How to cook Cabrito Asado
How to cook CABRITO ASADO is a medium Mexican recipe that serves 4. 350 calories per serving. Recipe by ArnieTex on YouTube.
Prep: 20 min | Cook: 2 hrs 40 min | Total: 3 hrs 30 min
Cost: $152.15 total, $38.04 per serving
Ingredients
- 5 lb Cabrito (young goat) (Whole, bone‑in, trimmed)
- 2 tbsp Vegetable Oil (Neutral oil for rub)
- 1 tbsp Kosher Salt (Seasoning)
- 1 tsp Black Pepper (Freshly ground)
- 4 Garlic Cloves (Minced)
- 1 cup Salsa (optional) (For serving with tacos)
Instructions
Light the Grill
Arrange a mound of lump charcoal and a few large mesquite wood logs in the center of the grill. Light them and let them burn down until covered with white ash, about 10 minutes.
Time: PT10M
Season the Cabrito
Pat the cabrito dry with paper towels. Rub the entire surface with vegetable oil, then sprinkle evenly with kosher salt, black pepper, and minced garlic. Let it sit while the grill heats.
Time: PT10M
Sear Over Direct Heat
Place the seasoned cabrito directly over the hot coals. Sear each side for about 3‑4 minutes until a light crust forms and you hear a sizzle.
Time: PT10M
Low‑and‑Slow Indirect Cooking
Push the hot coals to one side of the grill, creating an indirect heat zone. Move the cabrito onto the cooler side. Add a few small pieces of lump charcoal and another mesquite log every 30‑45 minutes to maintain a steady low heat. Cook for about 2 hours and 30 minutes, flipping once halfway through, until the meat is tender and juices run clear.
Time: PT2H30M
Rest and Serve
Remove the cabrito from the grill and let it rest for 10 minutes. Slice the back leg (ham) and other portions, then serve with salsa or in warm tortillas.
Time: PT10M
Nutrition Facts
- Calories
- 350
- Protein
- 30g
- Carbohydrates
- 2g
- Fat
- 25g
- Fiber
- 0g
Dietary info: Paleo, Gluten-Free, High-Protein
Ingredient Substitutions
- Instead of Cabrito (young goat): Lamb shoulder, Pork shoulder
- Instead of Vegetable Oil: Canola oil, Olive oil
- Instead of Kosher Salt: Sea salt
- Instead of Black Pepper: White pepper
- Instead of Garlic Cloves: Garlic powder (½ tsp)
- Instead of Salsa (optional): Pico de gallo
Equipment Needed
- Charcoal Grill
- Lump Charcoal
- Mesquite Wood Logs
- Tongs
- Paper Towels
- Meat Thermometer (optional)
- Grill Brush (optional)
- Cutting Board
- Chef Knife
Critical Steps — Do Not Skip
- Lighting the charcoal and mesquite wood properly to achieve a clean, hot base.
- Seasoning the meat lightly to let its natural flavor shine.
- Maintaining indirect heat and adding charcoal/wood periodically.
- Flipping the meat at the right time to ensure even cooking.
- Checking for tenderness – meat should pull apart easily.
Chef Tips from the Video
- Mesquite wood gives the signature smoky flavor; substitute with oak if unavailable.
- Let the meat rest covered loosely with foil; this keeps it warm while the juices settle.
- Slice against the grain for maximum tenderness.
Troubleshooting
Meat is dry and tough.
Ensure the grill stays in the indirect zone after searing and add extra charcoal/wood to maintain moisture. Do not over‑cook; pull the meat when it starts to pull apart.
Excessive steam or soggy crust.
Pat the meat dry before seasoning and dab any pooled juices on the grill with a paper towel during cooking.
Flare‑ups burning the surface.
Trim excess fat, keep the fire moderate, and move the meat to the cooler side immediately if flames rise.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Wrap tightly and freeze for up to 2 months.
Room temperature: Do not keep at room temperature for more than 2 hours.
Make-Ahead Tips
- Season the cabrito up to 12 hours ahead and keep refrigerated; this deepens flavor.
- Pre‑light the charcoal and have the wood ready before you start seasoning.
Frequently Asked Questions
What is the cultural significance and history of cabrito in Mexican cuisine?
Cabrito, the meat of a young goat, has been a staple of northern Mexican and Tex‑Mex cooking for centuries, traditionally prepared over open fire during festivals and family gatherings. Its tender texture and mild flavor make it ideal for slow grilling, a technique that showcases the region’s love of smoky, wood‑fire flavors.
What are the traditional regional variations of cabrito in Mexican cuisine?
In the state of Nuevo León, cabrito is often grilled whole over mesquite wood, while in Jalisco it may be marinated with citrus and herbs before roasting. Some regions serve it with simple salsa verde, whereas others pair it with rich mole sauces.
How is cabrito traditionally served in Mexico?
Traditionally, the meat is sliced and served on warm corn tortillas with fresh salsa, onions, and cilantro. In many households it is also presented on a platter with lime wedges and a side of beans or rice.
During which celebrations is cabrito commonly prepared in Mexican culture?
Cabrito is popular at Independence Day festivities, weddings, and patron saint festivals in northern Mexico, where outdoor grilling brings families together for several hours of cooking and socializing.
What authentic ingredients are essential for traditional Mexican cabrito versus acceptable substitutes?
Authentic cabrito uses mesquite wood for smoke, simple seasoning of salt, pepper, and garlic, and often a drizzle of oil. Substitutes can include lamb shoulder for the meat, oak or hickory wood for smoke, and garlic powder if fresh garlic isn’t available.
What other Mexican dishes pair well with grilled cabrito?
Grilled cabrito pairs beautifully with Mexican street‑style corn (elote), fresh guacamole, charred nopales, and a side of refried beans. A chilled cerveza or a light margarita complements the smoky flavor.
What are the most common mistakes to avoid when making grilled cabrito at home?
Common mistakes include over‑seasoning, cooking the meat over direct heat for too long, and not adding charcoal or wood during the long cook, which can cause the meat to dry out. Keep the heat indirect after the initial sear and monitor moisture.
Why does this recipe use a light oil rub instead of a heavy marinade?
Cabrito is naturally lean, so a light oil rub helps the simple salt‑pepper‑garlic seasoning adhere without overwhelming the meat’s delicate flavor. A heavy marinade can mask the smoky character that the mesquite wood imparts.
Can I make grilled cabrito ahead of time and how should I store it?
Yes, you can season the cabrito up to 12 hours in advance and keep it refrigerated. After grilling, let it cool, then store in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Reheat gently over low heat or in a covered oven.
What does the YouTube channel ArnieTex specialize in?
The YouTube channel ArnieTex focuses on outdoor cooking, especially backyard grilling, smoking, and open‑fire techniques for meats and traditional dishes, often highlighting regional flavors and practical, no‑frills methods.
Last updated: September 1, 2026
