Entree: Mexico – Chiapas – Chanfaina (Hearty Chiapanecan stew of goat and mixed offal simmered in a spiced chile‑tomato and achiote sauce)

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

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 30 min

Total 2 hrs

Ingredients

1 1/2 lb (680 g) goat shoulder, trimmed and cut into 1-inch (2.5 cm) cubes (goat selected)
8 oz (225 g) mixed offal (liver and heart), trimmed and coarsely chopped (estimated edible portion: 225 g)
3 tbsp (45 ml) vegetable oil (selected)
1 large white onion, chopped (about 200 g)
4 garlic cloves
3 dried guajillo chiles, stems and seeds removed
1 dried ancho chile, stem and seeds removed (estimated edible portion: 8 g)
2 medium Roma tomatoes, quartered (about 300 g; Roma selected)
1 tbsp (15 g) achiote paste
2 tbsp (30 ml) white vinegar
3 cups (720 ml) beef stock (selected)
1 tsp (2 g) ground cumin
1 tsp (1 g) dried Mexican oregano
1 bay leaf
Salt and freshly ground black pepper, to taste
1/4 cup (15 g) fresh cilantro, chopped, for garnish
1 lime, cut into wedges, to serve
8 corn tortillas, warmed (approx. 8 oz / 225 g; tortillas selected) or cooked white rice as accompaniment

Instructions

1. Place the guajillo and ancho chiles in a bowl, cover with hot water, and soak for about 15 minutes until softened. Drain them.
2. Blend the softened chiles with the tomatoes, garlic, one-quarter of the chopped onion, achiote paste, vinegar, and a splash of stock until smooth. Strain the purée if desired and set it aside.
3. Heat the vegetable oil in a large heavy pot over medium-high heat. Brown the cubed goat shoulder on all sides in batches, about 6–8 minutes per batch. Transfer the browned meat to a plate.
4. Add the chopped offal to the pot and brown briefly for about 3 minutes. Transfer it to the plate with the goat.
5. Reduce the heat to medium. Add the remaining onion and sauté for 5–6 minutes, until translucent. Stir in the cumin and oregano and cook for 30 seconds.
6. Return the goat and offal to the pot. Pour in the chile-tomato purée, add the bay leaf, and pour in the stock. Bring to a gentle boil.
7. Reduce the heat to low, partially cover the pot, and simmer for 1 to 1 1/2 hours, stirring occasionally and skimming any foam, until the meat and offal are very tender and the sauce has reduced.
8. Season with salt and black pepper to taste. Add a little more vinegar or a squeeze of lime if desired. If the sauce is too thin, simmer uncovered until it reaches the desired consistency.
9. Discard the bay leaf. Garnish with chopped cilantro and serve hot with warmed corn tortillas and lime wedges.