Birria de Chivo (Mexican Goat Stew)
User Reviews
4.9
216 reviews
Excellent
Birria de Chivo (Mexican Goat Stew)
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
- 3 ancho chili peppers
- 1 cup white vinegar
- 15 whole black peppercorns
- 1- inch piece fresh ginger root
- 2 garlic cloves peeled
- 3 whole cloves
- 1 pinch marjoram
- 1 pinch ground cumin
- 1 pinch thyme
- 4 ½ pounds goat leg
For the meat sauce:
- 2 cups water
- 3 whole black peppercorns
- 2 pounds plum tomatoes
- 2 garlic cloves peeled
- pinch dried marjoram
- pinch dried thyme
- pinch ground cumin
- salt to taste
- 2 whole cloves
For the hot sauce:
- 30 chiles de árbol
- ¼ cup white vinegar
- 10 whole black peppercorns
- 1 garlic clove
- 2 White onions minced
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Instructions
- Fill a pot with water and bring it to a boil. Add the ancho peppers and boil in water for about 5 minutes, turn off the heat and leave the peppers to soak in the hot water for a further 10 minutes.
- In a food processor, blend together the softened chilies along with 1 cup vinegar, ginger, 2 garlic cloves, 3 cloves, the marjoram, cumin and thyme into a paste. Strain away the excess liquid and transfer the marinade to a clean bowl.
- In a large bowl, combine the goat meat with the marinade, so that the meat is covered evenly. Cover it and refrigerate for 8 hours (overnight).
- Preheat the oven to 350 ℉/ 175 ℃.
- Place the meat in a baking tray or baking dish, cover with foil or a lid and bake for about 3 ½ hours or until the meat is cooked through.
- 15 minutes before the meat is ready uncover the tray and cook until nicely roasted. Cover the meat again after taking it out of the oven to keep warm.
- Now, uncover it and cook it again for 15 minutes until the meat gets brown. Take it out of the oven and cover to keep it warm.
- Pour the meat juice into a container and store it.
- Fill a large pot with water and bring to a boil. Add in the tomatoes and cook them for 5-10 minutes until softened. Drain and cool them.
- Peel the tomatoes and them in a food processor with the meat juice, 2 cups of water, the garlic cloves, peppercorns, cloves, thyme, marjoram and cumin. Blend to a smooth sauce.
- In a saucepan, bring the meat sauce to a boil over medium-high heat. Reduce the heat to medium and simmer and stir often.
- Add the ancho chilies to a pot of water and boil for 5 minutes, then drain.
- Blend the ancho chilies, ¼ cup vinegar, 10 peppercorns, 1 garlic clove, and salt into a smooth hot sauce. Strain it into a glass.
- Finally, chop the meat into bite-sized pieces and serve them with hot sauce and meat sauce. Serve it with onions on the side.
Notes
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Overall Rating
4.9
216 reviews
Excellent
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