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Categories:Viewed: 97 - Published at: 4 years ago
Ingredients
- 4 x guijillo chiles
- 2 tsp cumin seeds
- 1 tsp grnd cloves
- 10 x allspice berries
- 1/3 c. Mexican oregano
- 12 sprg fresh thyme
- 6 x garlic cloves
- 1 x Spanish onion roughly minced
- 1/3 c. cider vinegar
- 1 x goat - (12 lbs) quartered (or possibly 6- to 8-lbs lamb shoulder) Salt to taste Freshly-grnd black pepper to taste
- 1 pkt dry avocado leaves - (2 lbs)*
Method
- * Note: Fresh avocado leaves are toxic, they must be dry to be used for cooking.
- Toast chiles, cover with boiling water in a deep bowl, and set aside for 20 min.
- Grind cumin, cloves, allspice, and oregano in coffee grinder.
- Drain soaked chiles, puree in blender the chiles, grnd spices, thyme, garlic, onion, vinegar, and 1/2 c. of water.
- Process till smooth.
- Push mix through a sieve.
- Season goat with salt and pepper.
- Rub paste all over the meat.
- Arrange in a bowl and allow to marinate for 4 hrs, refrigerated.
- Preheat the oven to 325 degrees.
- In a deep roaster pan scatter half of the avocado leaves on the bottom, place meat on top of the avocado leaves and scatter the remaining leaves over the meat.
- Cover the pan tightly with aluminum foil.
- Cook the goat 6 to 7 hrs till meat is falling off the bone.
- If using lamb shoulder cook for 4 hrs.
