BIRRIA DE CHIVO ESTILO JALISCO (MEXICAN BRAISED GOAT)
Goat meat marinated in a sauce with ancho chiles and spices, then slowly braised until soft. This traditional dish known as birria is always accompanied with refried beans and corn tortillas, and is normally served for special occasions.
Provided by HildaM
Categories Soups, Stews and Chili Recipes Stews
Time 13h5m
Yield 16
Number Of Ingredients 24
Steps:
- 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, about 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 (175 degrees C). 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, about 3 1/2 hours. Remove lid or foil and cook until goat is browned, 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, 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 1/4 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 Facts : Calories 340.7 calories, Carbohydrate 38.4 g, Cholesterol 59.8 mg, Fat 2.9 g, Fiber 2.6 g, Protein 30.6 g, SaturatedFat 0.8 g, Sodium 105.4 mg, Sugar 2.7 g
BIRRIA DE RES TACOS (BEEF BIRRIA TACOS)
Authentic Mexican birria tacos, Jalisco-style, made with braised beef roasted in a fragrant 3-chile sauce with a delicious spice mix.
Provided by gem
Categories World Cuisine Recipes Latin American Mexican
Time 4h25m
Yield 6
Number Of Ingredients 19
Steps:
- Fill a pot with water and bring to a boil. Add guajillo, ancho, and arbol chile peppers; boil for 5 minutes. Remove pot from heat and allow peppers to soak until cool. Drain, reserving 1/4 cup of the water.
- Preheat the oven to 325 degrees F (165 degrees C).
- Rinse meat and pat dry with paper towels. Season with salt and pepper.
- Heat oil in a Dutch oven over medium-high heat. Add meat and cook until browned on all sides, about 10 minutes. Remove from heat.
- Line a heavy cast-iron grill pan or griddle with aluminum foil and place over high heat. Arrange tomatoes in a single layer on top. Grill until tomato skin is burned on all sides and begins to peel, 3 to 5 minutes.
- Combine soaked chile peppers, cooked tomatoes, vinegar, garlic, 2 teaspoons black pepper, cloves, cinnamon, cumin, thyme, marjoram, oregano, and salt to taste in a blender. Pour in reserved 1/4 cup of chile water; blend until smooth.
- Strain chile sauce through a mesh strainer and pour over the browned meat in the Dutch oven, turning roast so it is completely covered with sauce. Cover the Dutch oven and place in the preheated oven.
- Bake, basting meat every 45 minutes with the sauce, until birria begins to fall apart, 3 to 4 hours. Remove lid and bake uncovered until birria is crispy on top, about 20 minutes. Remove from oven, cover with 2 layers of aluminum foil, and allow to rest in a warm area for 10 minutes.
- Meanwhile, warm tortillas on a griddle. Fill each tortilla with birria and top with chopped onion and cilantro.
Nutrition Facts : Calories 739.3 calories, Carbohydrate 55.1 g, Cholesterol 137.5 mg, Fat 37 g, Fiber 8.3 g, Protein 44.1 g, SaturatedFat 14 g, Sodium 165.7 mg, Sugar 3 g
MEXICAN STEW: BIRRIA
Provided by Aarón Sánchez
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 20
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.
BIRRIA RECIPE
A blend of chiles and spices simmered with beef stew meat. Very delicious and served with cilantro, limes, and onion as condiments and Mexican rice or beans as side dishes.
Provided by Cynthia
Categories World Cuisine Recipes Latin American Mexican
Time 3h40m
Yield 12
Number Of Ingredients 8
Steps:
- Place Anaheim and guajillo peppers in a saucepan and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Remove saucepan from heat and cool for 5 minutes.
- Pour chiles and water into a blender; add onion, mixed spices, and salt. Blend until sauce is smooth.
- Mix stew meat, sauce, and bay leaves in a large pot; cook over medium-low heat until meat is very tender, 3 to 5 hours.
Nutrition Facts : Calories 158.7 calories, Carbohydrate 2.7 g, Cholesterol 59.9 mg, Fat 6.6 g, Fiber 0.6 g, Protein 21.3 g, SaturatedFat 2.5 g, Sodium 630.4 mg, Sugar 1.2 g
BIRRIA DE RES
Birria, the regional stew from Mexico saw a meteoric rise in popularity recently, as a soupy style made with beef, popularized by birria vendors in Tijuana, took off in the United States. The chef Josef Centeno, who grew up eating beef and goat birria in Texas, makes a delicious, thickly sauced version based on his grandma Alice's recipe, mixing up the proteins by using oxtail, lamb on the bone and even tofu (you can, too). Preparing the adobo takes time, as does browning the meat, but it's worth it for the deep flavors in the final dish. The best way to serve birria is immediately and simply, in a bowl, with some warm corn tortillas. But make sure to put any leftovers to work: Extra meat, pulled from the bones, can be shredded for crisp quesabirria tacos, fried in the birria fat for cheesy, lacy edges. And the leftover broth, or consomé, is ideal for a comforting bowl of birria ramen, with an egg and some fresh herbs on top.
Provided by Tejal Rao
Categories dinner, meat, soups and stews, main course
Time 2h45m
Yield 8 to 10 servings
Number Of Ingredients 20
Steps:
- Heat the oven to 325 degrees.
- Prepare the chiles: Use tongs to place the poblano chiles directly over the open flame of a gas burner set to high. Cook the poblanos until totally charred all over, turning as needed, about 2 minutes per side. Transfer to a small bowl and cover with plastic wrap so the poblanos can steam. After 10 minutes, use your fingers to pull the blackened skins away from the poblanos, then remove the stems and seeds. Roughly chop the poblanos and set aside.
- While the poblano chiles steam, place a large skillet over medium heat. Working in batches to cook the guajillo chiles evenly in one layer, flatten the chile halves on the hot skillet and toast them for about 15 seconds, turning once. Put the chiles in a bowl and add 2 cups hot water to help soften them. Set aside.
- Prepare the meat: Season the meat all over with the salt. Heat the oil in a large, oven-proof pot over medium-high. Working in batches, sear the meat on all sides until well browned, 2 to 3 minutes per side, transferring the browned meat to a large bowl as you work.
- After you've seared all the meat, add the onion to the pot and cook, stirring occasionally, until golden, about 5 minutes. Return all the meat to the pot.
- Meanwhile, add the tomatoes, vinegar, garlic, ginger, oregano, sesame seeds, cumin, cloves and a few grinds of black pepper to a blender, along with the chopped poblanos, toasted guajillos and the chile soaking liquid. Purée until smooth, scraping down the edges of the blender as needed.
- Pour the blended mixture into the pot with the meat. Add the cinnamon stick and bay leaves, along with about 4 to 6 cups of water, enough to amply cover the meat.
- Cover and cook in the oven until the meat is fork-tender, about 2 hours.
- Divide among bowls and sprinkle with cilantro. Serve with lime wedges for squeezing on top, and a side of warm tortillas.
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