Entree: Mexico – Bajio Mexico (Zacatecas) – Birria Zacatecana

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 45 min

Cook 3 hrs 30 min

Additional 30 min

Total 5 hrs 15 min

Ingredients

Goat shoulder, bone-in, 4 lb (1.8 kg) gross; estimated edible cooked meat 900 g, excluding bones
Kosher salt, 10 g, plus to taste
Vegetable oil, 45 ml, divided
Dried guajillo chiles, 8 chiles, stems and seeds removed
Dried ancho chiles, 3 chiles, stems and seeds removed
Dried pasilla chiles, 2 chiles, stems and seeds removed (estimated edible portion: 16 g)
Dried chile de arbol, 2 chiles, stems and seeds removed
Garlic, 6 cloves (about 18 g)
White onion, 1 medium (about 150 g), quartered
White vinegar, 60 ml
Apple cider vinegar, 15 ml
Ground cumin, 4 g
Dried oregano, 2 g
Dried thyme, 1 g
Ground black pepper, 1 g
Whole cloves, 3 (about 0.6 g)
Cinnamon stick, 1 small (about 2.5 cm; estimated 2 g)
Dried bay leaves, 3 (about 0.6 g)
Brown sugar, 4 g
Low-sodium chicken broth, 1.4 L total, divided as needed
Long-grain white rice, 285 g dry
Chicken broth, 720 ml, taken from the listed 1.4 L broth total
Vegetable oil, 30 ml
Red onion, 170 g, thinly sliced
White vinegar, 240 ml
Water, 240 ml
Sugar, 12 g
Salt, 18 g
Cilantro leaves, 25 g, chopped
White onion, 80 g, finely chopped
Corn tortillas, 24 small (estimated 600 g total; about 25 g each)
Lime, wedges to serve (estimated 120 g edible portion)

Instructions

1. 1. Pat the bone-in goat shoulder dry. Rub with 10 g kosher salt and set aside at room temperature for 20–30 minutes while preparing the marinade.
2. 2. Toast the dried guajillo, ancho, pasilla, and chile de arbol briefly in a dry skillet over medium heat, about 10–20 seconds per side, until aromatic but not burned. Transfer to a bowl, cover with hot water, soak 20 minutes, then drain and reserve some soaking liquid.
3. 3. Blend the soaked chiles with garlic, quartered white onion, 60 ml white vinegar, 15 ml apple cider vinegar, cumin, oregano, thyme, black pepper, cloves, cinnamon, brown sugar, and 120 ml reserved chile-soaking liquid until smooth. Add a little more soaking liquid if needed.
4. 4. Coat the goat shoulder with the chile paste. Cover and refrigerate at least 8 hours or overnight.
5. 5. Heat 30 ml of the vegetable oil in a heavy ovenproof pot over medium-high heat. Remove the goat from the marinade, reserving the marinade, and sear the shoulder on all sides until browned, about 6–8 minutes total.
6. 6. Return the goat to the pot. Add the reserved marinade, about 720 ml chicken broth, and bay leaves. Bring to a gentle simmer, cover, and transfer to an oven preheated to 160°C.
7. 7. Braise until the meat is very tender and pulls from the bone, about 3–3½ hours. Alternatively, simmer gently, covered, on the stovetop for 3½–4 hours, or pressure-cook for 60–75 minutes according to the appliance.
8. 8. Remove the goat from the pot and rest 10 minutes. Skim excess fat from the cooking liquid; remove the bay leaves, cinnamon stick, and whole cloves. Strain the liquid if a clearer consommé is desired.
9. 9. Shred the meat, discard the bones, and return the meat to the consommé. Keep warm and adjust seasoning with salt and any remaining broth as needed. Reduce some consommé over medium-high heat for 8–12 minutes if a more concentrated dip is desired.
10. 10. For the pickled onions, combine the white vinegar, water, sugar, and salt in a saucepan. Bring to a simmer to dissolve the sugar and salt. Pour over the sliced red onion, cool, then refrigerate for at least 20–30 minutes.
11. 11. Heat 30 ml vegetable oil in a saucepan over medium heat. Add the dry rice and stir for 3–4 minutes until lightly toasted. Add 720 ml chicken broth taken from the listed broth quantity, bring to a simmer, cover, and cook over low heat for 15–18 minutes until absorbed. Remove from heat, rest covered for 5 minutes, then fluff.
12. 12. Warm the corn tortillas in a dry skillet or over a low gas flame until pliable and lightly charred. Keep wrapped in a clean towel.
13. 13. Serve the rice with shredded birria and consommé. Offer the warm tortillas, cilantro, chopped white onion, pickled red onion, and lime wedges alongside. The recipe serves 6.
14. 14. Refrigerate leftover meat and consommé for up to 3 days or freeze for up to 3 months. Reheat gently, adding broth as needed.