Southwestern Cabrito

Name: Southwestern Cabrito
Cuisine: American
Ingredients: 3 cups fresh sage leaves; 1 whole head of garlic, peeled; 2 teaspoons kosher salt or coarse sea salt; 2 teaspoons kosher salt or coarse sea salt; 1 cabrito, preferably 10 to 12 pounds, quartered; 2 cups chicken or beef stock or beer; 2 cups chicken or beef stock or beer; 2 cups chicken or beef stock or beer; 1 cup cider vinegar; 1 cup olive oil (an inexpensive kind is fine); ¼ cup chopped fresh sage; ¼ cup Worcestershire sauce; 4 to 6 garlic cloves, minced; Sauce Olé or Bar-B-Q Ranch Sauce (optional); Sauce Olé or Bar-B-Q Ranch Sauce (optional)

Preparation info

Serves
8 to 10

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

A festive food throughout the Southwest, particularly in Spanish-speaking areas, cabrito is milk-fed kid slaughtered between the spring and late summer at an age of 30 to 40 days old and a weight of 10 to 15 pounds. If you lack a Latino market, you’ll probably have to go directly to a farmer for the meat, but it’s worth the trouble.

Ingredients

Sage Paste

3 cups fresh sage leaves
1 whole head of garlic, peeled
2

Americas
United States
Main course
Gluten-free
Summer
Spring

Method

The night before you plan to barbecue, prepare the paste in a food processor. First process the sage, garlic, and salt until the sage and the garlic are chopped fine. Add the olive oil in a slow stream, until a thick paste forms. Rub the paste over the cabrito, covering the meat evenly. Place the cabrito in a large plastic bag and refrigerate it overnight.
Prep