Goat Birria

Goat Birria
Goat Birria

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    dried guajillo chile, stemmed

  • 1

    C. boiling water

  • 8

    tomatillos, husked and cored

  • 5

    cloves garlic, unpeeled

  • 1

    medium white onion, halved, the other half minced

  • 1

    serrano chile, stemmed

  • 1/4

    C. cider vinegar

  • 2

    t. dried oregano

  • 1/2

    t. ground cinnamon

  • 1/2

    t. ground cumin

  • 1/4

    t. fresh ground pepper

  • 1

    2" piece ginger, peeled and thinly sliced

  • 2

    T. canola oil

  • 3

    lb. bone-in goat shoulder, cut into 3" pieces (ask butcher to do this)

  • Kosher salt to taste

  • 1 1/2

    C. chicken stock

  • 1/2

    C. cilantro, roughly chopped

  • Corn tortillas, warmed for serving

  • Lime wedges, for serving

Directions

1. Heat a 6 qt. Dutch oven over medium-high. Add guajillo chile; cook, flipping once, until lightly toasted, 3-4 minutes. Transfer to a blender, add water, and let sit until soft, about 30 minutes. Remove chile, discard stems and seeds, and return to the blender; set aside. Return pot to medium-high; cook tomatillos, garlic, whole onion half, and serrano, turning as needed, until blackened all over, 12-15 minutes. Peel garlic and transfer to blender with remaining charred vegetables. Add vinegar, oregano, cinnamon, cumin, pepper, and ginger, puree until smooth. 2. Add oil to pan; heat over medium-high. Season goat with salt and, working in batches, cook, turning as needed, until browned, 18-20 minutes. Transfer goat to a bowl; set aside. Add minced onion; cook until soft, 2-3 minutes. Add reserved chile sauce; simmer until thickened, 4-6 minutes. Return goat to pan and add stock; boil. reduce heat to medium; simmer, covered and stirring occasionally; until goat is tender, about 2 hours. Using a slotted spoon, transfer goat to a cutting board. Let cool slightly; shred meat, discarding bones, and return to pan. Stir in cilantro; serve with tortillas and lime wedges.

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