Greatest Of All Time
Los Barrios, San Antonio
from the cookbook, not the current "healthier" version.
MILK-FED GOAT IN TOMATO SAUCE Cabrito en Salsa n northern Mexico, it is a tradition when celebrating a special occasion to serve cabrito en salsa. When it is prepared correctly, the meat is falling-off-the-bone tender. Serves 8 to 10 10 to 12 pounds whole milk-fed baby goat (have your butcher cut it into 2-inch pieces, including the bones) ½ onion, sliced 2 garlic cloves 2 bay leaves
1 tablespoon salt ½ teaspoon pepper ½ teaspoon ground cumin 1½ tablespoons chopped fresh oregano, or ½ teaspoon dried ½ cup white vinegar 3 quarts water 1 to 2 tablespoons vegetable oil (optional) 2½ cups Salsa Ranchera (see page 10) or Warm Mild Tomato Sauce (see page 13) 1. Place the meat in a large Dutch oven, add the onion, garlic, bay leaves, salt, pepper, cumin, oregano, vinegar, and water, and bring to a simmer. Reduce the heat to low and simmer gently until the meat is very tender, about 2½ hours. Remove from the heat. Strain the meat and set aside. Return juices to the pot. Discard solids. 2. To brown the meat, heat the oil in a large skillet. Add the meat and cook, turning occasionally, until browned on all sides. Return the meat to the pot containing the juices. 1. Place ¼ cup of salsa on each dinner plate. Ladle the meat on top and serve immediately.