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.
SLOW COOKED LAMB SHANKS (SECO DE CHIVO)
This dish is generally known as Seco de Chivo. Goat or lamb is used interchangeably, though in America, lamb is much more commonly eaten and it is easier to find in the supermarket. When made with lamb, this dish is also known as Seco de Cordero or Seco de Borrego. This is great with mashed potatoes or rice. A friend tried this recipe and served it over polenta, which she says worked well.
Provided by Pesto lover
Categories Lamb/Sheep
Time 12m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Brown meat and onion in olive oil. Remove meat to slow cooker or heavy dutch oven.
- Place onion, tomatoes, cilantro, carrot, celery, garlic, brown sugar, ketchup, seasonings & beer in food processor. Process until everything is thick puree consistency.
- Pour beer mixture over the lamb and cook at low heat for 2-3 hours if stove-top. If you are using the oven, 325 degrees for 2-3 hours. If using a crockpot, cook on low for 4-6 hours, depending on size of the shanks.
Nutrition Facts : Calories 766.2, Fat 37.2, SaturatedFat 14.2, Cholesterol 242.1, Sodium 868.5, Carbohydrate 19, Fiber 2.3, Sugar 8.2, Protein 73.5
EASY CHICKEN CHILE VERDE (CROCK POT)
Very easy, tasty, cheap and SO healthy! Just toss the ingredients in your crock pot in the morning and come home to dinner. All ingredients can be kept on hand for easy dinner any night of the week. I originally got this recipe from flylady.com . It's since become a staple at our house! I've shared the recipe with friends, and they love it. Apparently the men say its "Man food, very meaty & hearty!" Haha! My sis-in-law even served it to us when she invited us to dinner!
Provided by MEPeralto
Categories Beginner Cook
Time 4h2m
Yield 1 pot, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Toss everything but the rice into the crock pot. You can use fresh chicken breasts, but frozen are easier to keep stocked.
- Cook on low 8 hours or high for 4.
- Quickly shred chicken with two forks (or don't.) Serve over rice.
MALE CHAUVINIST CHILI (CROCK POT)
Make and share this Male Chauvinist Chili (Crock Pot) recipe from Food.com.
Provided by Bluenoser
Categories One Dish Meal
Time 8h10m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- In large skillet, brown bacon pieces til crisp.
- Remove and drain well.
- Brown sausage and ground beef with onions over medium heat.
- Drain and add to crockpot.
- Add bacon and remaining ingredients and stir well.
- Cover and cook on LOW 8-14 hours.
Nutrition Facts : Calories 495.1, Fat 22.7, SaturatedFat 7.8, Cholesterol 55, Sodium 1126.5, Carbohydrate 46.8, Fiber 12.8, Sugar 10.2, Protein 28.3
CROCK-POT CHICKEN IN CREAMY CHIVE SAUCE
Make and share this Crock-Pot Chicken in Creamy Chive Sauce recipe from Food.com.
Provided by kolleen.barnes
Categories Chicken Breast
Time 5h5m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Put chicken breasts in bottom of crockpot. Melt margarine and add remaining ingredients. Mix well and pour over chicken. Cook on low for 4-5 hours. Make rice according to package directions and serve chicken over rice.
More about "chivo in crock pot food"
LAMB BARBACOA | BARBACOA DE BORREGO (MEXICAN FOOD …
From mexicoinmykitchen.com
5/5 (2)Total Time 4 hrs 40 minsCategory AntojitosCalories 625 per serving
- Place the potato, carrots, onion, garlic, serrano pepper, rice, and chickpeas in the cooking pot. Cover with 6 cups of water.
- Place a steamer or metal cooking rack (I use the metal steamer from my pressure cooker) over the vegetables, this will support the meat.
FRITADA DE CHANCHO {ECUADORIAN PORK FRITADA} - LAYLITA'S …
From laylita.com
4.8/5 (144)Category Main CourseCuisine Ecuadorian, Latin, South AmericanTotal Time 3 hrs 15 mins
- Season the pork with the cumin, minced garlic, salt and pepper. Let it rest in the refrigerator for a couple of hours if you have time.
- In a large wok or a sauté pan add the meat, the chopped onion and shallot, the whole garlic cloves and the 3 cups of water.
87 SLOW COOKER RECIPES TO MAKE IN YOUR CROCK POT®
From foodnetwork.com
Author By
CROCKPOT CHILI {SO EASY!} - MAMA LOVES FOOD
From mamalovesfood.com
CROCK-POT SLOW COOKER RECIPES BY MEAL, INGREDIENT OR …
From crock-pot.ca
CLASSIC MEXICAN BIRRIA RECIPE - THE SPRUCE EATS
From thespruceeats.com
AUTHENTIC MEXICAN BIRRIA RECIPE (3 METHODS) - MY …
From mylatinatable.com
BARBACOA DE CABEZA RECIPE BY SERGIO - COOKEATSHARE
From cookeatshare.com
CHIVó | SPANISH TO ENGLISH TRANSLATION - SPANISHDICT
From spanishdict.com
WHAT DOES CHIVO MEAN? - DEFINITIONS.NET
From definitions.net
SLOW COOKER CHILE VERDE AND MASHED POTATOES - YELLOW BLISS ROAD
From yellowblissroad.com
CHIVO | SPANISH TO ENGLISH TRANSLATION - SPANISHDICT
From spanishdict.com
SLOW COOKER BARBACOA TACOS – LEITE'S CULINARIA
From leitesculinaria.com
CROCKPOT VEGETARIAN CHILI - REAL FOOD WHOLE LIFE
From realfoodwholelife.com
SLOW COOKER: BIRRIA DE RES, OR MEXICAN BEEF STEW + VIDEO
From inmamamaggieskitchen.com
30 EASY CROCK POT RECIPES THAT'LL MAKE MEAL PREP A CINCH - REAL …
From realsimple.com
7 GRANDMA-APPROVED SLOW COOKER RECIPES
From allrecipes.com
SLOW COOKER GOAT CURRY | MY HEART BEETS
From myheartbeets.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love