CABRITO EN FRITADA (GOAT IN BLOOD SAUCE)
1 YOUNG GOAT
4 HRS Más tiempo de reposo
Easy

No

Ingredients: 
Cabrito
1 young goat, 4 kilos, with head, blood, and entrails
Salt
8 cups lard
Fritada
3 guajillo chiles
Ground black pepper
1 tablespoon vegetable oil
2 carrots, sliced
1½ onions, julienned
6 tomatoes, chopped
2 poblano chiles, deveined, in thin shreds
5 cloves garlic, minced
8 cups dark beef broth
8 cups water
5 bay leaves
1 sprig desert oreganillo
To Serve
Pickled red onions
1 small can green chiles in escabeche
Preparation: 
Cortar el cabrito en piezas pequeñas. Separar las costillas.
Untar la carne con sal y reposar en refrigeración por toda la noche.
Lavar las tripas del cabrito por dentro y por fuera. Repetir la operación 3 veces.
Calentar la manteca a 90 °C. Agregar las costillas y cocer por 2 horas cuidando mantener la temperatura estable.
Cabrito
Cut the goat in small pieces. Separate the ribs.
Sprinkle with salt and leave in the refrigerator overnight.
Wash the intestines inside and out. Repeat 3 times.
Heat the lard to 90°C. Add the ribs and cook for 2 hours at a uniform temperature.
Fritada
Boil the chiles. Liquefy with a small amount of water, salt and pepper.
Set aside.
Sauté the rest of the cabrito in oil until well browned.
Add the carrots, onion, tomato, and poblano chiles. Lower the flame.
Add the entrails, including the intestines. Stir in the blood and garlic; continue cooking until browned.
Pour in the broth and water. Turn the flame to high and heat to a boil. Add salt and pepper.
Lower the flame to the minimum and add the guajillos. Simmer for 3 hours and add bay leaves and oreganillo.
Place the fritada broth and vegetables in a soup bowl.
Add cabrito pieces and ribs.
Serve the pickled onions and green chiles on the side.