Birria De Chivo Recipe

Birria De Chivo Recipe
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Photos of Birria De Chivo Recipe

 

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
  • 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

  1. 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.

  2. 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.
  3. Place goat in a bowl and pour in marinade, coating goat completely. Cover and refrigerate for 8 hours.
  4. Preheat oven to 350 degrees F. Transfer goat and marinade to a baking dish; cover with a lid or aluminum foil.

  5. 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.

  6. 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.

  7. 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.
  8. Pour meat sauce into a small saucepan and season with salt; bring to a boil. Reduce heat and simmer over low heat.
  9. Bring a pot of water to a boil; add chiles de arbol and boil until soft, about 5 minutes. Drain.
  10. Blend softened chiles with ¼ cup vinegar, 10 peppercorns, 1 garlic clove, and salt until hot sauce is smooth. Strain into a glass.

  11. 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
Share your thoughts and experiences with making Birria De Chivo in the World Cuisines forum. Join the discussion and let us know if you have any tips or variations on this classic Mexican dish!

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