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Birria de Chivo Estilo Jalisco (Mexican Braised Goat)
Birria de Chivo Estilo Jalisco (Mexican Braised Goat)
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Prep Time:
35 minutes
Cook Time:
260 minutes
Total Time:
785 minutes
Tender goat meat marinated in spicy ancho chile sauce, slow-cooked for a festive Mexican holiday stew, birria de ameca.
Ingredients:
  • 3 ancho chile peppers
  • 1 cup white vinegar
  • 15 whole black peppercorns
  • 1 (1 inch) piece fresh ginger root
  • 2 garlic cloves, peeled
  • 3 whole cloves
  • 1 pinch dried marjoram
  • 1 pinch ground cumin
  • 1 pinch dried thyme
  • 4.5 pounds goat leg
  • 2 pounds plum tomatoes
  • 3 whole black peppercorns
  • 2 whole cloves
  • salt to taste
  • 30 chiles de arbol
  • 0.25 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 the chiles soak in the hot water until soft, about 10 minutes. Drain.
  • In a blender, combine softened chiles, 1 cup vinegar, 15 peppercorns, ginger, 2 garlic cloves, 3 cloves, and a pinch each of marjoram, cumin, and thyme. Blend until smooth, then strain into a bowl.
  • Place the goat in a bowl and generously coat it with the marinade, ensuring every part is covered. Refrigerate the bowl, covered, for 8 hours.
  • Preheat the oven to a toasty 350 degrees F (175 degrees C), then pop the goat and marinade into a baking dish and cover tightly.
  • 1. Cook the goat in the preheated oven until very tender for about 3 1/2 hours. Uncover and bake until the goat is browned, approximately 15 minutes. 2. Collect the meat juices in a container and set aside while keeping the goat covered to retain warmth.
  • Bring a large pot of boiling water to a simmer, then add tomatoes and cook until soft, about 5-10 minutes. Drain and allow the tomatoes to cool until they are easy to handle.
  • Start by carefully peeling the tomatoes, and then combine them in a blender with the reserved goat juices, 2 cups of water, 3 peppercorns, 2 garlic cloves, 2 cloves, 1 pinch of marjoram, 1 pinch of thyme, and 1 pinch of cumin. Blend the mixture until a smooth meat sauce is achieved.
  • Transfer the flavorful meat sauce into a small saucepan, add a dash of salt to enhance the taste, and bring it to a gentle boil. Then, lower the heat and let it simmer gently over low heat.
  • Boil chiles de arbol in water until soft, about 5 minutes. Drain.
  • Puree the softened chiles with 1/4 cup vinegar, 10 peppercorns, 1 garlic clove, and salt until the hot sauce is velvety. Sieve the mixture into a glass.
  • Dice the goat meat into bite-sized pieces and present it with a generous serving of meat sauce and hot sauce on the side. Top the dish with a sprinkle of finely chopped onions.

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