Cabrito Al Pastor (broiled Kid)

The great hymns of the church are on the way out. They are not gone entirely, but they are going and in their place have come trite jingles that have more in common with contemporary advertising ditties than the psalms. The problem here is not so much the style of the music, though trite words fit best with trite tunes and harmonies. Rather it is with the content of the songs. The old hymns expressed the theology of the Bible in profound and perceptive ways and with winsome memorable language. Today’s songs are focused on ourselves. They reflect our shallow or nonexistent theology and do almost nothing to elevate our thoughts about God. Worst of all are songs that merely repeat a trite idea, word, or phrase over and over again. Songs like this are not worship, though they may give the church-goer a religious feeling. They are mantras, which belong more in a gathering of New Agers than among the worshiping people of God.

James Montgomery Boice

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	Mexican	Meats, Mexican	8	Servings

INGREDIENTS

2		Kids [baby goats], 6 1/2 to
		8 1/2 lbs each
3	T	Salt
1	c	Mild vinegar
		For the garnish:
2	c	Guacamole, recipe
		separately
3	T	White onion, chopped
1	c	Tomato, finely chopped
3	T	Cilantro, finely chopped
3	T	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

INSTRUCTIONS

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  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

A Message from our Provider:

“Luke 1:44 – Life Begins at Conception.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 298 Calories From Fat: 145 Total Fat: 17g Cholesterol: 18.7mg Sodium: 3370.7mg Potassium: 570.7mg Carbohydrates: 24.2g Fiber: 3.5g Sugar: 2.5g Protein: 13.2g