Photo: Mike Kenneally
Goat in Chile Marinade, Pit-Barbecue Style
13 ingredients
8 to 10 servings (more for the lamb version)
openrecipes
Estimated Nutrition (whole recipe, rough)
625
Calories
31g
Protein
44g
Fat
32g
Carbs
Counts 13 of 15 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Avocado | 1 medium (150g) | 240 |
| Onion | 1 medium (110g) | 44 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Mexican Oregano | 1 tsp dried (1.8g) | 5 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
| Cider | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes