Fritada de Cabrito

Fritada de Cabrito is a delicious and traditional Mexican dish that hails from the northeast region of Mexico. Known for its distinctive use of goat meat and blood, this hearty stew combines an array of spices and vegetables to create a rich and flavorful main course. Whether you're looking for something new to try or seeking to bring a taste of authentic Mexican cuisine into your home, this stew is a perfect choice.

Ingredients

🍖 Goat Meat: 1.5 kg various cuts like legs, shoulder, ribs, ideally from a young goat known as "cabrito de leche"
🩸 Goat Blood: Added in stages until desired consistency is achieved
🧂 Salt: 1 tablespoon
🌿 Black Peppercorns: 1 tablespoon whole
🌿 Cumin: 1 tablespoon whole
🌿 Dried Oregano: 1 tablespoon
🧄 Garlic: 10 cloves
🧅 Onion: 1 medium finely chopped
🍅 Tomatoes: 2 finely chopped
🌶️ Poblano Chili: 1/2 chopped into small strips/dices
🫑 Green Bell Pepper: 1/2 chopped into small strips/dices
💧 Water: A small amount for rinsing spices
🥩 Goat Fat: Pieces rendered from goat meat

Instructions

1- Preparation:

• Cut the goat meat into bite-sized pieces.
• Finely chop the onion and tomatoes.

2- Render Fat:

• In a large aluminum pot, render small pieces of goat fat over medium heat on an outdoor gas burner until enough fat is released to coat the pot.

3- Brown Meat:

• Add the chopped goat meat to the pot. Cook until the meat changes color and its juices are released.

4- Add Initial Vegetables:

• Stir in the finely chopped onion and tomatoes. Cover and let simmer over medium-low heat.

5- Prepare Spices:

• Using a molcajete, grind whole black peppercorns and cumin seeds together. Add dried oregano and garlic cloves, grinding to a paste.

6- Prepare Peppers:

• Chop the poblano chili and green bell pepper into small pieces.

7- Combine Ingredients:

• Add peppers and prepared spice-garlic paste to the pot with the meat. Add salt and stir to combine.
• Rinse out the molcajete with a small amount of water and pour it into the pot.

8- Simmer:

• Cover and simmer on medium-low heat, allowing flavors to meld together.

9- Add Goat Blood:

• Gradually add goat blood in stages to the pot. Stir thoroughly after each addition until the stew is thick, dark, and rich in color.

10- Final Cooking:
- Let the fritada simmer for another 15 minutes, covered, until the sauce thickens and the meat is tender.

Prep Time: 30 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours 15 minutes
Servings: Approximately 6
Calories: 350
Protein: 30 g
Fat: 22 g
Carbohydrates: 5 g
Equipment: Large Chef's Knife, Wooden Cutting Board, Large Aluminum Pot, Stirring Spoon or Ladle, Outdoor Gas Burner, Molcajete, Pitcher for blood, Rustic Earthenware-Style Serving Plate, Fork, Small Bowl for Salsa, Tortilla Warmer

Cooking Tips

• Rendering Fat: Use fat from the goat meat to enhance the flavor, but you can substitute with other lard or oil if necessary.
• Blood Addition: Add goat blood in increments for better control over the final stew's thickness and color.

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Cocina Regional

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Fritada de Cabrito