A Nuevo Leon and Tamaulipas Classic
Cabrito entomatado is a traditional dish from Northern Mexico that has been enjoyed for generations in South Texas. Tender young goat braised in a rich tomato-chile sauce – this is the dish that brings families together for Sunday dinner.
Ingredients
- 3 lbs cabrito (young goat), cut into pieces
- 3 tablespoons vegetable oil
- 1 large white onion, chopped
- 6 cloves garlic, minced
- 6 Roma tomatoes, roasted and blended (or 1 can crushed tomatoes)
- 3 guajillo chiles, seeded and soaked
- 2 ancho chiles, seeded and soaked
- 2 cups beef or chicken broth
- 1 tablespoon cumin
- 1 teaspoon oregano
- 2 bay leaves
- Salt and pepper to taste
- 1/4 cup fresh cilantro, chopped
Instructions
- Season meat: Pat cabrito dry and season with salt, pepper, and cumin.
- Brown: Heat oil in a large Dutch oven or heavy pot. Brown cabrito pieces on all sides in batches. Set aside.
- Make sauce: Blend soaked chiles with roasted tomatoes and 1 cup of broth until smooth.
- Sauté aromatics: In the same pot, sauté onion until soft. Add garlic and cook 1 minute.
- Add sauce: Pour in the tomato-chile sauce. Cook 5 minutes, stirring frequently.
- Braise: Return cabrito to pot. Add remaining broth, oregano, and bay leaves. Bring to a boil, then reduce heat to low.
- Simmer: Cover and cook 2-2.5 hours until meat is tender and falling off the bone.
- Finish: Adjust seasoning. Garnish with fresh cilantro.
Serving Suggestions
Serve with arroz rojo, frijoles de olla, fresh flour tortillas, and lime wedges. This dish is even better the next day after the flavors have melded.
Traditional Variations
- Cabrito al pastor: Cooked on a vertical spit over open flame
- Cabrito en su sangre: Cooked with its own blood (for the adventurous)
- Cabrito asado: Simply roasted over mesquite coals
Fresh cabrito available at Ruiz Custom Meats – call ahead to order for your special occasions!
