Birria De Chivo Estilo Jalisco Mexican Braised Goat Recipes

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BIRRIA DE CHIVO ESTILO JALISCO (MEXICAN BRAISED GOAT)



Birria de Chivo Estilo Jalisco (Mexican Braised Goat) image

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

Time 13h5m

Yield 16

Number Of Ingredients 24

3 ancho chile peppers
1 cup white vinegar
15 whole black peppercorns
1 (1 inch) piece fresh ginger root
2 garlic cloves, peeled
3 whole cloves
1 pinch dried marjoram
1 pinch ground cumin
1 pinch dried thyme
4 ½ pounds goat leg
2 pounds plum tomatoes
2 cups water
3 whole black peppercorns
2 garlic cloves, peeled
2 whole cloves
1 pinch dried marjoram
1 pinch dried thyme
1 pinch ground cumin
salt to taste
30 chiles de arbol
¼ cup white vinegar
10 whole black peppercorns
1 clove garlic, peeled
2 white onions, minced

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, Carbohydrate 38.4 g, Cholesterol 59.8 mg, Fat 2.9 g, Fiber 2.6 g, Protein 30.6 g, SaturatedFat 0.8 g, Sodium 105.4 mg, Sugar 2.7 g

SLOW STEAMED GOAT OR LAMB WITH MILD CHILE SEASONINGBIRRIA DE CHIVO O DE CARNERO



Slow steamed goat or lamb with mild chile seasoningBirria de Chivo o de Carnero image

This is posted by request, I've never made it. It's also a copy cat recipe from the cook book Authentic Mexican by Rick and Deann Bayless.

Provided by Diana Adcock

Categories     Lamb/Sheep

Time 8h30m

Yield 6 serving(s)

Number Of Ingredients 15

1 (5 lb) piece young goat meat, perferably a hind quarter or one 3 pound bone in lamb roast from the shoulder or butt-end of the leg
12 large chiles guajillos, stemmed,seeded and deveined
6 cloves garlic
3 teaspoons cider vinegar
1/4 tablespoon ground cumin
3/4 teaspoon ground black pepper
1 teaspoon salt
2 teaspoons sugar
1 3/4 cups masa harina (mixed with 1 cup plus 2 T. hot tap water)
1 large ripe tomatoes, roasted,peeled and cored
1 teaspoon oregano (mexican if you can find it)
1/2 teaspoon salt
1 small onion
3 teaspoons fresh coriander
2 small limes

Steps:

  • The Meat: Trim most of the fat from the meat.
  • If it is a goat hindquarter cut into 2 pieces, severing it through the joint at the top of the leg.
  • Place in a large, noncorrosive dish.
  • The Chile Marinade: Heat a griddle or heavy skillet over medium heat.
  • tea the chiles into flat pieces and toast them a few at a time, pressing them against the hot surface until they crackle and blister, then flip them over and repeat.
  • Cover with boiling water, weight with a plate to keep them submerged and soak 30 minutes.
  • Roast the garlic on the hot griddle until black on the outside, soft in the middle.
  • Cool and peel.
  • Drain the chiles and place in a blender jar with the garlic and vinegar.
  • Add the cumin, pepper and salt and 3/4 cup water.
  • Blend until smooth-then strain.
  • Remove 1/2 cup, stir in the sugar, cover and set aside for the final glazing.
  • spread the rest of the chile paste over the meat, cover and refrigerate for at least 4 hours or, preferably, overnight.
  • Slow steaming: Preheat the oven to 325.
  • Ser a roasting rack into a deep, wide stockpot.
  • Make sure the rack is 1 inch off the bottom.
  • Measure in 3 cups of water then lay the marinated meat on the rack and spread any remaining marinade over it.
  • Add water to the masa harina to make a soft dough.
  • Roll tennis ball-size pieces between your palms to make a 3/4 inch rope, then press them gently all around the top edge of your pot.
  • Set the lid in place and press it into the masa to seal.
  • Bake for 3 hours.
  • Finishing the broth: Break the seal by tapping the hard masa with the back of a cleaver-watch out for the steam-and take off the lid; then carefully remove the tender meat.
  • Take out the rack, spoon the fat off the broth and then measure it.
  • You need at least 1 quart-if necessary, add water to bring it to that level.
  • Pour the broth into a small saucepan.
  • Puree the tomato in a blender or food processor, add it to the broth along with the oregano, cover and simmer over medium low heat for 20 minutes.
  • Season with salt.
  • Glazing and serving the birria: Shortly before serving, remove the bones, large pieces of gristle and excess fat from the meat, keeping the pieces of meat as large as possible.
  • Set the meat on a baking sheet, brush lightly withthe reserved chile paste glaze, then bake for 10 minutes to set the glaze.
  • Either present the meat on a large platter and pass the warm broth separately, or slice the meat across the grain and serve it in deep plates, awash in the broth.
  • Mix the onion and cilantro, and pass the lime at the table.

BIRRIA DE CHIVO ESTILO JALISCO (MEXICAN BRAISED GOAT)



Birria de Chivo Estilo Jalisco (Mexican Braised Goat) image

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     Stew

Time 13h5m

Yield 16

Number Of Ingredients 24

3 ancho chile peppers
1 cup white vinegar
15 whole black peppercorns
1 (1 inch) piece fresh ginger root
2 garlic cloves, peeled
3 whole cloves
1 pinch dried marjoram
1 pinch ground cumin
1 pinch dried thyme
4 ½ pounds goat leg
2 pounds plum tomatoes
2 cups water
3 whole black peppercorns
2 garlic cloves, peeled
2 whole cloves
1 pinch dried marjoram
1 pinch dried thyme
1 pinch ground cumin
salt to taste
30 chiles de arbol
¼ cup white vinegar
10 whole black peppercorns
1 clove garlic, peeled
2 white onions, minced

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, Carbohydrate 38.4 g, Cholesterol 59.8 mg, Fat 2.9 g, Fiber 2.6 g, Protein 30.6 g, SaturatedFat 0.8 g, Sodium 105.4 mg, Sugar 2.7 g

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