Name: Birria De Chivo Recipe
Prep time: 35 min
Cook time: 4 h 20 min
Total time: 13 h 5 min
Yield: 16
Cuisine: Mexican
Ingredients: 3 ancho chile peppers; 1 cup white vinegar; 15 whole black peppercorns; 1 fresh ginger root; 2 garlic cloves; 3 whole cloves; 1 dried marjoram; 1 ground cumin; 1 dried thyme; 4½ lb goat leg; 2 lb plum tomatoes; 2 cup water; 3 whole black peppercorns; 2 garlic cloves; 2 whole cloves; 1 dried marjoram; 1 dried thyme; 1 ground cumin; salt; 30 chiles de arbol; ¼ cup white vinegar; 10 whole black peppercorns; 1 clove garlic; 2 white onions

Birria De Chivo Recipe

Davide Mcduffie Modified: November 12, 2023

Photos of Birria De Chivo Recipe

How To Make Birria De Chivo

Birria de chivo is a Mexican dish made with braised goat meat that is marinated in chilis and anchovy. This is best served with tortillas and beans.

Prep: 35 mins

Marinade: 8 hrs 10 mins

Cook: 4 hrs 20 mins

Total: 13 hrs 5 mins

Serves:

Ingredients

For Marinade:

3 ancho chile peppers
1 cup white vinegar
15 whole black peppercorns
1 fresh ginger root, (1 inch)
2 garlic cloves, peeled
3 whole cloves
1 dried marjoram, pinch
1 ground cumin, pinch
1 dried thyme, pinch
4½ lb goat leg

For Meat Sauce:

2 lb plum tomatoes
2 cup water
3 whole black peppercorns
2 garlic cloves, peeled
2 whole cloves
1 dried marjoram, pinch
1 dried thyme, pinch
1 ground cumin, pinch
salt, to taste

For Hot Sauce:

30 chiles de arbol
¼ cup white vinegar
10 whole black peppercorns
1 clove garlic, peeled
2 white onions, minced

Instructions

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, which wil atake bout 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. 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, which is about½ hours. Remove lid or foil and cook until goat is browned. This takes 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 for 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 ¼ 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.

Nutrition

Sugar: 5g
:
Calcium: 23mg
Calories: 44kcal
Carbohydrates: 9g
Fat: 1g
Fiber: 3g
Iron: 1mg
Monounsaturated Fat: 1g
Polyunsaturated Fat: 1g
Potassium: 291mg
Protein: 1g
Saturated Fat: 1g
Sodium: 12mg
Vitamin A: 2228IU
Vitamin C: 11mg

Nutrition Disclaimer

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