Adobo-Rubbed Baby Goat

When I was growing up in El Paso, my father had a fifty-gallon drum dug into the ground in our backyard for the sole purpose of cooking large cuts of meal slowly in a marinade, or adobo, of different chiles. This dish, also referred to as barbacoa de cabrito (barbecued goat), has roofs in the Mexican states of Sonora and Jalisco. People commonly dig pits in the ground, heat large stones, add the meat, cover it with leaves, and cook it in the ground for up to a full day. If goa