Fricasé de Cabrito Recipe from Puerto Rico with Sour Orange and Red Wine

Fricasé de Cabrito

Fricasé de Cabrito Recipe from Puerto Rico with Sour Orange and Red Wine
Region / culture: Puerto Rico | Preparation time: 30 minutes | Cooking time: 2 hours | Servings: 6


Fricasé de Cabrito
Fricasé de Cabrito

Fricasé de Cabrito is a traditional Cuban dish made with tender pieces of young goat meat cooked in a flavorful sauce. This dish is a favorite among Cuban families and is often served at special occasions and gatherings.


The recipe for Fricasé de Cabrito has been passed down through generations in Cuban households. It is believed to have originated in Spain and was brought to Cuba by Spanish settlers. Over time, the recipe has evolved to include local ingredients and flavors, making it a unique and delicious dish.


How to prepare

  1. Soak the meat in sour orange juice and let it stand for at least thirty minutes. Drain the sour orange juice and mix it with the ingredients listed under (B). Baste the meat with the resulting paste. If possible, allow it to stand in the refrigerator for several hours before cooking.
  2. Heat two tablespoons of olive oil in a deep pan. When hot, add the meat slowly and turn the pieces frequently to sear all sides of the meat. Add the white rum and carefully light it with a match. It should extinguish itself after a few seconds.
  3. Add the cooking bacon, turning frequently. After one or two minutes, add the cooking ham. Add the ingredients included in (C) and bring to a boil. Reduce the heat to medium-low, cover, and cook until the meat is tender. If necessary, add some water to ensure a thick gravy. Add the red wine shortly before serving.
  4. Serve with white rice or, preferably, with boiled root vegetables.


  • Substitute goat meat with lamb or beef for a different flavor.
  • Add potatoes or carrots to the dish for added vegetables.
  • Use white wine instead of red wine for a lighter sauce.

Cooking Tips & Tricks

Marinate the meat in sour orange juice for at least thirty minutes to tenderize and add flavor.

- Searing the meat before cooking helps to lock in the juices and create a flavorful crust.

- Be careful when lighting the white rum in the pan, as it may flame up. Use caution and keep a lid nearby to extinguish the flame if necessary.

- Add water as needed to ensure a thick gravy and prevent the dish from drying out.

Serving Suggestions

Fricasé de Cabrito is traditionally served with white rice or boiled root vegetables. It pairs well with a side salad or fried plantains.

Cooking Techniques

Marinate the meat in sour orange juice for added flavor.

- Sear the meat before cooking to create a flavorful crust.

- Use a deep pan to cook the meat slowly and allow the flavors to develop.

Ingredient Substitutions

Substitute sour orange juice with a mixture of orange and lime juice.

- Use white vinegar instead of cooking vinegar.

- Replace capers with green olives for a different flavor.

Make Ahead Tips

Fricasé de Cabrito can be made ahead of time and reheated before serving. Store the dish in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Serve Fricasé de Cabrito in a large serving dish with a garnish of fresh parsley or cilantro. Add a sprinkle of paprika for color and flavor.

Pairing Recommendations

Fricasé de Cabrito pairs well with a glass of red wine or a cold beer. Serve with a side of crusty bread or cornbread for a complete meal.

Storage and Reheating Instructions

Store any leftovers of Fricasé de Cabrito in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Fricasé de Cabrito contains approximately 400 calories.


Each serving of Fricasé de Cabrito contains approximately 15 grams of carbohydrates.


Each serving of Fricasé de Cabrito contains approximately 25 grams of fats.


Each serving of Fricasé de Cabrito contains approximately 30 grams of proteins.

Vitamins and minerals

Fricasé de Cabrito is a good source of iron, vitamin C, and niacin.


This recipe contains dairy (butter) and tree nuts (almonds).


Fricasé de Cabrito is a protein-rich dish that is high in fats and calories. It is a hearty and satisfying meal that is best enjoyed in moderation.


Fricasé de Cabrito is a delicious and hearty dish that is perfect for special occasions or family gatherings. With tender pieces of goat meat cooked in a flavorful sauce, this dish is sure to impress your guests and become a new favorite in your recipe collection. Enjoy!

How did I get this recipe?

The memory of discovering this recipe is still vivid in my mind. It was a warm summer day, and I was visiting my dear friend Maria in her quaint little village in the countryside. Maria was known for her delicious traditional dishes, and she had promised to teach me one of her most prized recipes - Fricasé de Cabrito.

As we stood in her cozy kitchen, surrounded by the fragrant aromas of garlic and herbs, Maria began to share the secrets of her family's recipe. She explained that Fricasé de Cabrito is a traditional Portuguese dish made with tender pieces of goat meat cooked in a rich tomato and wine sauce.

Maria started by marinating the goat meat in a mixture of garlic, paprika, and white wine. She then browned the meat in a large pot with onions and bell peppers until it was golden and fragrant. The kitchen filled with the mouthwatering scent of sizzling meat and spices.

Next, Maria added tomatoes, bay leaves, and a splash of white wine to the pot, letting the flavors meld together as the meat simmered gently. She explained that the key to a perfect Fricasé de Cabrito is patience and attention to detail, allowing the meat to cook slowly until it is tender and bursting with flavor.

As the dish cooked, Maria shared stories of her own grandmother, who had passed down the recipe through generations. She spoke fondly of the family gatherings and celebrations where Fricasé de Cabrito was always the star of the meal, bringing everyone together in shared love and joy.

After several hours of simmering, Maria added a handful of fresh herbs and a squeeze of lemon juice to brighten the flavors of the dish. She ladled the fragrant stew into bowls and served it with crusty bread and a side of buttery potatoes.

As I took my first bite of Fricasé de Cabrito, I was transported back in time to Maria's childhood kitchen, filled with laughter and love. The tender meat melted in my mouth, the rich sauce tantalizing my taste buds with its deep, savory flavors. I knew that this recipe was a treasure, a gift from Maria's family to mine.

Since that day, Fricasé de Cabrito has become a beloved dish in my own home. I have shared the recipe with friends and family, passing down the tradition of this timeless dish to the next generation. Every time I make it, I am reminded of Maria's warmth and generosity, and the joy of discovering a new recipe that has become a cherished part of my culinary repertoire.

As I sit here in my own kitchen, preparing a pot of Fricasé de Cabrito for my family, I am grateful for the memories and traditions that have enriched my life. Cooking is more than just following a recipe - it is a way of connecting with our past, our loved ones, and the rich tapestry of flavors and experiences that make up our world. And for that, I am truly thankful.


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