MEXICAN BIRRIA
Steps:
- Gather the ingredients.
- Toast all of the chiles on a hot griddle or in a skillet over medium heat until browned, but not burned.
- Remove the seeds and veins and discard; place the chiles in a bowl, cover them with very hot water, and let sit for 15 to 20 minutes.
- When the chiles have rehydrated, drain them.
- Place the chilies and vinegar in a blender and process to make a paste.
- In a small bowl, mix together all of the rub ingredients. Rub the meat well with this mixture.
- Coat the meat with half of the chile paste.
- Cover loosely with plastic wrap and let the meat marinate overnight in the refrigerator.
- Preheat the oven to 350 F. Pour the 1 cup of water into a Dutch oven or deep casserole dish. Add the coarsely chopped onion, bay leaves, chopped garlic, and the remaining chile paste.
- Place the meat on a rack or steamer basket that sits just above the liquid mixture.
- Place the lid on the pot, making sure that it covers tightly, and bake for 4 hours.
- Remove the meat from the Dutch oven to a cutting board. Cut or break into pieces a little larger than bite size. Distribute the meat among 6 to 8 bowls. Add a bit of the broth to each serving, more if serving as a stew, less if for tacos.
- Serve as a soupy stew or as a taco filling with warm corn tortillas, garnished with the chopped cilantro and onion.
Nutrition Facts : Calories 441 kcal, Carbohydrate 25 g, Cholesterol 170 mg, Fiber 4 g, Protein 65 g, SaturatedFat 2 g, Sodium 481 mg, Sugar 2 g, Fat 8 g, ServingSize 6 - 8 portions (6 - 8 servings), UnsaturatedFat 0 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 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
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- 1. __Prepare chiles__. Cut dried chiles open to remove seeds, then briefly toast in a dry skillet. Cover chiles with hot water and soak until rehydrated, about 10–30 minutes.
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