In a saucepan all ingredients are placed.
| 🚻 Low Difficulty | 🕘 | 🍵 | 🤯 |
| Cabrito Machito Ingredients: |
| 1 Cabrito mour |
Cabrito Machito Ingredients:
2. Water is added to cover the machito.
3. It is cooked for two hours, taking care that the saucepan does not stay without water.
4. After cooking you have to wrap the macho in aluminum foil or in a plastic material and put it in the refrigerator to make consistency.
5. After cooling the machito for at least four hours, he is ready to take him to the grill and brown him on all sides.
6. The machito is already cooked, so the function of giving it to the grill is to brown it and take the flavors of firewood or coal and that the entire exterior is crispy.
7. It is optional to cut the macho by half in a transverse way and brown it through the inside of both parties.
8. Final considerations:
9. This recipe offers a macho with a soft taste and texture, salt helps to subtract the intense flavor to Victoria de Cabrito during the cooking process.
10. If desired you can reduce the use of salt so as not to counteract this flavor.
