Name: Goat in Chile Marinade, Pit-Barbecue Style (Barbacoa de Cabrito)
Yield: 8 to 10 servings (more for the lamb version)
Cuisine: Greek
Ingredients: 4 ounces guajillo chiles (about 16 large chiles), tops and seeds removed; ½ to ¾ ounce dried avocado leaves, about 30 large leaves; 1 teaspoon whole cloves, or ¾ teaspoon ground; 2 teaspoons cumin seeds; One 16-pound goat, quartered, or 6 to 8 pounds lamb shoulder, bone in, trimmed; Freshly ground black pepper; 1 teaspoon salt or to taste, plus additional for seasoning goat; ½ cup cider vinegar; 1 large onion, coarsely chopped; ⅓ cup dried Oaxacan oregano or 1 tablespoon dried Mexican oregano, crumbled; 12 to 15 large sprigs fresh thyme (leaves only), or 2 teaspoons dried; 10 garlic cloves; 10 allspice berries

Preparation info

8 to 10
servings (more for the lamb version)

Difficulty
Easy

Appears in

The Food and Life of Oaxaca

By Zarela Martínez

Published 1997

About

The preceding Barbacoa de Carnero con Masita is an example of a simply flavored barbecue where the meat juices themselves predominate. Another approach is to let the meat absorb an adobo, a fragrant, spicy marinade of dried chiles and other seasonings. This goat barbecue typifies the second kind.

I watched Zoyla Mendoza make the dish in her village, Teotitlán del Valle. Though she and her family can well afford to eat meat, they usually save it for special oc