Category:
Soups
Seasons:
January, February, March, April, May, June, July, August, September, October, November, December
Courtesy of Chef Iliana de la Vega and the Culinary Institute of America, San Antonio
Fairly difficult
For the goat:
1 pounds lb. goat meat
1/2 pounds lb. goat foreshank
1/2 pounds lb. goat ribs
Salt
2 dried pasilla chilies, veins and seeds removed
3 dried ancho chilies, veins and seeds removed
2 dried guajillo chilies, veins and seeds removed
3 dried de árbol or cascabel chilies
3 garlic cloves
1/2 teaspoons peeled and grated ginger root
2 allspice berries
1 teaspoons dried oregano
1/2 teaspoons thyme
1/2 cups orange juice
1/2 cups apple cider vinegar
1/2 cups rice vinegar
2 teaspoons dried marjoram
For the stew:
1 1/2 pounds 1½ lb. Roma tomatoes, dry roasted
1/2 white onion, dry roasted
1 garlic clove, dry roasted
1 teaspoons dried oregano
2 tablespoons vegetable oil or lard
8 cups chicken broth or water
Salt, to taste
Garnishes:
1 white onion, diced finely
1/4 cups dried oregano
6 lime wedges
1/2 cups salsa picante (homemade or store-bought)
18 corn tortillas
Salt, to taste
Birria (Chili-Marinated Goat Stew) Directions
Rub the meat generously with salt, cover with plastic wrap and refrigerate.
Place the chilies in a bowl, cover with boiling water and soak for 10 to 15 minutes, or until soft. Remove and transfer the chilies to a blender along with the garlic, ginger, spices (except the marjoram), orange juice and vinegars. Pass through a strainer and reserve.
Remove the meat from the refrigerator and rub the chili-vinegar adobo marinade on the meat. Cover with plastic warp and refrigerate for one day.
Place the seasoned meat and the adobo marinade into a Dutch oven, add the marjoram and cook, covered, in a 325° oven for 4 to 5 hours, until tender.
Meanwhile, blend the tomatoes, onion, garlic and oregano for the stew until smooth.
Heat the vegetable oil or lard and fry the stew mixture until the color darkens. Add the chicken broth or water, season with salt and reserve.
When the goat meat is tender, cut it into small pieces and place into individual bowls. Ladle the warmed stew over the meat and serve with the garnishes on the side.
