Goat Birria Jalisco Style Goat Stew 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

GOAT BIRRIA (JALISCO-STYLE GOAT STEW)



Goat Birria (Jalisco-Style Goat Stew) image

Number Of Ingredients 16

1 dried guajillo
1 cup boiling water
8 tomatillos, cored
5 cloves garlic
1 medium white onion, one half minced
1 serrano
1/4 cup cider vinegar
2 teaspoons oregano
1/2 teaspoon cinnamon
1/2 teaspoon cumin
1/4 teaspoon pepper
2 inches ginger, sliced
2 tablespoons canola oil
3 pounds goat or beef
1 1/2 cups chicken stock
1/2 cup chopped cilantro

Steps:

  • Heat a 6-qt. Dutch oven over medium-high. Add guajillo chile; cook, flipping once, until lightly toasted, 3-4 minutes. Transfer to a blender, add water, and let sit until soft, about 30 minutes. Remove chile, discard stem and seeds, and return to blender; set aside.
  • Return pot to medium-high; cook tomatillos, garlic, whole onion half, and serrano, turning as needed, until blackened all over, 12-15 minutes. Peel garlic and transfer to blender with remaining charred vegetables. Add vinegar, oregano, cinnamon, cumin, pepper, and ginger; purée until smooth.
  • Add oil to pan; heat over medium-high. Season goat with salt and, working in batches, cook, turning as needed, until browned, 18-20 minutes. Transfer goat to a bowl; set aside. Add minced onion; cook until soft, 2-3 minutes. Add reserved chile sauce; simmer until thickened, 4-6 minutes. Return goat to pan and add stock; boil. Reduce heat to medium; simmer, covered and stirring occasionally, until goat is tender, about 2 hours. Using a slotted spoon, transfer goat to a cutting board. Let cool slightly; shred meat, discarding bones, and return to pan. Stir in cilantro; serve with tortillas and lime wedges.

CHICKEN BIRRIA



Chicken Birria image

Birria, a classic Mexican stew from Jalisco, is traditionally made with goat but also enjoyed with lamb or beef. This weeknight version features juicy chicken thighs for faster cooking. A quick blender sauce of dried chiles, garlic and tomatoes creates a smoky and rich base for the stew, which deepens in flavor as the chicken simmers. Here, the birria is enjoyed as a stew, but it also makes terrific tacos: Simply dip tortillas in the warm broth, fill them with shredded chicken and top with chopped white onion and cilantro, then fold in half and pan-fry until golden and crispy.

Provided by Kay Chun

Categories     weeknight, poultry, main course

Time 45m

Yield 4 servings

Number Of Ingredients 17

3 dried guajillo chiles, stemmed, seeded and torn into large pieces
3 dried ancho chiles, stemmed, seeded and torn into large pieces
3 cups low-sodium chicken broth
1 (28-ounce) can whole tomatoes
2 tablespoons distilled white vinegar
3 large garlic cloves, peeled
Kosher salt and black pepper
3 tablespoons safflower or canola oil
1 1/2 pounds boneless skinless chicken thighs
1/2 cup finely chopped white onion (from 1/2 medium onion), plus more for garnish
2 teaspoons dried oregano
2 teaspoons ground cumin
1/4 teaspoon ground cloves
1 dried bay leaf
Chopped cilantro, for garnish
1 lime, quartered, for serving
Rice, for serving (optional)

Steps:

  • In a small saucepan over high heat, combine the dried chiles and 1 cup of the broth, and bring to a boil, stirring to submerge the chiles. Remove from heat and let stand for 3 minutes. In a blender, combine the chiles and the liquid, the tomatoes and their juices, vinegar and garlic, then season with salt and pepper, and purée until smooth.
  • In a large Dutch oven, heat 2 tablespoons of the oil over medium-high. Season chicken with salt and pepper, and add half to the pot. Cook, turning once, until lightly browned and no longer pink, about 3 minutes, then transfer to a plate. Repeat with remaining chicken.
  • Add remaining 1 tablespoon oil, onion, oregano, cumin, cloves and bay leaf and cook, stirring, until fragrant, 30 seconds to 1 minute. Stir in the remaining 2 cups broth and the puréed sauce (carefully, as it may splatter), scraping up browned bits on the bottom of the pot. Add chicken (and any accumulated juices), and bring to a boil. Simmer briskly over medium, partially covered, until sauce is thickened and chicken is cooked through, 25 minutes. Taste and season with salt.
  • Divide birria among 4 bowls, and top with onion and cilantro. Serve with lime wedges and rice, if using.

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