Colombian

Cabrito santandereano

A traditional Santander plate of young goat marinated with cumin, garlic, beer and herbs, then cooked until tender and browned. It is served with pepitoria, the savory rice made with goat offal and blood that gives the dish its unmistakable regional character.

Ingredients

• Bone-in young goat pieces, preferably ribs and leg700g
• Goat liver, heart or kidney, cleaned120g
• Fresh goat blood1/3 cup
• White vinegar2 tbsp
• Beer or chicha1 cup
• Scallions, finely chopped4
• White onion, finely chopped1/2 medium
• Tomato, finely chopped1 medium
• Garlic cloves, mashed4
• Ground cumin1 1/2 tsp
• Dried oregano1/2 tsp
• Achiote or color1/2 tsp
• Cooked white rice1 1/2 cups
• Pork lard or neutral oil3 tbsp
• Cilantro, chopped2 tbsp
• Lime1
• Saltto taste
• Black pepperto taste
• Cooked yuca or arepas santandereanas, for serving2 portions

Method

1. Stir the goat blood with 1 tablespoon of vinegar and a pinch of salt to keep it from clotting, then refrigerate it until needed.
2. Rub the goat pieces with lime juice, rinse quickly, and pat them dry.
3. Mix the beer or chicha with half of the scallions, the white onion, 3 mashed garlic cloves, 1 teaspoon cumin, oregano, 1 tablespoon vinegar, salt, and black pepper.
4. Coat the goat pieces in the marinade, cover, and refrigerate for at least 4 hours, preferably overnight.
5. Place the goat and its marinade in a heavy pot, add just enough water to come halfway up the meat, cover, and simmer gently for 1 hour to 1 hour 15 minutes, until the meat is tender but not falling apart.
6. Lift the goat from the pot and reserve 1/2 cup of the cooking liquid.
7. Heat 2 tablespoons of lard in a wide skillet and brown the goat pieces on all sides until the edges are deeply golden.
8. Simmer the cleaned offal in salted water for 20 minutes, drain it, and chop it very finely.
9. In a separate skillet, heat the remaining lard and cook the remaining scallions, tomato, 1 mashed garlic clove, achiote, 1/2 teaspoon cumin, salt, and pepper until the hogao is soft and glossy.
10. Add the chopped offal to the hogao and cook for 3 minutes, stirring well.
11. Stir in the cooked rice, reserved goat cooking liquid, and goat blood, then cook over medium-low heat for 6 to 8 minutes, stirring often, until the pepitoria is dark, moist, and well combined.
12. Finish the pepitoria with chopped cilantro and adjust the salt.
13. Serve the browned cabrito hot with a mound of pepitoria and cooked yuca or arepas santandereanas on the side.

Common questions