Birria de Chivo Estilo Jalisco (Mexican Braised Goat)

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Description

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.

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

Instructions

  1. 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
  2. about 10 minutes; drain.
  3. Blend softened chiles
  4. 1 cup vinegar
  5. 15 peppercorns
  6. ginger
  7. 2 garlic cloves
  8. 3 cloves
  9. 1 pinch marjoram
  10. 1 pinch cumin
  11. and 1 pinch thyme in a blender until marinade is smooth. Strain marinade into a bowl.
  12. Place goat in a bowl and pour in marinade
  13. coating goat completely. Cover and refrigerate for 8 hours.
  14. Preheat oven to 350 degrees F (175 degrees C). Transfer goat and marinade to a baking dish; cover with a lid or aluminum foil.
  15. Bake in the preheated oven until goat is very tender
  16. about 3 1/2 hours. Remove lid or foil and cook until goat is browned
  17. about 15 minutes. Pour meat juices into a container and reserve. Cover the goat to keep warm.
  18. Bring a large pot of water to a boil; add tomatoes and boil until soft
  19. 5 to 10 minutes. Drain and let tomatoes cool until easily handled.
  20. Peel tomatoes and place in blender with reserved goat juices
  21. 2 cups water
  22. 3 peppercorns
  23. 2 garlic cloves
  24. 2 cloves
  25. 1 pinch marjoram
  26. 1 pinch thyme
  27. and 1 pinch cumin. Blend until meat sauce is smooth.
  28. Pour meat sauce into a small saucepan and season with salt; bring to a boil. Reduce heat and simmer over low heat.
  29. Bring a pot of water to a boil; add chiles de arbol and boil until soft
  30. about 5 minutes. Drain.
  31. Blend softened chiles with 1/4 cup vinegar
  32. 10 peppercorns
  33. 1 garlic clove
  34. and salt until hot sauce is smooth. Strain into a glass.
  35. 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.

Prep Time: 35 mins

Cook Time: 4 hrs 20 mins

Total Time: 13 hrs 5 mins

Servings: 16

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