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Savor the rich flavors of Cabrito al Horno with Chipotle Prune Sauce—oven-roasted suckling goat that’s tender, juicy, and perfectly seasoned. This dish is complemented by a luscious prune sauce with a smoky chipotle kick, creating a blend of sweet, spicy, and savory.

Claudia Sandoval
Chef Claudia Sandoval, winner of MasterChef U.S. Season 6, has transitioned from contestant to judge on shows like Chopped, Worst Cooks, and MasterChef Latinos. She also hosts and executive produces Taste of the Border and La Mesa Mexa.
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4HRS 30MINS
Total Time
$1.96
Cost Per Serving
Ingredients
Servings
6
us / metric
Roasted Goat

6 lb
Goat Legs
bone-in, about 2 whole legs

as needed
Neutral Oil

to taste
Kosher Salt

to taste
Freshly Ground Black Pepper
Prune Sauce

12
Pitted Prunes
75 grams

1 cup
Freshly Squeezed Orange Juice

2 Tbsp
Grapeseed Oil

1/2 cup
Yellow Onion, diced

2 cloves
Garlic, lightly smashed

4
Whole Allspice

2
Whole Cloves

1/2 tsp
Mexican Oregano

2
Chipotle Peppers in Adobo Sauce
2-3 chipotles

1 cup
Goat Stock

to taste
Kosher Salt
Sides

as needed
Flour Tortillas

to taste
Marigold Petals