BIRRIA DE CHIVO ESTILO JALISCO (MEXICAN BRAISED GOAT ...
Goat meat marinated in a sauce with ancho chiles and spices, then slowly braised until soft. This traditional dish known as birria is always accompanied with refried beans and corn tortillas, and is normally served for special occasions.
Provided by HildaM
Categories Soups, Stews and Chili Recipes Stews
Total Time 13 hours 5 minutes
Prep Time 35 minutes
Cook Time 4 hours 20 minutes
Yield 16 servings
Number Of Ingredients 24
Steps:
- Bring a pot of water to a boil; add ancho chile peppers and cook for 5 minutes. Remove from heat and let chiles soak in the hot water until soft, about 10 minutes; drain.
- Blend softened chiles, 1 cup vinegar, 15 peppercorns, ginger, 2 garlic cloves, 3 cloves, 1 pinch marjoram, 1 pinch cumin, and 1 pinch thyme in a blender until marinade is smooth. Strain marinade into a bowl.
- Place goat in a bowl and pour in marinade, coating goat completely. Cover and refrigerate for 8 hours.
- Preheat oven to 350 degrees F (175 degrees C). Transfer goat and marinade to a baking dish; cover with a lid or aluminum foil.
- Bake in the preheated oven until goat is very tender, about 3 1/2 hours. Remove lid or foil and cook until goat is browned, about 15 minutes. Pour meat juices into a container and reserve. Cover the goat to keep warm.
- Bring a large pot of water to a boil; add tomatoes and boil until soft, 5 to 10 minutes. Drain and let tomatoes cool until easily handled.
- Peel tomatoes and place in blender with reserved goat juices, 2 cups water, 3 peppercorns, 2 garlic cloves, 2 cloves, 1 pinch marjoram, 1 pinch thyme, and 1 pinch cumin. Blend until meat sauce is smooth.
- Pour meat sauce into a small saucepan and season with salt; bring to a boil. Reduce heat and simmer over low heat.
- Bring a pot of water to a boil; add chiles de arbol and boil until soft, about 5 minutes. Drain.
- Blend softened chiles with 1/4 cup vinegar, 10 peppercorns, 1 garlic clove, and salt until hot sauce is smooth. Strain into a glass.
- Cut goat into bite-sized pieces and serve with a generous amount of meat sauce and hot sauce on the side. Sprinkle onion over goat.
Nutrition Facts : Calories 340.7 calories, CarbohydrateContent 38.4 g, CholesterolContent 59.8 mg, FatContent 2.9 g, FiberContent 2.6 g, ProteinContent 30.6 g, SaturatedFatContent 0.8 g, SodiumContent 105.4 mg, SugarContent 2.7 g
BIRRIA (MEXICAN GOAT AND CHILE STEW) RECIPE | MYRECIPES
Roy Choi, executive chef and cofounder of the Kogi taco trucks in L.A., loves the Guadalajara-style birria at El Parian restaurant (also in L.A.) This version, with its spicy broth and super-tender, chile-infused rib meat, is loosely based on El Parian's. Serve it with hot thick corn tortillas, sliced radishes, cilantro springs, chopped white onion, and wedges of lime.
Provided by Roy Choi
Total Time 5 hours 0 minutes
Yield Serves 6 to 8
Number Of Ingredients 10
Steps:
- Put meat on a baking sheet, pat dry, then rub all over with 2 tsp. salt.
- Bring 3 cups water to a boil in a large saucepan; cover and remove from heat. Meanwhile, stem chiles. Heat a cast-iron skillet or heavy frying pan over medium-high heat. Toast chiles in batches, pressing flat against pan's surface with tongs and turning to toast evenly, until lightly browned and fragrant about 2 minutes per batch. Add chiles to hot water as they're toasted and soak, covered, until soft, about 20 minutes.
- Toast garlic cloves in same frying pan, turning until browned all over. When cool enough to handle, peel.
- Transfer chiles to a blender (reserve liquid) and whirl with garlic, vinegar, and piloncillo. Grind cumin, oregano, and cloves in an electric spice blender or in a mortar, then add to blender with 1/4 cup chile-soaking liquid. Whirl to make a thick paste, adding a little more soaking water if needed.
- Smear paste over meat, cover, and chill at least 8 hours and up to 1 day.
- Preheat oven to 325°. Put a metal cooling rack in a roasting pan (large enough to hold meat in a single layer) and pour in 3 cups water. If water comes above rack, elevate rack with cookie cutters. Arrange meat on rack. Cover pot with a big sheet of heavy foil and crinkle foil around edge to seal tightly. Bake until meat is very tender, 4 to 4 1/2 hours.
- Transfer meat to a rimmed baking sheet and cover with foil. Measure broth, skim off fat, and add enough water to make 3 cups.
- Whirl tomatoes in a blender until smooth, then whirl in broth. Strain into a saucepan and heat over medium heat until steaming.
- Divide hunks of meat among 6 soup bowls and ladle about 1/2 cup broth over each. Season with more salt to taste.
- *Find cabrito, guajillo and ancho chiles, and piloncillo (Mexican brown sugar) at Latino markets. You can often order cabrito through butcher shops too.
- Note: Nutritional analysis is per serving (calculated with lamb; goat data unavailable).
Nutrition Facts : Calories 691 calories, CarbohydrateContent 19 g, CholesterolContent 261 mg, FatContent 28 g, FiberContent 2.5 g, ProteinContent 84 g, SaturatedFatContent 9.7 g, SodiumContent 687 mg
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