Sort ingredients
johnyboy
QR Code
Listen
Pdf
Place the paste ingredients in a food processor and process until smooth. Refrigerate until use.
Slather the seasoning paste all over the meat.
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.
Remove from the refrigerator about 2 hours before beginning the cooking, to let the meat come to room temperature.
Preheat the oven to 325°F.
Place the cabrito in a roasting pan.
Cover the pan with foil and roast 5-6 hours or until tender.
Remove and let cool before shredding
Mix red onion, jalapeno pepper, and lime juice in a bowl.
Allow to stand for 5 minutes.
Mix in Roma tomatoes, cilantro, and salt; allow to stand 15 more minutes for flavors to blend.
Combine greek yogurt in small mixing bowl with lime juice and vinegar
Stir until creamy and smooth. If you prefer a looser consistency, slowly add more vinegar by teaspoon
Add salt and pepper and stir
If desired, heat the corn tortillas in a dry skillet or fry them up in a little avocado oil until crispy.
Divide the shredded cabrito or carnitas into the tortillas and serve with avocado, pico, Mexican crema and cheese.