Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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