Cabrito al pastor (broiled kid)

Yield: 8 Servings

Ingredients:

2 Kids [baby goats]
6 1/2 to -8 1/2 lbs each
3 tb Salt
1 c Mild vinegar For the garnish:
2 c Guacamole (recipe -separately)
3 tb White onion chopped
1 c Tomato finely chopped
3 tb Cilantro finely chopped
3 tb Chiles serranos finely -chopped
1 Recipe Frijoles de Olla -mashed (recipe separately)
1 1/2 c Mozzarella OR Monterey Jack -cheese freshly grated
16 Totopos (crisply fried

Instructions:

-tortilla wedges) From Nuevo Leon. For the kid: Put kids in a large stockpot and cover with water. Add salt and vinegar. Set aside for 2 hours. Meanwhile build a pile of mesquite wood on the ground and burn down to white coals. Remove kids from water and thread on spits. Arrange over the hot coals and roast for 2 to 3 hours depending on the kids' weight basting occasionally with a little salted water. Turn spits continuously so that the meat cooks evenly or use a rotisserie. Add more white coals if necessary. To serve cut kid in pieces and place on plates. Garnish with guacamole onion tomato cilatro and chiles. Serve withj Frijoles de Olla sprinkled with cheese totopos and Pico de Gallo sauce. The kid may be shredded and used in fried tacos. Makes 8 servings. From: THE TASTE OF MEXICO by Patricia Quintana Stewart Tabori & Chang New York. 1986. ISBN 0-941434-89-3. Shared by: Karin Brewer Cooking Echo 3/93