Cabrito al Pastor
Tender lamb shoulder marinated in warm spices and citrus, then seared until caramelized and finished in the oven. Serve with warm tortillas, onions, and cilantro for an authentic Mexican flavor.
- Total time
- 45 min
- Servings
- 4
- Calories
- 485
- Protein
- 52g
Ingredients
- 3 tablespoons achiote paste
- ¼ cup lime juice
- 2 tablespoons white vinegar
- 4 cloves garlic cloves, minced
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 2 pounds lamb shoulder, boneless
- 2 tablespoons olive oil
- 1 set white onion, fresh cilantro, and lime wedges for serving
Instructions
- 1
In a small bowl, stir the achiote paste, lime juice, white vinegar, minced garlic, cumin, oregano, and salt together until smooth and well combined, about 1 minute.
- 2
Pat the lamb shoulder dry with paper towels by pressing gently all over the surface, removing any surface moisture.
- 3
Cut the lamb into 3-inch chunks, slicing through the grain in multiple directions to break up the muscle fibers.
- 4
Place the lamb chunks in a large zip-top bag or bowl, pour the marinade over the meat, and turn to coat all pieces evenly.
- 5
Seal the bag or cover the bowl, then refrigerate for 30 minutes, or while you preheat the oven.
- 6
Set the oven to 400°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.
- 7
Heat 2 tablespoons of olive oil in a 12-inch cast iron skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.
- 8
Remove the lamb from the marinade, letting excess drip back into the bag, then add the chunks to the hot skillet in a single layer, working in batches if needed.
- 9
Sear without stirring for 3 minutes until the underside turns deep brown, the color of dark caramel, with caramelized edges visible.
- 10
Flip each piece with tongs and sear the other side for 2 minutes until browned and caramelized like the first side.
- 11
Transfer the entire skillet to the oven and roast uncovered for 12 minutes until the lamb is fork-tender and the internal temperature reaches 160°F on a meat thermometer.
- 12
Remove the skillet from the oven using an oven mitt and let the meat rest in the pan for 5 minutes so the juices distribute throughout.
- 13
Slice the white onion crosswise into thin rings about 1/8-inch thick, keeping the layers separated.
- 14
Chop the fresh cilantro by stacking leaves, rolling them tightly, and slicing crosswise into thin ribbons about 1/4-inch wide.
- 15
Transfer the lamb to a warm serving platter, drizzle with any pan juices, then scatter the sliced onion and cilantro on top.
- 16
Serve with warm flour or corn tortillas and lime wedges on the side, allowing diners to build their own tacos.
Tools you’ll need
- small bowl
- paper towels
- cutting board
- sharp chef's knife
- large zip-top bag or mixing bowl
- 12-inch cast iron skillet
- tongs
- oven mitt
- meat thermometer
- warm serving platter
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