Equipment
Ingredients
Meat and Marinade
- 2500 g baby goat leg or shoulder, bone-in, excess surface fat trimmed
- 30 g kosher salt
- 15 g coarse black pepper
- 10 g garlic powder
- 5 g ground cumin
Steaming Aromatics
- 8 mexican avocado leaves, dried or fresh
- 355 ml mexican lager beer or chicken broth
- 1 white onion, thickly sliced
Serving
- 18 corn tortillas, warmed
- 250 g fresh salsa
Nutrition (per serving)
Method
Combine kosher salt, black pepper, garlic powder, and ground cumin in a small bowl. Rub the spice mixture evenly over the entire surface of the baby goat.
Preheat your smoker to 110°C/225°F. Add mesquite wood chunks to the coals. Place the seasoned goat in the smoker and smoke for 2 hours until a rich mahogany bark forms on the exterior.
Remove the meat from the smoker and transfer it to a roasting pan. Scatter the thick slices of onion and the avocado leaves under and around the meat. Pour the beer or broth into the bottom of the pan, avoiding washing the rub off the meat.
Cover the roasting pan tightly with heavy-duty aluminum foil, ensuring the edges are completely sealed to trap all steam. Increase the heat of the smoker or an indoor oven to 135°C/275°F. Place the covered pan inside and braise for 3 hours, or until a meat thermometer reads an internal temperature of 93°C/200°F and the meat yields completely to a probe.
Remove the pan from the heat and let it rest undisturbed for 30 minutes without opening the foil. This allows the built-up steam to settle and the meat to reabsorb its juices.
Carefully open the foil, watching out for hot steam. Discard the avocado leaves. Use forks to pull the tender meat from the bones, mixing it gently with the rendered onions and pan juices. Serve immediately with warm corn tortillas and salsa.
Chef's Notes
- Authentic Mexican avocado leaves come from the Persea americana var. drymifolia tree and contain estragole, which imparts the signature anise flavor. Never use standard Hass avocado leaves, which are bitter and lack the aromatic qualities.
- Cabrito is extraordinarily lean compared to older goat or lamb. The initial smoking phase builds the complex barbecue flavor, but the secondary steaming phase is what ensures the meat becomes tender rather than leathery.
- Mesquite smoke is highly pungent and can easily overpower delicate meats. Ensure your smoker is burning clean, thin blue smoke before adding the meat, and do not over-smoke beyond the two-hour mark.
Storage
Refrigerator: 4 days — Store shredded meat in its own braising liquid to prevent drying.
Freezer: 3 months — Freeze meat and liquid together in airtight containers.
Reheating: Reheat gently in a covered pan on the stove with a splash of water or broth to create steam.
