Best I Kid You Not Bbq Cabrito Sallye Recipes

CABRITO BARBACOA WITH MANGO SALSA (TEX-MEX)

Cabrito Barbacoa With Mango Salsa (Tex-Mex) image

This is the Caribbean meets south Texas. One of our favorite dishes is barbacoa (shredded beef) served on corn tortillas with salsa. We eat it for breakfast (really, it's true). Well here is our Tex-Mex Sunday morning special--Jamaica style.

Provided by Pokey in San Antonio

Categories Tropical Fruits

Time 1h50m

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

2 lbs goat meat, shoulder
1/2 cup water
3 garlic cloves (crushed)
2 whole jalapenos (sliced)
1/2 cup onion (diced)
1 lb mango
1/4 cup fresh cilantro
1/2 cup onion (chopped)
2 teaspoons scotch bonnet peppers (minced)
2 tablespoons vinegar
1 teaspoon sugar
3 cups flour
1 teaspoon salt
1/3 cup vegetable oil
1 cup water (warm)

Steps:

Trim excess fat off goat roast. Place in pressure cooker with water, garlic, jalapenos, and onions.
Pressure cook for 1 1/2 hours till fork tender. Remove from cooker, remove excess fat, and shred with fork. Keep warm.
Peel and chop mango.
Combine mango with onion, cilantro, scotch bonnet, vinegar, and sugar. Leave at room temperature till ready to serve.
For the tortillas: Combine flour, salt, and oil. Mix till crumbly.
Add warm water until you can gather dough into a ball.
Transfer to a floured surface and knead until smooth and elastic (about 5 minutes).
Cover with plastic wrap and set aside for at least 30 minutes or up to 2 hours.
Divide dough into 12 equal parts.
Roll each portion into a ball and roll out on a floured surface until it forms an 8 inch circle.
Place flour tortillas on a hot griddle and cook for 30-40 seconds on each side. Tortillas should puff slightly.
To serve: place some shredded goat on the center of a tortilla, sprinkle with salt, spoon on a little salsa, fold and enjoy.

Nutrition Facts : Calories 567.6, Fat 16.5, SaturatedFat 2.8, Cholesterol 86.2, Sodium 517.1, Carbohydrate 64.9, Fiber 3.6, Sugar 13.5, Protein 38.4

QUEALY WATSON'S CABRITO

Quealy Watson's Cabrito image

Barbecued baby goat is a specialty of South Texas, where The Times traveled in 2015 to see the chef Quealy Watson cook it in mesquite smoke under a spray of dried avocado leaves, which gave the meat a faint scent of anise. You could make this dish with a single goat leg or a pork butt or even a brisket. The idea is simply to get a lot of smoke on the meat, then wrap it and allow it to steam slowly into perfection over time. Serve over brown paper on a big table with lots of tortillas and salsas: Tear away what you need for a taco, then repeat.

Provided by Sam Sifton

Time 6h

Yield 15 to 20 servings

Number Of Ingredients 3

Ingredients

1 small goat, 15 to 20 pounds
Kosher salt and freshly ground black pepper
1 cup dried avocado leaves

Steps:

Light a charcoal grill or smoker, or heat oven to 250. If goat is too large for your grill, smoker or oven, cut it in half across the backbone at the top of its rear legs to create two halves.
Season the meat aggressively with salt and pepper. If smoking, place the goat on the smoker and cover, keeping the heat around 220 to 250. If grilling, move coals to one side of the grill, and place goat on the other, away from the direct flame, then cover the grill. If oven-roasting, put goat on a sheet pan and place in the oven.
Cook the goat for 2 hours or so, until it has taken on some color, then remove from the heat and place on a large sheet of aluminum foil. Scatter the avocado leaves across the meat, and wrap the goat in the foil, using another sheet of foil if necessary.
Place the covered goat on a sheet pan, and put in the oven to continue cooking for 3 or 4 more hours, until the meat is tender and pulls away from the bone. Serve with tortillas and salsas.

Nutrition Facts : @context http, Calories 497, UnsaturatedFat 6 grams, Carbohydrate 2 grams, Fat 11 grams, Fiber 1 gram, Protein 91 grams, SaturatedFat 3 grams, Sodium 1048 milligrams, Sugar 0 grams

I KID YOU NOT, BBQ CABRITO (SALLYE)

I KID YOU NOT, BBQ CABRITO (SALLYE) image

This is a traditional Mexican recipe served at fiestas such as Cinco de Mayo. Generally, an entire young kid goat is cooked in a fire pit for many hours. This is a smaller version for the average meal.

Provided by sallye bates @grandedame

Categories Other Main Dishes

Number Of Ingredients 7

Ingredients

1 - hindquarter of young goat
8-12 clove(s) garlic
1-2 tablespoon(s) kosher or coarse sea salt
1 tablespoon(s) fresh ground cracked pepper
1 tablespoon(s) ground cumin
1 tablespoon(s) crushed rosemary (dried okay)
2 cup(s) barbecue sauce (link to recipe in comments)

Steps:

Preheat oven to 350º Clean meat, removing as much fat as possible Prepare a clay pot or heavy roasting pan by inserting cooking rack or crumpling up foil for meat to rest on.
Rub salt and pepper into meat vigorously to make sure it penetrates Place garlic, cumin, rosemary and BBQ sauce in food processor and pulse until smooth paste is formed (if too thick, add 1 tablespoon red wine vinegar at a time until of desired consistency)
Cut small slits in meat Rub BBQ sauce into meat, making sure to rub into the slits. Place meat in clay pot or roasting pan on the rack or foil
Cook in preheated 350º oven for approximately 1-1/2 hours Turn and brush with BBQ sauce every 15 minutes. When meat thermometer shows 155º remove from oven and allow to set for at least 15 minutes before cutting.
NOTE: If you use a commercial BBQ sauce rather than make your own, I suggest Sweet Baby Rays Mesquite Sauce, although any good sauce will work. If you don't have a good Mexican market, you may have to have your butcher special order the goat. This same sauce can be used on a leg of lamb for delicious results.