Birria de Chivo Estilo Jalisco (Mexican Braised Goat) recipe
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Ingredients
- 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
Nutrition Info
- 340.7 caloriescarbohydrate: 38.4 gcholesterol: 59.8 mgfat: 2.9 gfiber: 2.6 gprotein: 30.6 gsaturatedFat: 0.8 gservingSize: -sodium: 105.4 mgsugar: 2.7 gtransFat: : -unsaturatedFat: : -
Directions Birria de Chivo Estilo Jalisco (Mexican Braised Goat)
Directions
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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.