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
Time 13h5m
Yield 16
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, 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
BIRRIA DE CHIVO
Nice tender meat in a stew perfect for making birria tacos. Enjoy with corn tortillas, diced onion, and chopped cilantro.
Provided by Jackie
Categories Soups, Stews and Chili Recipes Stews
Time 8h40m
Yield 18
Number Of Ingredients 18
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.
Nutrition Facts : Calories 208.4 calories, Carbohydrate 7.8 g, Cholesterol 84.5 mg, Fat 4.3 g, Fiber 2.6 g, Protein 31.8 g, SaturatedFat 1.1 g, Sodium 974.2 mg, Sugar 1.5 g
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 Stew
Time 13h5m
Yield 16
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, 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
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
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
BIRRIA This recipe is from Guadalajara in the state of Jalisco, Mexico, where the broth is served with everything, even sandwiches on the street. Jalisco prides itself on being the home of this spicy chile-based broth. Heat Scale = Medium Recipe By: Adapted from David Rosengarten's (FoodTV) I have further adapted it having just having returned from Guadalajara and eaten alot of the real thing.
Provided by davinandkennard
Categories Stew
Time P1DT2h
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- PREPARE THE MEAT: Trim the fat from the meat; cut into 2 large pieces. Put meat into a large non-corrosive baking dish or pan.
- PREPARE THE MARINADE/GLAZE: Heat a griddle or large cast-iron skillet over medium heat. Tear chiles into flat pieces and toast a few at a time, pressing them against the hot surface, until they crack and blister; flip them and press down again. Transfer chiles to a large bowl and cover with boiling water; weight down with a plate to keep them submerged, and soak at least 30 minutes. Meanwhile, roast the garlic in the same griddle or skillet, turning frequently, until soft inside and blackened outside, about 15 minutes. Cool and peel. Drain chiles, reserving 3/4 cup soaking liquid; put chiles into a blender with garlic, cloves, sesame seeds, vinegar, cumin, peppercorns or ground pepper, and salt. Process/blend until mixture is smooth; then strain through a medium-mesh sieve into a bowl. Remove 1/2 cup of mixture to a small bowl, and stir in the sugar; set aside to use for the final glazing.
- MARINATE THE MEAT: Spread the rest of the chile paste thoroughly over the meat. Cover completely and refrigerate at least 18 hours.
- COOK (SLOW-STEAM) THE MEAT: Preheat the oven to 325 degrees. Use a deep wide roasting pan that has a tight lid. Put a roasting rack into the bottom of the pan (it must sit at least 1 inch above the bottom of the pan---if not, prop it up with custard cups, tin cans, etc.) Measure in 4 cups of water. Then lay the marinated meat onto the rack and spread any marinade remaining in the marinating pan or dish. Cut a double thickness of heavy-duty foil to cover the roasting pan; place the pan lid over, making sure the pan is covered as tightly as possible. Bake 4 hours.
- FINISHING THE BROTH: Remove the pan lid and foil; carefully remove the tender meat to a platter. Take out the rack; spoon the fat off the broth with a ladle. Measure out the broth into a 1-quart container; add water to equal 1 quart liquid if necessary, and pour into a saucepan. Puree the tomato in a blender and add it to the broth along with the oregano and cinnamon. Cover; simmer over medium-low heat 45 minutes. Season with salt.
- GLAZE THE MEAT: Heat oven to 375 degrees. Remove meat from the bones, keeping pieces of meat as large as possible; discard bones, gristle and excess fat. Set meat on a baking sheet; brush lightly with reserved chile paste glaze, and bake 10 minutes to set the glaze.
- TO SERVE: Keep tortillas warm in a towel-covered basket. Serve the broth in a tureen. Present the meat on a large platter, or slice meat across the grain to serve it in deep plates, awash in the broth. Combine onion and coriander in a small bowl to pass with the lime at the table.
Nutrition Facts : Calories 461.3, Fat 28.8, SaturatedFat 11.8, Cholesterol 150, Sodium 553.5, Carbohydrate 8.4, Fiber 2.2, Sugar 3.4, Protein 41
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