Goat in Chile Marinade, Pit-Barbecue Style

Gluten Free
Dairy Free
Very Healthy
Health score
97%
Goat in Chile Marinade, Pit-Barbecue Style
45 min.
10
663kcal

Suggestions


If you're on the hunt for a culinary adventure that combines rich flavors and a warm, communal dining experience, look no further than this Goat in Chile Marinade, Pit-Barbecue Style recipe. With an impressive health score of 97, this dish is not only gluten-free and dairy-free, but also packed with nutrients and flavor, making it a wonderfully healthy choice for gatherings and family meals alike.

Imagine succulent goat or lamb slow-cooked to perfection, infused with aromatic spices like cumin, thyme, and guajillo chiles. The marination process allows the meat to soak in a tantalizing blend of vinegar, garlic, and herbs, creating a truly mouthwatering experience. As the meat cooks, it becomes incredibly tender, falling off the bone with ease, and filling your kitchen with an inviting aroma that will entice everyone to the table.

Perfect for serving up to ten, this dish not only highlights the unique flavors of Oaxacan cuisine but also brings people together. Several hours of low and slow cooking ensure that the meat is bursting with flavor, making it a worthy centerpiece for any gathering. Whether you're hosting a special occasion or simply craving something different, this Goat in Chile Marinade promises to deliver a memorable and delicious meal that celebrates the essence of traditional pit-barbecue cooking.

Ingredients

  • 10  allspice 
  • 0.5 ounce avocado leaves dried
  • 10 servings pepper black freshly ground
  • 0.5 cup apple cider vinegar 
  • teaspoons cumin seeds 
  • 12 large sprigs thyme dried fresh (leaves only)
  • 10  garlic clove 
  • 16 pound lamb shoulder bone in trimmed quartered
  • ounces guajillo chiles* seeds removed ( 16 large chiles)
  • large onion coarsely chopped
  • 0.3 cup oregano dried crumbled
  • teaspoon frangelico for seasoning goat to taste
  • teaspoon frangelico for seasoning goat to taste

Equipment

  • bowl
  • frying pan
  • oven
  • sieve
  • blender
  • plastic wrap
  • baking pan
  • roasting pan
  • wooden spoon
  • aluminum foil
  • spatula
  • mortar and pestle
  • tongs

Directions

  1. Wash and griddle-dry the chiles by the directions below.
  2. Place in a deep bowl and cover generously with boiling water.
  3. Let soak for at least 20 minutes.
  4. 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.
  5. Drain the soaked chiles. 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). Process to a smooth purée (about 3 minutes on high), stopping occasionally to scrape down the sides with a rubber spatula. With a wooden spoon or pusher, for the purée through a medium-mesh sieve into a bowl. It should have the consistency of a thick but still moist paste.
  6. Season the pieces of goat or lamb with salt and pepper. 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.
  7. Remove from the refrigerator about 2 hours before beginning the cooking, to let the meat come to room temperature.
  8. Preheat the oven to 325°F.
  9. Choose a deep roasting pan or baking dish large enough to hold the meat snugly. Scatter half of the avocado leaves across the bottom of the pan and arrange the meat on them. Scatter the remaining leaves over the meat. 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). The meat should be almost falling off the bone.
  10. Griddle-Drying
  11. Remove and discard the tops and seeds of the chiles. I leave in the veins (the hottest part), but you can cut them away if you want to tone down the heat. Rinse the chiles under cold running water and shake off the excess moisture, but do not dry them.
  12. Heat a griddle or cast-iron skillet over medium-high heat until a drop of water sizzles on contact. A few at a time, place the chiles on the griddle and let them heat, turning occasionally with tongs, just until any clinging moisture is evaporated and the aroma is released. Allow approximately 30 to 45 seconds in all per chile for most kinds, slightly less for guajillos (which are very thin-skinned). The chiles should just become dry, hot, and fragrant; do not allow them to start really roasting or they will have a terrible scorched flavor.
  13. Remove from the griddle as they are done.Avocado Leaves Buy the dried imported avocado leaves sold in packets in Mexican groceries. Though sizes are not standardized, they generally come in 1/4-ounce packets, sometimes with the contents fairly broken up. One ounce of dried avocado leaves is usually equivalent to about 30 leaves.
  14. Reprinted with permission from The Food and Life of Oaxaca: Traditional Recipes from Mexico's Heart by Zarela Martinez. © 1997 Wiley

Nutrition Facts

Calories663kcal
Protein57.76%
Fat34.44%
Carbs7.8%

Properties

Glycemic Index
15.4
Glycemic Load
0.68
Inflammation Score
-10
Nutrition Score
45.984782529914%

Flavonoids

Isorhamnetin
0.75mg
Kaempferol
0.11mg
Myricetin
0.05mg
Quercetin
3.1mg

Nutrients percent of daily need

Calories:662.82kcal
33.14%
Fat:24.72g
38.04%
Saturated Fat:8.67g
54.21%
Carbohydrates:12.61g
4.2%
Net Carbohydrates:7.82g
2.85%
Sugar:5.47g
6.07%
Cholesterol:292.62mg
97.54%
Sodium:329.34mg
14.32%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:93.3g
186.59%
Vitamin B12:12.21µg
203.46%
Selenium:104.85µg
149.79%
Vitamin B3:28.61mg
143.05%
Zinc:19.29mg
128.63%
Phosphorus:885.4mg
88.54%
Vitamin B2:1.21mg
71.2%
Iron:11.1mg
61.67%
Vitamin A:3083.24IU
61.66%
Potassium:1606.39mg
45.9%
Vitamin B6:0.86mg
42.92%
Vitamin K:43.09µg
41.04%
Vitamin B1:0.58mg
38.83%
Vitamin B5:3.45mg
34.53%
Magnesium:135.86mg
33.97%
Folate:125.63µg
31.41%
Copper:0.6mg
29.89%
Manganese:0.51mg
25.27%
Fiber:4.79g
19.14%
Calcium:122.75mg
12.27%
Vitamin E:1.76mg
11.76%
Vitamin C:6.31mg
7.65%
Source:Epicurious