The Dish of Monterrey
If you haven’t heard of cabrito, much less tried it, then you are definitely missing out on one of Mexico’s most-authentic dishes. Most believe Monterrey is credited with it’s creation, the cabrito is traditionally roasted but can be stewed or even grilled. The dark gamey meat can be dipped in salsa, eaten straight, or folded in a tortilla. Here is a recipe you can use to make your own dish at home.
The Cabrito Recipe: Ingredients
- 5 lb. cabrito, cut into 4 ounce portions
- 1/2 tbsp. salt
- Pinch of pepper
- 1/2 cup vinegar
- 4 cups of charcoal
- 4 oz. fresh guacamole
- 12 oz. Mercado Juarez Medium Salsa
- 12 flour tortillas
- Marinate cabrito in salt and vinegar in a container and cover with water. Seal and place in the fridge for 2 hours.
- Remove the cabrito and save 2 cups of the brine. Add pepper and salt to the cabrito to your particular taste.
- Place 4 cups of charcoal, light and burn for 30 minutes until coals are slightly grey.
- Place the cabrito on the grill, directly over the fire. Close the grill and cover for 2 to 3 hours. Turn the cabrito every 20 minutes.
- Baste the cabrito with the brine solution.
- Cook the cabrito through until the internal temperature of the thickest piece is 160°F.
- Warm tortillas in the oven or on the stove.
- Cut the cabrito and serve on the tortillas. Add guacamole and Mercado Juarez Medium Salsa to your liking.
Want to try it first before taking on this recipe in the kitchen? Or simply don’t have a knack for cooking? Come to Mercado Juarez Cafe in Arlington, Dallas or Fort Worth. Call us today to schedule a reservation or to order takeout.