Goat In Chile Marinade, Pit-Barbecue Style
Serves: 5
Ellsworth Rath
1 January 1970
Based on User reviews:
56
Spice
52
Sweetness
52
Sourness
40
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 tsps
Cumin Seed1 cup
Oregano (dried oaxacan)1 large
Onion (coarsely chopped)1 cup
Cider Vinegar1 tsp
SaltDirections:
1
Preheat the oven to 325°F
2
Wash and griddle-dry the chiles by the directions below
3
Place in a deep bowl and cover generously with boiling water
4
Let soak for at least 20 minutes
5
Grind the cumin, cloves, allspice, oregano, and dried thyme (if using) together in an electric coffee or spice grinder or with a mortar and pestle
6
Drain the soaked chiles
7
Working in batches as necessary, place them in a blender with the ground herbs and spices (add fresh thyme at this point if using), garlic, onion, vinegar, salt, and about 1/2 cup water (or enough to facilitate the action of the blades)
8
Process to a smooth purée (about 3 minutes on high), stopping occasionally to scrape down the sides with a rubber spatula
9
With a wooden spoon or pusher, for the purée through a medium-mesh sieve into a bowl
10
It should have the consistency of a thick but still moist paste
11
Season the pieces of goat or lamb with salt and pepper
12
Slather the seasoning paste all over the meat
13
Arrange in a large bowl (or any non-reactive container that's large enough), cover tightly with plastic wrap, and refrigerate overnight or for at least 4 hours
14
Remove from the refrigerator about 2 hours before beginning the cooking, to let the meat come to room temperature
15
Preheat the oven to 325°F
16
Choose a deep roasting pan or baking dish large enough to hold the meat snugly
17
Scatter half of the avocado leaves across the bottom of the pan and arrange the meat on them
18
Scatter the remaining leaves over the meat
19
Cover the pan (wrapping very tightly with several layers of foil if there is no lid) and bake 6 to 7 hours (4 to 4 1/2 hours for the lamb)
20
The meat should be almost falling off the bone
21
Wash and griddle-dry the chiles by the directions below
22
Place in a deep bowl and cover generously with boiling water
23
Let soak for at least 20 minutes
24
Grind the cumin, cloves, allspice, oregano, and dried thyme (if using) together in an electric coffee or spice grinder or with a mortar and pestle
25
Drain the soaked chiles
26
Working in batches as necessary, place them in a blender with the ground herbs and spices (add fresh thyme at this point if using), garlic, onion, vinegar, salt, and about 1/2 cup water (or enough to facilitate the action of the blades)
27
Process to a smooth purée (about 3 minutes on high), stopping occasionally to scrape down the sides with a rubber spatula
28
With a wooden spoon or pusher, for the purée through a medium-mesh sieve into a bowl
29
It should have the consistency of a thick but still moist paste
30
Season the pieces of goat or lamb with salt and pepper
31
Slather the seasoning paste all over the meat
32
Arrange in a large bowl (or any non-reactive container that's large enough), cover tightly with plastic wrap, and refrigerate overnight or for at least 4 hours
33
Remove from the refrigerator about 2 hours before beginning the cooking, to let the meat come to room temperature
34
Choose a deep roasting pan or baking dish large enough to hold the meat snugly
35
Scatter half of the avocado leaves across the bottom of the pan and arrange the meat on them
36
Scatter the remaining leaves over the meat
37
Cover the pan (wrapping very tightly with several layers of foil if there is no lid) and bake 6 to 7 hours (4 to 4 1/2 hours for the lamb)
38
The meat should be almost falling off the bone