| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Mexican |
Mexican, Meats |
8 |
Servings |
INGREDIENTS
| 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) |
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
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