to taste
Thyme and parsley if desired
2 thick slices onion
1 small carrot, cut in half
1 stalk celery, cut in half
½ c. water

Wash meat in cold water and pat dry. Place in roaster. Break garlic cloves in half and rub meat well with garlic and lime juice. Mix salt, pepper, oregano, thyme and parsley (I used 1 T. each of the dried green herbs) and rub mixture into meat. Add onion, carrot, celery and water to pan. Cover and place in pre-heated 375-degree oven. Cook 3½-4 hours. Remove cover, drain off all juices except ½ cup. Return to oven to brown about 20 minutes.

Baked Cabrito II

Serves 2
2½-3 lb. leg of baby goat/kid
Salt and pepper to taste

Wash meat in cold water and pat dry. Rub well with salt and pepper. Bake in covered roasting pan for 2-2½ hours in 325-degree oven.

Barbecued Cabrito

Serves 8-10
1 (10 lb.) baby goat/kid
Salt, pepper and garlic powder to taste

Wash meat in cold water and pat dry. Rub well with spices. Cook in covered barbecue grill* over mesquite wood or charcoal for 4-5 hours until tender.

*In Mexico and South Texas, Cabrito is traditionally cooked over mesquite wood in an open barbecue pit. A rod is run through the body cavity from neck to tail and the opposite end of the rod is then stuck upright in the pit.

Cabrito also makes excellent tacos, with the salsa of your choice (I prefer Salsa Verde).

Caldo de Res

Caldo de Res4-6 medium potatoes, peeled and quartered
2-3 medium zucchini or yellow squash (or a mix of both), sliced
1 small head cabbage, cored and cut in eighths
2 ears corn, halved
2 carrots, scraped and sliced
1½-2 lbs. beef hind shank with bone
Salt and pepper to taste
Lime wedges

Fill large soup pot half full of water. Add all ingredients except lime; add more water if needed to cover. Cook covered over medium heat until vegetables are tender, approximately 2 hours.

Serve hot with tortillas and Mexican rice on the side. Squeeze lime over soup to taste.

Pickled Jalapeños

Pickled jalapenosPickling jalapeños in 2015 is definitely different than when this recipe was written down in 1980. One huge difference—pun intended—is how much larger the fresh jalapeños you buy today are than those of 30-odd years ago. 24 peppers filled 5 pint jars! Here is the recipe as originally written, so be prepared to improvise:

2 doz. fresh whole jalapeño peppers
1 medium carrot, scraped and sliced
3 large green onions or scallions, sliced (tops removed)
1 ¼ c. vinegar with at least 5% acidity so peppers will not soften and spoil
¼ c. water
½ c. oil
2 t. salt
1 t. cilantro seeds

Wash peppers and place in a quart canning jar along with carrot and onions. Place remaining ingredients in saucepan and heat to boiling. Pour over peppers to within 1 inch of top of jar. Cap and screw band down tightly. Process 10 minutes in boiling water bath with water 1 inch over top of jar.

Carne de Res Mazatlan

Serves 6Carne de Res Mazatlan
2 lbs. lean sirloin steak
1 t. salt
½ t. pepper
2 T. butter
2 T. olive oil
6 slices toast

Cut meat into 6 equal strips; sprinkle with salt and pepper on both sides. Heat butter and oil in skillet, add steaks and brown 4 minutes on each side. Place each strip on a slice of toast and cover with sauce:

3 T. butter
1 T. olive oil
1 sliced carrot
1 clove garlic, ground
1 small onion, chopped
2 t. chopped parsley
1 crumbled bay leaf
2 T. flour
3 c. tomato puree
1 t. chili powder
1 bell pepper, chopped
1 pimiento, chopped

Heat 2 T. butter and the olive oil in skillet; add carrot, garlic, onion, parsley and bay leaf. Cook over medium heat 3-4 minutes or until onion is browned. Stir in flour until it turns golden brown. Add tomato puree, chili powder, salt, bell pepper and pimiento and let simmer 30 minutes. Stir in remaining butter and pour over steak strips.

Tia Frances’ Carne de Venado

VenisonServes 4
2 lbs. venison, cubed
3 cloves garlic
2 medium potatoes, cubed
3 carrots, sliced
3 stalks celery, sliced
1 t. black pepper
2 t. comino
1 clove garlic, minced (optional)
1 (10¾ oz.) can cream of mushroom soup
Water, if desired

Wash venison and remove any glands or thin covering tissue before cubing. In dutch oven, boil venison in a quart or more of salted water with whole garlic. As meat boils, skim foam off. After an hour, add in potatoes, carrots and celery and cook another hour or until meat is tender but not mushy. Grind comino in molcajete. Stir comino, pepper, minced garlic and soup into meat and heat through. If stew is too thick, add water to thin to desired consistency.

Image from Wikipedia.

Caldo de Pollo

IMG_2710                                                                                                                     Serves 5-6
1 3-3½ lb. frying chicken, cut in pieces
2 cloves garlic
1¼ t. comino
½ t. peppercorns
5-6 quarts water
2 stalks celery, diced
1 medium chopped onion
2 carrots
28 oz. can tomatoes in puree
½ c. rice
Lime wedges

Combine chicken, spices and water in large pot. Bring to a boil and cook 20 minutes. Add celery, onion and carrots and continue cooking 15 minutes. Add tomatoes and return to a boil. Add rice and cook 15 minutes or until rice is done.

After soup cools, it may be skimmed if desired.

Serve with lime wedges.

Traditionally, this soup is served with whole chicken pieces, but since my family is not wild about that concept, I boned and chopped the chicken, as pictured.