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.
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
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