Cabrito Barbacoa with Mango Salsa Tex Mex
Elevate your next Tex-Mex feast with this irresistible Cabrito Barbacoa with Mango Salsa, a dish that beautifully balances bold, smoky flavors with bright, tropical freshness. Succulent, slow-roasted goat shoulder is marinated with a fragrant blend of lime and orange juices, smoked paprika, cumin, and oregano, then wrapped in banana leaves for an authentic, melt-in-your-mouth barbacoa experience. Paired with a vibrant mango salsa made from juicy ripe mangoes, zesty lime juice, jalapeños, and fresh cilantro, this dish is perfect for spooning into warm tortillas for an unforgettable taco night. Whether you’re hosting a crowd or indulging in something special, this Tex-Mex creation is a tantalizing fusion of tradition and innovation that will leave your taste buds craving more. Keywords: Cabrito Barbacoa, Mango Salsa, Tex-Mex, slow-roasted goat, barbacoa recipe, tropical salsa, taco recipe.
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Recipe Information
Ingredients
- 4 lbs Goat shoulder (bone-in, trimmed)
- 6 cloves Garlic cloves (minced)
- 0.25 cup Lime juice (freshly squeezed)
- 0.25 cup Orange juice (freshly squeezed)
- 2 tbsp White vinegar
- 1 tbsp Cumin (ground)
- 1 tbsp Smoked paprika
- 2 tsp Dried oregano
- 2 tsp Salt
- 1 tsp Black pepper (ground)
- 3 leaves Bay leaves
- 2 sheets Banana leaves (or aluminum foil)
- 2 tbsp Avocado oil (or other neutral oil)
- 2 large Ripe mangoes (diced)
- 0.5 medium Red onion (finely diced)
- 1 small Jalapeño (seeded and diced)
- 0.25 cup Fresh cilantro (chopped)
- 1 tbsp Lime juice (for salsa)
- 0.5 tsp Salt (for salsa)
- 12 tortillas Corn or flour tortillas (for serving)
Instructions
Preheat your oven to 275°F (135°C).
In a small bowl, combine minced garlic, lime juice, orange juice, white vinegar, cumin, smoked paprika, oregano, salt, and black pepper to create a marinade.
Rub the marinade thoroughly over the goat shoulder and let it marinate for at least 30 minutes. For best flavor, marinate for up to 4 hours in the refrigerator.
Place the goat shoulder on a large sheet of banana leaves or aluminum foil. Add bay leaves on top, then wrap the goat tightly to seal in the moisture.
Place the wrapped goat in a roasting pan or dutch oven and cover with a lid. Bake in the preheated oven for 4 to 5 hours until the meat is tender and easily shreds with a fork.
While the goat cooks, prepare the mango salsa. In a medium bowl, combine diced mangoes, red onion, jalapeño, cilantro, lime juice, and salt. Mix well and set aside to let the flavors meld.
Once the goat is cooked, remove it from the oven and allow it to rest for 15 minutes before unwrapping. Carefully shred the meat with two forks, discarding any bones or excess fat.
Heat your tortillas on a griddle or in the oven until warm and pliable.
Serve the shredded cabrito barbacoa in warm tortillas and top with the freshly prepared mango salsa. Optionally, add your favorite toppings such as avocado, cheese, or hot sauce.
Nutrition Facts
Calories |
4505 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.9 g | 217% | |
| Saturated Fat | 48.9 g | 244% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1361 mg | 454% | |
| Sodium | 7171 mg | 312% | |
| Total Carbohydrate | 362.1 g | 132% | |
| Dietary Fiber | 50.2 g | 179% | |
| Total Sugars | 72.6 g | ||
| Protein | 413.2 g | 826% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 922 mg | 71% | |
| Iron | 66.4 mg | 369% | |
| Potassium | 7182 mg | 153% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
