Birria De Chivo Recipes

BIRRIA DE CHIVO ESTILO JALISCO (MEXICAN BRAISED GOAT)

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.

BIRRIA DE CHIVO

Steps:

• Heat a dry skillet over medium heat. Toast chiles until fragrant, about 20 seconds. Transfer to a heat-proof container with a lid. Bring 5 cups of water to a boil and pour over chiles until just covered. Cover the container and set aside for 20 minutes.
• Pour chicken broth into a slow cooker set on Low. Add goat meat, onion, garlic, salt, oregano, thyme, cumin, allspice, whole cloves, black pepper, and bay leaves.
• Combine tomatoes, vinegar, and tequila in a blender and process until smooth. Add drained chiles and blend until as smooth as possible. Use a spoon to push the mixture through a small-holed strainer and add to the slow cooker; discard anything remaining in the strainer.
• Cover the slow cooker and cook until meat is tender, 8 to 10 hours. Skim fat and strain juices before serving.

MEXICAN STEW: BIRRIA

Steps:

• On hot griddle toast the ancho and gaujillo chile and submerge in hot water. Let chiles sit for 20 minutes. Remove from water and puree in blender with a cup of warm water. Set aside.
• In a deep Dutch oven, add the beef and ribs, water, onion, and garlic cloves. Bring to boil and cook for 1 hour. At this point add the bay leaves, thyme, chile puree, cumin, oregano, salt, and pepper simmer for 30 minutes. To make sauce, puree the garlic, vinegar, and chile powder in a blender.
• Serve the stew in a big bowl with a sprinkle of onion and cilantro and a squeeze of lime on top. Serve with corn tortillas and some of the sauce on the side, as well.

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

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.