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Goat Birria


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  • 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



Step 1

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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