Receta de Cabrito a la Cacerola

Receta de Cabrito a la Cacerola – Paso a paso, fotos y video

Es en el Norte Chico de Chile donde se concentra la mayor crianza de ganado caprino, siendo esta región importante en la elaboración de renombrados quesos de cabra, sean frescos, maduros, ahumados, con hierbas, especias y más.

A su vez, la carne de cabro es fundamental en la cocina casera nortina, presente en asados, a las brasas, al jugo, en empanadas, sopas y cazuelas.

¿Quieren aprender a preparar un rico cabrito a la cacerola? ¡Aquí les enseñamos!

Receta de cabrito a la cacerola

3 de 64 votos
Categoría: platos principalesCocina: ChilenaDificultad: Difícil


Tiempo de preparación


Calorías por porción




  • 4 trozos (250 g c/u) de cabrito con hueso
    (espalda, lomo o pierna)

  • Sal y pimienta

  • 6 cucharadas de aceite

  • ½ taza de mantequilla

  • 1 kilo de papas nuevas pequeñas, raspadas
    y lavadas

  • 2 2 ramas de tomillo fresco

  • 2 dientes de ajo, picados

  • 1 cucharada de perejil picado

  • 2 cebollines, picados


  • Sazonar los trozos de cabrito con sal y pimienta y reservar.
  • En un sartén calentar 4 cucharadas de aceite a fuego medio-alto y dorar los trozos de cabrito reservado.
  • Reducir el calor y continuar la cocción hasta que el cabrito esté blando; retirar a un plato y reservar.
  • En una olla grande calentar el resto del aceite y la mitad de la mantequilla a fuego medio alto y agregar las papas y tomillo.
  • Dorar las papas, sacudiendo la olla. Reducir el calor, tapar y cocinar a fuego bajo hasta que las papas estén blandas; sazonar y reservar al calor.
  • Eliminar el aceite en el sartén que se cocinó el cabrito y agregar el resto de mantequilla, ajo, perejil y cebollines. Saltear unos minutos.
  • Incorporar al sartén los pedazos de cabritos cocidos, revolver y verter a una fuente de servir junto con las papas calientes. Servir caliente.


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