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Cabrito Al Pastor (broiled Kid) Recipe

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    Source: www.yumyum.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins
    VitaminsB2, B3, B9, B12, C, P
    MineralsNatrium, Chromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt

    Ingredients Jump to Instructions ↓

    1. 2 Kids

    2. 6 1/2 to

    3. 16 Totopos

    4. cheese, freshly grated

    5. 1 1/2 c Mozzarella OR Monterey Jack

    6. mashed (recipe separately)

    7. 1 Recipe Frijoles de Olla,

    8. chopped 3 tb Chiles serranos, finely

    9. 3 tb Cilantro, finely chopped

    10. 1 c Tomato, finely chopped

    11. 3 tb White onion, chopped

    12. separately)

    13. 2 c Guacamole

    14. For the garnish:

    15. 1 c Mild vinegar

    16. 3 tb Salt

    17. 8 1/2 lbs each tortilla wedges)

    Instructions Jump to Ingredients ↑

    1. For the kid: Put kids in a large stockpot, and cover with water.

    2. Add salt and vinegar.

    3. Set aside for 2 hours.

    4. Meanwhile, build a pile of mesquite wood on the ground, and burn down to white coals.

    5. Remove kids from water and thread on spits.

    6. Arrange over the hot coals, and roast for 2 to 3 hours, depending on the kids' weight, basting occasionally with a little salted water.

    7. Turn spits continuously so that the meat cooks evenly, or use a rotisserie.

    8. Add more white coals if necessary.

    9. To serve, cut kid in pieces, and place on plates.

    10. Garnish with guacamole, onion, tomato, cilatro, and chiles.

    11. Serve withj Frijoles de Olla sprinkled with cheese, totopos, and Pico de Gallo sauce.

    12. The kid may be shredded and used in fried tacos.

    13. Makes 8 servings.

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