Goat in Chile Marinade, Pit-Barbecue Style
- 4 ounces guajillo chiles (about 16 large chiles), tops and seeds removed
- 2 teaspoons cumin seeds
- 1 teaspoon whole cloves, or 3/4 teaspoon ground
- 10 allspice berries
- 1/3 cup dried Oaxacan oregano or 1 tablespoon dried Mexican oregano, crumbled
- 12 to 15 large sprigs fresh thyme (leaves only), or 2 teaspoons dried
- 10 garlic cloves
- 1 large onion, coarsely chopped
- 1/2 cup cider vinegar
- 1 teaspoon salt or to taste, plus additional for seasoning goat
- Freshly ground black pepper
- 1 16-pound goat, quartered, or 6 to 8 pounds lamb shoulder, bone in, trimmed
- 1/2 to 3/4 ounce dried avocado leaves, about 30 large leaves
- Produce
- Avocado, dried leaves (1/2 ounce)
- Cumin seeds (2 teaspoons)
- Guajillo chiles (4 ounces)
- Oaxacan oregano or, dried (1/3 cup)
- Onion, large (1)
- Thyme, fresh (12 large sprigs)
- Condiments
- Cider vinegar (1/2 cup)
- Cooking & Baking
- Allspice berries (10)
- Black pepper, Freshly ground (1)
- Garlic cloves (10)
- Salt or (1 teaspoon)
- Other
- 1 16-pound goat, quartered, or 6 to 8 pounds lamb shoulder, bone in, trimmed
- 1 teaspoon whole cloves, or 3/4 teaspoon ground
Preparation
Read recipe preparation on epicurious.com
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Recipe Stats
Published October 26, 2012 (3 months ago).
11 people saved this recipe.
