Goat in chile marinade, pit-barbecue style (Barbacoa de cabrito) from The Food and Life of Oaxaca: Traditional Recipes from Mexico's Heart (page 212) by Zarela Martinez

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Mexican oregano for Oaxacan oregano, and lamb shoulder for goat.

  • TrishaCP on November 07, 2016

    This was quite tasty- most similar to "pulled" barbecue items, though I did miss the smokiness from fire. Like most of the other Epicurious reviewers, I subbed lamb shoulder for goat. (I used a 4 1/2 lb lamb shoulder, so basically halved the recipe ingredients.) I also used about half guajillo chiles and half anchos, since I didn't have enough guajillos. I marinated the meat overnight, and then used my Le Creuset pot as the roaster, cooking at 325 F for about 2 1/2 hours and then at 300F for a final two hours. The sauce that is intended to make up for the missing juices isn't included here, but you will need canned tomatoes and chicken broth for it, and I think it is vital to the recipe.

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