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How To make Cabrito Al Pastor (Broiled Kid)
2 Kids [baby goats], 6 1/2 to
-8 1/2 lbs each 3 tb Salt
1 c Mild vinegar
For the garnish: 2 c Guacamole (recipe
-separately) 3 tb White onion, chopped
1 c Tomato, finely chopped
3 tb Cilantro, finely chopped
3 tb Chiles serranos, finely
-chopped 1 Recipe Frijoles de Olla,
-mashed (recipe separately) 1 1/2 c Mozzarella OR Monterey Jack
-cheese, freshly grated 16 Totopos (crisply fried
-tortilla wedges) From Nuevo Leon. For the kid: Put kids in a large stockpot, and cover with water. Add salt and vinegar. Set aside for 2 hours. Meanwhile, build a pile of mesquite wood on the ground, and burn down to white coals. Remove kids from water and thread on spits. Arrange over the hot coals, and roast for 2 to 3 hours, depending on the kids' weight, basting occasionally with a little salted water. Turn spits continuously so that the meat cooks evenly, or use a rotisserie. Add more white coals if necessary. To serve, cut kid in pieces, and place on plates. Garnish with guacamole, onion, tomato, cilatro, and chiles. Serve withj Frijoles de Olla sprinkled with cheese, totopos, and Pico de Gallo sauce. The kid may be shredded and used in fried tacos. Makes 8 servings. From: THE TASTE OF MEXICO by Patricia Quintana, Stewart, Tabori & Chang, New York. 1986. ISBN 0-941434-89-3. Shared by: Karin Brewer, Cooking Echo, 3/93
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Pasta Grannies discover Violetta's hand rolled maccheroni using a broom stick!
We're in Sant Arcangelo Basilicata this week. Violetta, helped by husband Giovanni, shares her recipe for 'maccheroni a cannicell' col sugo di capretto' which translates as macaroni hand rolled with a little cane with a kid-goat sauce.
To make the pasta, use 400g of 'semola rimacinata' or finely ground semolina flour, a teaspoon of salt and around 250ml of warm water.
To make the sauce, use 500g of cubed kid-goat or lamb steaks. (Violetta used leg), a garlic clove, a small bunch of parsley, 2 large fresh ripe tomatoes, skinned and chopped and 400ml of tomato passata, and salt. This sugo only needs to simmer for about 30-40 minutes as kid is so tender.
Editor: Charlie Williams