Long-simmered cabrito with green rice

Slow cooking is an art form, especially when it comes to whole animals or goats. This recipe highlights the art form of this delicious dish.

Cabrito translates to kid goat and can be found in one form or another across South America and Spain. This dish is mostly prepared on festive occasions, weddings, births, or religious ceremonies and is an event that brings together the family. This Mexican version is probably the most well-known and can be made using a number of techniques: spit-roasted, pit-roasted, or slow-braised. I opted for the last as I cannot build an open flame for 6 hours in my living room!

The technique involves marinating the meat overnight, or even for 2, and then slowly braising the meat in the oven for 3-4 hours; mine took 3 hours, till the meat is butter-soft and has completely fallen off the bone. The tender meat is loaded with flavours, the mild sweet anchos with gentle heat and spices. It was super amazing. I served it with green rice. Tomatillos are impossible to find in India, so I substituted a combination of acidic green (very green tomatoes and lime juice). The intensely flavoured meat was balanced by the brightly flavoured rice, a perfect combination. I definitely overate for dinner!!

I have been fortunate enough to have had dinner at Chez Panisse when David Tanis headed the restaurant. This restaurant, with David and a cadre of chefs, defined California farm-to-table cuisine as elegant, light, and popping with flavours and fresh ingredients. I have his cookbooks, and I follow his blogs and Instagram page; you should, too. I love this cookbook and definitely need to cook more from it!

For more delicious recipes from this cookbook, click here.

Ingredients:

For the cabrito:

2-3 ancho chilies

3 cups water

4-5 cloves garlic

2 tablespoons cider vinegar

Salt, to taste

1 teaspoon pepper

1 lb goat leg, cut into 2-3 pieces

1 lb goat shoulder, cut into 2-3 pieces

1 small bay leaf

1/2-inch cinnamon stick

A pinch of ground cloves

1 tablespoon oregano, Mexican preferred

1 tablespoon ground cumin

2 onions, finely chopped

Salt, to taste

Chicken stock or water

For the green rice:

2 tablespoons olive oil

1 large onion, finely diced

2 cups long-grain rice, like basmati

1 bunch of cilantro leaves and tender stems

3 garlic cloves

10 tomatillos or 3 very green tomatoes, diced

2 green chillies, diced

Salt, to taste

Lime juice, to taste

2 cups water or chicken or vegetable broth

Scallions to garnish

Cilantro, minced to garnish

To serve,

Scallions, finely sliced

Lime wedges

Pickled jalapeños

Iceberg lettuce, shredded

Tacos

Tortillas

Grated cheese, queso blanco or cheddar

To make the cabrito:

Heat the ancho chillies in a pan over medium heat until they are warm, fragrant, and slightly puffed up. Add them to hot water and soak for 30 minutes until soft. Remove them from the water and remove the stems and seeds.

Add the anchos, strained soaking liquid, garlic, vinegar, salt and pepper to a small blender and purée to a smooth paste.

Score the meat with a sharp knife. Rub the marinade into the meat and marinate overnight. You can marinate at room temperature for 3 hours, but the overnight marination helps flavor and tenderize the meat.

Preheat the oven to 350 F.

In an oven-safe dish, mix the marinated meat, bay leaf, cinnamon sticks, ground cloves, oregano, cumin, onions, and salt. Add just enough stock/water to cover the meat. Bake for 2 1/2-3 hours, turning the meat every 45 minutes or so. Add a touch of stock/water if the liquids are drying out. The meat should be extremely soft and fall off the bone when finished. Cool.

Remove the meat from the bones and shred well. Remove the whole spices and add the remaining sauce to the meat, and mix in well. You are looking for sloppy, wet meat. If it is too wet, heat for a little while in a pan until you have the consistency you want.

To make the green rice:

Add the cilantro, garlic, tomatillos or tomatoes, chillies, and salt to a small blender with a few tablespoons of broth or water. Purée to a smooth paste. Set aside.

In a large pot, sauté the onions in the oil on medium heat until lightly golden. Add the rice and continue to sauté until it looks white and is no longer raw. Add the green purée and cook until the liquids are mostly evaporated.

Add the stock, 2 cups, and cook either on the stove or in a rice cooker. Fluff the rice and add lime juice to suit your palate when cooked. Set aside.

To serve, heat the meat and serve with green rice scattered with scallions and cilantro, and accompaniments: scallions, lime wedges, pickled jalapeños, iceberg lettuce, tacos, tortillas, and cheese.