Birria De Chivo Recipes

Steps:

• Heat a dry skillet over medium heat. Toast chiles until fragrant, about 20 seconds. Transfer to a heat-proof container with a lid. Bring 5 cups of water to a boil and pour over chiles until just covered. Cover the container and set aside for 20 minutes.
• Pour chicken broth into a slow cooker set on Low. Add goat meat, onion, garlic, salt, oregano, thyme, cumin, allspice, whole cloves, black pepper, and bay leaves.
• Combine tomatoes, vinegar, and tequila in a blender and process until smooth. Add drained chiles and blend until as smooth as possible. Use a spoon to push the mixture through a small-holed strainer and add to the slow cooker; discard anything remaining in the strainer.
• Cover the slow cooker and cook until meat is tender, 8 to 10 hours. Skim fat and strain juices before serving.

Steps:

• On hot griddle toast the ancho and gaujillo chile and submerge in hot water. Let chiles sit for 20 minutes. Remove from water and puree in blender with a cup of warm water. Set aside.
• In a deep Dutch oven, add the beef and ribs, water, onion, and garlic cloves. Bring to boil and cook for 1 hour. At this point add the bay leaves, thyme, chile puree, cumin, oregano, salt, and pepper simmer for 30 minutes. To make sauce, puree the garlic, vinegar, and chile powder in a blender.
• Serve the stew in a big bowl with a sprinkle of onion and cilantro and a squeeze of lime on top. Serve with corn tortillas and some of the sauce on the side, as well.

Steps:

• Add chicken broth to a medium saucepan and bring to a boil over medium-high. Remove from heat and add dried chiles. Cover and let sit until chiles have softened, about 10 minutes.
• Meanwhile, heat 2 tablespoons of the oil in a large pot or Dutch oven over medium-high. Add 3 of the onion quarters, reserving the last quarter for later use, and garlic to pan. Cook, flipping once, until charred, about 6 minutes. Remove from heat (do not wipe out the pot), and transfer onion and garlic to a blender. Add chicken broth, chiles, tomatoes, vinegar, 1 teaspoon salt, cumin, oregano, pepper, and cloves. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until combined, about 1 to 2 minutes. Pour through a fine mesh strainer into a large bowl.
• Season chicken with remaining 1 teaspoon salt. Add remaining 1 tablespoon oil in to the large pot; heat over medium-high. Add chicken; cook, flipping once, until golden brown, about 3 minutes per side. Pour blended chile mixture over meat chicken and top with bay leaf. Cover and cook over medium-low until chicken is cooked through, about 25 minutes.
• Meanwhile, chop remaining onion quarter. Set aside.
• Uncover pot, discard bay leaf, and remove chicken from chile mixture and shred. Divide shredded chicken evenly among 6 bowls, and ladle in the soup over chicken in bowls. Top with reserved chopped onion, tortilla strips, if desired, cilantro and serve with lime wedges.

Steps:

• The Meat: Trim most of the fat from the meat.
• If it is a goat hindquarter cut into 2 pieces, severing it through the joint at the top of the leg.
• Place in a large, noncorrosive dish.
• The Chile Marinade: Heat a griddle or heavy skillet over medium heat.
• tea the chiles into flat pieces and toast them a few at a time, pressing them against the hot surface until they crackle and blister, then flip them over and repeat.
• Cover with boiling water, weight with a plate to keep them submerged and soak 30 minutes.
• Roast the garlic on the hot griddle until black on the outside, soft in the middle.
• Cool and peel.
• Drain the chiles and place in a blender jar with the garlic and vinegar.
• Add the cumin, pepper and salt and 3/4 cup water.
• Blend until smooth-then strain.
• Remove 1/2 cup, stir in the sugar, cover and set aside for the final glazing.
• spread the rest of the chile paste over the meat, cover and refrigerate for at least 4 hours or, preferably, overnight.
• Slow steaming: Preheat the oven to 325.
• Ser a roasting rack into a deep, wide stockpot.
• Make sure the rack is 1 inch off the bottom.
• Measure in 3 cups of water then lay the marinated meat on the rack and spread any remaining marinade over it.
• Add water to the masa harina to make a soft dough.
• Roll tennis ball-size pieces between your palms to make a 3/4 inch rope, then press them gently all around the top edge of your pot.
• Set the lid in place and press it into the masa to seal.
• Bake for 3 hours.
• Finishing the broth: Break the seal by tapping the hard masa with the back of a cleaver-watch out for the steam-and take off the lid; then carefully remove the tender meat.
• Take out the rack, spoon the fat off the broth and then measure it.
• You need at least 1 quart-if necessary, add water to bring it to that level.
• Pour the broth into a small saucepan.
• Puree the tomato in a blender or food processor, add it to the broth along with the oregano, cover and simmer over medium low heat for 20 minutes.
• Season with salt.
• Glazing and serving the birria: Shortly before serving, remove the bones, large pieces of gristle and excess fat from the meat, keeping the pieces of meat as large as possible.
• Set the meat on a baking sheet, brush lightly withthe reserved chile paste glaze, then bake for 10 minutes to set the glaze.
• Either present the meat on a large platter and pass the warm broth separately, or slice the meat across the grain and serve it in deep plates, awash in the broth.
• Mix the onion and cilantro, and pass the lime at the table.