Entree: Mexico – Jalisco – Birria de Chivo (Goat Birria)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 1 hr

Cook 3 hrs 30 min

Additional 8 hrs

Total 8 hrs

Ingredients

3.5 lb (1.6 kg) bone-in goat shoulder, trimmed and cut into large pieces (estimated edible portion: 1040 g)
6 dried ancho chiles, stems removed and seeds scraped (about 30 g)
4 dried guajillo chiles, stems removed and seeds scraped (about 20 g)
2 dried pasilla chiles, stems removed and seeds scraped (about 10 g) (estimated edible portion: 10 g)
2 medium Roma tomatoes, roasted (about 8 oz / 225 g) (estimated edible portion: 225 g)
1/2 medium white onion, for the sauce (about 4 oz / 115 g)
6 garlic cloves
2 tbsp (30 ml) apple cider vinegar
1 tbsp (15 g) achiote paste
1 tsp (2 g) ground cumin
4 whole cloves
1 cinnamon stick, 2 inches (about 2 g)
1 tsp (6 g) black peppercorns
2 bay leaves
1 tsp (1 g) dried Mexican oregano
1/2 tsp (1 g) dried thyme
1.5 tbsp (22 g) kosher salt, plus more to taste
2 tbsp (30 ml) vegetable oil (selected example; lard is the listed alternative), for browning
4 cups (960 ml) beef stock (selected example; goat stock is the listed alternative; water may be used if needed) (estimated edible portion: 960 g)
12 corn tortillas, for serving
1 medium white onion, finely chopped for garnish (about 8 oz / 225 g)
1 bunch cilantro, chopped (about 1 cup / 30 g)
4 limes, cut into wedges

Instructions

1. Toast the ancho, guajillo, and pasilla chiles briefly in a dry skillet over medium heat, about 10–20 seconds per side, until aromatic without scorching. Remove stems and scrape out most seeds. Place the chiles in a heatproof bowl, cover with very hot water, and soak for 20–30 minutes until soft. Reserve 1 cup (240 ml) of the soaking liquid.
2. While the chiles soak, roast the Roma tomatoes and the 1/2 onion over an open flame, under a broiler, or in a hot skillet until charred on all sides. Peel the tomatoes if desired. Lightly smash the garlic cloves.
3. Toast the whole cloves, cinnamon stick, and black peppercorns in the dry skillet for 1–2 minutes, until fragrant. Remove and cool slightly.
4. Drain the softened chiles. Blend them with the roasted tomatoes and onion, garlic, achiote paste, apple cider vinegar, toasted whole spices, ground cumin, oregano, thyme, and 1 tbsp (15 g) of the kosher salt. Add about 1/2 cup (120 ml) reserved chile-soaking liquid and blend until very smooth. Add more soaking liquid, up to the remaining 1/2 cup, as needed to make a thick but pourable adobo. Taste and adjust the salt if needed.
5. Put the goat pieces in a large bowl or zip-top bag. Pour over the adobo and massage it over all the pieces. Cover and refrigerate for at least 4 hours, preferably overnight.
6. For an oven braise, heat the oven to 325°F (160°C). Heat the oil in a large Dutch oven or heavy braising pot over medium-high heat. Working in batches, lift the goat from the marinade, reserving the marinade, and brown the pieces on all sides, about 3–4 minutes per side. Transfer the browned meat to a plate.
7. Add the reserved adobo to the pot and cook for 1–2 minutes. Pour in the stock and scrape up browned bits from the bottom. Return the goat to the pot, add the bay leaves and remaining 1/2 tbsp (7 g) salt, and bring to a gentle simmer. Cover and simmer gently on the stovetop for 2.5–3.5 hours, or braise in the oven for 3–4 hours, until the meat is fork-tender and nearly falling off the bone.
8. Transfer the goat to a cutting board with tongs. Remove and discard the bones, then shred the meat with forks, discarding large pieces of excess fat or gristle. Strain the braising liquid through a fine-mesh sieve into a saucepan, pressing the solids to extract their flavor. Skim excess fat from the surface. Simmer the liquid uncovered for about 15–25 minutes, until slightly thickened and concentrated. Season to taste; this is the consommé.
9. Return the shredded goat to the consommé to rewarm and coat. Alternatively, heat a little of the skimmed fat in a skillet, spread the shredded meat in a single layer, briefly crisp the edges, and mix with some consommé.
10. Warm the corn tortillas on a comal or skillet. If desired, dip each tortilla briefly in consommé, fill with goat, and top with chopped onion and cilantro. Serve with lime wedges and a small bowl of warm consommé for dipping or spooning over the tacos.