Best Braised Goat Birria Recipes

BIRRIA DE CHIVO ESTILO JALISCO (MEXICAN BRAISED GOAT)

Steps:

• 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, about 10 minutes; drain.
• Blend softened chiles, 1 cup vinegar, 15 peppercorns, ginger, 2 garlic cloves, 3 cloves, 1 pinch marjoram, 1 pinch cumin, and 1 pinch thyme in a blender until marinade is smooth. Strain marinade into a bowl.
• Place goat in a bowl and pour in marinade, coating goat completely. Cover and refrigerate for 8 hours.
• Preheat oven to 350 degrees F (175 degrees C). Transfer goat and marinade to a baking dish; cover with a lid or aluminum foil.
• Bake in the preheated oven until goat is very tender, about 3 1/2 hours. Remove lid or foil and cook until goat is browned, about 15 minutes. Pour meat juices into a container and reserve. Cover the goat to keep warm.
• Bring a large pot of water to a boil; add tomatoes and boil until soft, 5 to 10 minutes. Drain and let tomatoes cool until easily handled.
• Peel tomatoes and place in blender with reserved goat juices, 2 cups water, 3 peppercorns, 2 garlic cloves, 2 cloves, 1 pinch marjoram, 1 pinch thyme, and 1 pinch cumin. Blend until meat sauce is smooth.
• Pour meat sauce into a small saucepan and season with salt; bring to a boil. Reduce heat and simmer over low heat.
• Bring a pot of water to a boil; add chiles de arbol and boil until soft, about 5 minutes. Drain.
• Blend softened chiles with 1/4 cup vinegar, 10 peppercorns, 1 garlic clove, and salt until hot sauce is smooth. Strain into a glass.
• 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.

BRAISED GOAT BIRRIA

Steps:

• Preheat oven to 275°F. Bring ancho chiles and 4 cups water to a boil over medium-high. Remove from heat and let cool.
• Meanwhile, toast peanuts on a rimmed baking sheet, tossing once, until golden brown, 15-20 minutes. Let cool.
• Toast cumin seeds and peppercorns in a dry small skillet, tossing occasionally, until very fragrant, about 2 minutes. Let cool, then finely grind in spice mill or with mortar and pestle with garlic powder and cinnamon.
• Purée ancho chiles and soaking liquid, peanuts, spice mixture, and chocolate in a blender until smooth. Strain through a fine-mesh sieve into a Dutch oven or other large heavy pot, reserving any solids. Return solids in sieve to blender and add 3 cups water. Process until smooth and strain back into Dutch oven; discard any solids.
• Heat oil in a large skillet over medium-high. Season meat generously with salt. Cook, turning occasionally, until browned all over, 12-15 minutes total. Carefully add meat to Dutch oven and add bay leaves. Bring liquid to a simmer over medium-high. As soon as it just begins to bubble, lower heat, cover pan tightly with foil, then lid. Braise meat until meat shrinks off of bones and is fork-tender, 3-3 1/2 hours (check periodically to make sure liquid is at a gentle simmer).
• Meanwhile, purée chiles de árbol, tomatoes, broth, and oregano in a clean blender until smooth. Strain through clean sieve into a large saucepan and bring to a simmer over medium heat; cook 10 minutes to let flavors meld. Season with salt; keep sauce warm.
• Increase oven to 400°F. Let meat cool, uncovered, in braising liquid 30 minutes. Transfer meat to a rimmed baking sheet and roast until edges begin to brown, 13-17 minutes. Pull or slice meat into servings. Divide among shallow bowls along with tomato-chile sauce.
• Serve meat with onion, cilantro, lime wedges, and tortillas alongside.