Cabrito

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).

Arroz con Carne

Arroz con CarneServes 8
2 T. chopped onion
2 T. chopped celery
2 T. minced parsley
2 cloves minced garlic
2 T. butter
2 lbs. cubed round steak
1 t. salt
½ t. pepper
2 T. flour
2 c. beef stock
½ c. raisins
Arroz

Saute onion, celery, parsley and garlic in butter until golden brown. Add steak and brown. Stir in salt, pepper, flour*, beef stock and raisins. Simmer covered one hour. Stir into the cooked rice and serve.

*I prefer to take ½ c. of the stock and mix into the flour separately to make a roux before adding it to the pan.

Frijoles Negros

Frijoles Negros1 lb. black beans
3 cloves garlic
1 large onion, sliced
Salt pork, if desired
Salt and pepper to taste
1-2 bay leaves
Celery leaves

Soak beans in cold water 2-4 hours. Drain and cover beans with water. Add in remaining ingredients and bring to a boil. Cover, lower heat and cook until tender, adding hot water as needed so beans don’t dry out.

Optional:
To above recipe, stir in until melted:
2 c. grated monterrey jack cheese
Top with sour cream if desired.

Arroz con Puerco

41bfkZhFppL._SX300_Serves 4
3-4 pork steaks (or 2 lbs. any other type of pork meat, cubed*)
1/3 c. oil
1-2 c. uncooked rice
1½ t. garlic powder
1 t. pepper
½ c. celery, chopped
½ c. bell pepper, chopped
1/3 c. onion, chopped
1 (8 oz.) can tomato sauce
1½ – 2 c. water

Lightly brown meat in large skillet; add oil to prevent sticking. Add rice and brown, stirring frequently. Grind comino in molcajete and add to meat. Mix in remaining ingredients; cover and simmer until rice is done (do not stir).

*This recipe also works well using cubed chuck or round steak.

Tia Frances’ Carne de Venado

VenisonServes 4
2 lbs. venison, cubed
Salt
3 cloves garlic
Water
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.