MeatHardFree

Fritada de Cabrito

Name: Fritada de Cabrito
Prep time: 60 min
Cook time: 120 min
Total time: 180 min
Cuisine: Mexican
Ingredients: 500 ml Fresh kid goat blood; 5 cloves Garlic; 1 cdta Black pepper; 500 g Kid goat intestines and offal; 1 cdta Ground cumin; 4 cdas Vegetable oil; 4 Dried guajillo chilli; 3 leaves Bay leaf; 2 White onion; 1 kg Suckling kid goat offal pieces (liver, kidneys, lungs)

180 min (60 prep + 120 cook) Hard 6 servings Nuevo León

Edmond Bojalil

Recetas Mexas

Published: 26 Mar 2026 · Updated: 30 Mar 2026

Kid goat offal stewed in blood — a prized speciality of Nuevo León.

About this recipe

Fritada is the speciality of Nuevo León: kid goat offal cooked in the animal's own blood. The innards of a suckling kid - kidneys, liver, intestines - are fried first, then stewed in blood until a dark, rich sauce forms. A dish of slaughter-day celebration and serious cooking.

History & Origin

Fritada de cabrito is a dish born at the moment of slaughter. When a kid goat was sacrificed for roasting, the offal was too valuable to waste, and the blood was collected to make fritada. The dish has roots in the Sephardic cooking that Jewish converts brought to northeastern Mexico in the 16th century when they colonised Nuevo León fleeing the Inquisition. The technique of stewing offal in blood has parallels with medieval Iberian dishes. Over time, fritada became the most authentic way to honour the whole animal - a principle that northern cooks apply religiously. Today it is found only in specialist restaurants and domestic kitchens in metropolitan Monterrey, where families cook it in the early hours of important festivities.

Estimated cost

£15.00

Total cost

£2.50

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

380

Calories

32g

Protein

Carbohydrates

22g

Fat

Fibre

590mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Clean the offal and intestines thoroughly under cold running water. Cut into 4 cm pieces. Season with salt, pepper and cumin.
2
Soak the guajillo chillies in hot water for 15 minutes. Blend with garlic and half an onion. Strain.
3
Heat the oil in a large casserole over high heat. Fry the kid goat pieces in batches until browned all over, 8–10 minutes per batch. Remove and set aside.
4
In the same casserole fry the remaining chopped onion for 3 minutes. Add the chilli sauce and cook for 5 minutes.
5
Return the meat to the casserole. Pour in the goat blood a little at a time, stirring constantly. Add the bay leaves and enough water to cover.
6
Cook over medium-low heat for 60–75 minutes, stirring occasionally, until the sauce thickens and the meat is very tender. Season with salt and serve with flour tortillas.