Birria de Chivo (Mexican Goat Stew)
User Reviews
4.9
Birria de Chivo (Mexican Goat Stew)
Description
Birria de Chivo (Mexican Goat Stew) begins with a marinade blending soaked ancho chilies, white vinegar, ginger, garlic, cloves, and herbs into a flavorful paste. Goat leg meat is thoroughly coated with the marinade and refrigerated for several hours to absorb the spices and tenderize. Cooking involves slow baking in a covered dish at moderate heat, allowing the tough meat to become soft and infused with layered flavors.
The stew’s flavor balances the mild heat and smoky notes from the chili marinade with herbal and warming spices. Texture-wise, the meat becomes tender enough to fall apart easily. Near the end, uncovering the meat and continuing to roast enhances browning and caramelization, adding richness.
Birria de Chivo is traditionally served as a main dish, often accompanied by its own sauce and hot sauce made from chiles de árbol, vinegar, garlic, and onions, which can be adjusted for heat. This hearty stew fits well into cool-weather meals or festive occasions where slow-cooked meats are appreciated.
Ingredients
- 3 ancho chili pepper
- 1 cup white vinegar
- 15 black peppercorns whole
- 1- inch fresh ginger root piece
- 2 garlic peeled, cloves
- 3 clove whole
- 1 pinch marjoram
- 1 pinch cumin ground
- 1 pinch thyme
- 4 ½ pounds goat leg
For the meat sauce:
- 2 cups water
- 3 black peppercorns whole
- 2 pounds plum tomatoes
- 2 garlic peeled, cloves
- pinch marjoram dried
- pinch thyme dried
- pinch cumin ground
- salt to taste
- 2 clove whole
For the hot sauce:
- 30 chiles de árbol
- ¼ cup white vinegar
- 10 black peppercorns whole
- 1 garlic clove
- 2 onion minced, white
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
User Reviews
Overall Rating
4.9
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