Birria De Chivo Recipes

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BIRRIA DE CHIVO ESTILO JALISCO (MEXICAN BRAISED GOAT)



Birria de Chivo Estilo Jalisco (Mexican Braised Goat) image

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

3 ancho chile peppers
1 cup white vinegar
15 whole black peppercorns
1 (1 inch) piece fresh ginger root
2 garlic cloves, peeled
3 whole cloves
1 pinch dried marjoram
1 pinch ground cumin
1 pinch dried thyme
4 ½ pounds goat leg
2 pounds plum tomatoes
2 cups water
3 whole black peppercorns
2 garlic cloves, peeled
2 whole cloves
1 pinch dried marjoram
1 pinch dried thyme
1 pinch ground cumin
salt to taste
30 chiles de arbol
¼ cup white vinegar
10 whole black peppercorns
1 clove garlic, peeled
2 white onions, minced

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

AUTHENTIC MEXICAN BIRRIA RECIPE



Authentic Mexican Birria Recipe image

Learn how to make Birria in your electric multi-cooker or on the stove.

Provided by Charbel Barker

Categories     Main Course

Time 2h

Number Of Ingredients 24

1 Lb Bone-In Lamb Ribs
1 Lb Beef shank
1 Lb Beef loin
1 1/2 Tbsp Salt
1 Tbsp Pepper
1 Tsp Ground Cumin
4 Dried Ancho Chiles
4 Dried Guajillo Chiles
1 Chipotle Pepper
8 Peppercorns
2 cloves
1 Tsp dried thyme
1 Tsp Marjoram
1 Tsp Dried Oregano
2 Bay Leaves
1/2 Tsp Ground Cumin
1/2 Tsp Ground Ginger
1/2 Cinnamon Stick
8 Cloves Garlic
1/2 Large Onion
1 1/2 Tbsp Salt
4 Red Tomatoes
1/4 cup Apple cider vinegar
2 cups Water

Steps:

  • Season the meat with salt, pepper, and cumin
  • Cut open the dried chiles with scissors and remove the seeds
  • Fry the dried chiles with a small amount of oil in a frying pan for 2-3 minutes, moving constantly so they don't burn. Set aside
  • Add the chiles from the previous step to a small pot with boiling water for about 10 minutes, or until softened.
  • In the same frying pan where you fried the chiles, add 1 tablespoon of oil and cook the onions and tomatoes until they are browned. Add the garlic, peppercorns, bay leaves, cinnamon stick, and all of the remaining spices except for the ground cumin and ginger. Continue cooking for about 5 minutes, moving it around often.
  • Add the chiles (including the water), the ingredients from the previous step, and the ginger, cumin, apple cider vinegar and water to a blender and blend until smooth. It will still be pretty thick, but that is fine. Strain and set aside the resulting sauce for the next step.
  • Pour the sauce over the meat in a large bowl and cover. If using the oven or stovetop methods, you will want to marinate for at least 2 hours or overnight. If using the electric pressure cooker option, you can marinate it, but it isn't necessary.
  • Follow the cooking instructions according to your preferred method below.
  • Add the meat with the marinade to a large stockpot and cook over medium heat, covered, for about three hours, or until the meat falls off the bones and is easy to shred.
  • Add the meat with the marinade to a large oven-safe dish and cover with aluminum foil and cook at 350 degrees fahrenheit for 2 hours or until the meat is easy to shred.
  • Add the meat with the marinade (or just the meat and the marinade separately if you chose not to marinate it) to the pot of the electric pressure cooker.
  • Follow instructions for your electric pressure cooker to bring it to high pressure and cook for 45 minutes. Release pressure naturally for 5 minutes and then use the quick pressure release option to release the rest of the pressure. Remove the lid per instructions and the meat will be tender and ready to shred.
  • Remove the meat and shred it. You can then serve it over the soup made from the sauce that the meat cooked in or you can serve it with tortillas as tacos with cilantro, lime, onions, and salsa.

Nutrition Facts : ServingSize 1 People, Calories 315 kcal, Carbohydrate 21 g, Protein 24 g, Fat 15 g, SaturatedFat 6 g, Cholesterol 61 mg, Sodium 2180 mg, Fiber 8 g, Sugar 12 g

MEXICAN BIRRIA



Mexican Birria image

Birria is a classic Mexican dish that can be served as a stew or taco filling; traditionally made with goat, you can use any type of meat you like.

Provided by Chelsie Kenyon

Categories     Entree     Dinner

Time 16h50m

Yield 8

Number Of Ingredients 23

​ For the Chile Paste:
4 dried guajillo chiles
3 dried ancho chiles
3 dried cascabel chiles
2 tablespoons vinegar
For the Meat Rub:
1 teaspoon salt
1 teaspoon freshly ground pepper
1/4 teaspoon cloves
1 teaspoon dried oregano
1/4 teaspoon cumin
1/4 teaspoon cinnamon
1/2 teaspoon dried thyme (or 2 to 3 sprigs fresh thyme )
For the Meat:
3 to 4 pounds goat meat (or mutton , beef, veal, and/or pork, with or without bones)
1 cup water
1 onion (peeled and coarsely chopped)
2 bay leaves
6 cloves garlic (peeled and chopped)
For Serving:
Warm corn tortillas
1 cup fresh cilantro (chopped)
1 cup onion (chopped)

Steps:

  • Gather the ingredients.
  • Toast all of the chiles on a hot griddle or in a skillet over medium heat until browned, but not burned.
  • Remove the seeds and veins and discard; place the chiles in a bowl, cover them with very hot water, and let sit for 15 to 20 minutes.
  • When the chiles have rehydrated, drain them.
  • Place the chilies and vinegar in a blender and process to make a paste.
  • In a small bowl, mix together all of the rub ingredients. Rub the meat well with this mixture.
  • Coat the meat with half of the chile paste.
  • Cover loosely with plastic wrap and let the meat marinate overnight in the refrigerator.
  • Preheat the oven to 350 F. Pour the 1 cup of water into a Dutch oven or deep casserole dish. Add the coarsely chopped onion, bay leaves, chopped garlic, and the remaining chile paste.
  • Place the meat on a rack or steamer basket that sits just above the liquid mixture.
  • Place the lid on the pot, making sure that it covers tightly, and bake for 4 hours.
  • Remove the meat from the Dutch oven to a cutting board. Cut or break into pieces a little larger than bite size. Distribute the meat among 6 to 8 bowls. Add a bit of the broth to each serving, more if serving as a stew, less if for tacos.
  • Serve as a soupy stew or as a taco filling with warm corn tortillas, garnished with the chopped cilantro and onion.

Nutrition Facts : Calories 441 kcal, Carbohydrate 25 g, Cholesterol 170 mg, Fiber 4 g, Protein 65 g, SaturatedFat 2 g, Sodium 481 mg, Sugar 2 g, Fat 8 g, ServingSize 6 - 8 portions (6 - 8 servings), UnsaturatedFat 0 g

BIRRIA DE RES -- BEEF BIRRIA



Birria de Res -- Beef Birria image

Yowsa what a treat to make a huge batch of Beef Birria -- it's such a rich, satisfying flavor and you can use the Birria to make all sorts of on-the-fly meals.

Provided by Mexican Please

Categories     Main Course

Number Of Ingredients 21

3 lbs. beef brisket or chuck roast
4-5 Roma tomatoes
1 onion
6 garlic cloves
3-4 Ancho dried chiles
2-3 New Mexican dried chiles
2 chipotles in adobo (optional)
1-2 tablespoons adobo sauce (from the can, optional)
2 cups stock
1 teaspoon cumin
2 teaspoons Mexican oregano
1/8 teaspoon cinnamon
pinch of ground clove
2 teaspoons salt (plus more to taste)
freshly cracked black pepper
olive oil
corn tortillas
Salsa de Aguacate
finely chopped raw onion
cilantro
squeeze of lime

Steps:

  • Start by rinsing and de-stemming the tomatoes. Roast them in a 400F oven for 20-25 minutes or until you need them.
  • Wipe off any dusty crevasses on the dried chiles. De-stem and de-seed the chiles, but don't worry about getting rid of every last seed. Roast them in the oven for 1-2 minutes or until warm and fragrant. Add the chile pieces to a bowl and cover them with the hottest tap water you've got. Let them reconstitute for 20 minutes or so.
  • Roughly chop 1 onion and peel 6 garlic cloves. Add a glug of oil to a skillet on medium heat and saute the onions and whole garlic cloves. Once the onion has softened and lightly browned you can add this mixture to the blender.
  • Add a thin layer of oil to a skillet and preheat to medium-high. Chop up the brisket into chunks and give it a good salting. Sear each side of the beef in the skillet for a few minutes or until it is browning. Add the seared meat pieces to the slow cooker. You can optionally deglaze the pan with the 2 cups of stock that's used to liquefy the sauce.
  • Before draining the reconstituted chiles take a taste of the soaking liquid. If it tastes bitter to you then use stock for the sauce. If you like the flavor you are welcome to use the soaking liquid in place of the stock.
  • Add the drained chiles, roasted tomatoes, and the onion-garlic mixture to a blender along with: 2 cups of stock (or what you used to deglaze the meat pan), 2 chipotles in adobo (optional), 1-2 tablespoons adobo sauce from the can (optional), 1 teaspoon cumin, 2 teaspoons Mexican oregano, 1/8 teaspoon cinnamon, pinch of ground clove, 2 teaspoons salt, and some freshly cracked black pepper. Combine well. Note: if you're using stock that's high in sodium you can consider starting with a single teaspoon of salt and going from there.
  • Take a taste of the sauce. An easy to way to add more heat is to add an additional half or whole chipotle. Keep in mind that the sauce has to compete with the big flavor of the beef so I tend to make it salty and fiery at this point.
  • Cover the seared meat pieces with the sauce. Slow cook on low for 4-6 hours.
  • Once cooked you can optionally skim off any fat that has risen to the surface. Shred the beef using two forks and discard any fatty chunks that you don't want to eat.
  • Add the shredded beef (or as much as you are using for tonight's meal) to a separate bowl and add enough sauce to give it a thorough coating. Adding the sauce to the shredded beef is the key so don't skip this step!
  • One serving option is to simply add the shredded beef back to the sauce and serve it soup style -- you may need to thin out the sauce with some stock if you choose this option.
  • But I chose tacos for this batch. Add corn tortillas to a dry skillet over medium heat along with slices of cheese. Once the cheese is melted and the underside of the tortillas are forming light brown spots they are ready to go. You can optionally add the meat to the tortillas in the skillet for a quick reheat.
  • I topped these tacos with Salsa de Aguacate, finely chopped raw onion, freshly chopped cilantro, and a squeeze of lime.
  • Store leftover Birria in the fridge where it will keep for a few days.

Nutrition Facts : Calories 438 kcal, Carbohydrate 19 g, Protein 50 g, Fat 18 g, SaturatedFat 6 g, Cholesterol 141 mg, Sodium 1351 mg, Fiber 7 g, Sugar 10 g, ServingSize 1 serving

BIRRIA DE CHIVO



Birria de Chivo image

Nice tender meat in a stew perfect for making birria tacos. Enjoy with corn tortillas, diced onion, and chopped cilantro.

Provided by Jackie

Categories     Soups, Stews and Chili Recipes     Stews

Time 8h40m

Yield 18

Number Of Ingredients 18

8 dried ancho chiles - stemmed, seeded, and cut into strips
8 dried guajillo chiles - stemmed, seeded, and cut into strips
2 dried cascabel chiles - stemmed, seeded, and cut into strips
5 ½ cups chicken broth
7 pounds goat meat
1 large onion, diced
12 cloves garlic, minced
4 teaspoons salt
3 teaspoons dried oregano
2 teaspoons ground thyme
1 ½ teaspoons cumin seeds
1 teaspoon ground allspice
4 whole cloves
ground black pepper to taste
5 bay leaves
8 medium plum tomatoes, quartered
4 tablespoons apple cider vinegar
2 fluid ounces tequila (such as Sauza®)

Steps:

  • Heat a dry skillet over medium heat. Toast chiles until fragrant, about 20 seconds. Transfer to a heat-proof container with a lid. Bring 5 cups of water to a boil and pour over chiles until just covered. Cover the container and set aside for 20 minutes.
  • Pour chicken broth into a slow cooker set on Low. Add goat meat, onion, garlic, salt, oregano, thyme, cumin, allspice, whole cloves, black pepper, and bay leaves.
  • Combine tomatoes, vinegar, and tequila in a blender and process until smooth. Add drained chiles and blend until as smooth as possible. Use a spoon to push the mixture through a small-holed strainer and add to the slow cooker; discard anything remaining in the strainer.
  • Cover the slow cooker and cook until meat is tender, 8 to 10 hours. Skim fat and strain juices before serving.

Nutrition Facts : Calories 208.4 calories, Carbohydrate 7.8 g, Cholesterol 84.5 mg, Fat 4.3 g, Fiber 2.6 g, Protein 31.8 g, SaturatedFat 1.1 g, Sodium 974.2 mg, Sugar 1.5 g

BIRRIA - AUTHENTIC MEXICAN RECIPE



Birria - Authentic mexican recipe image

Provided by Laura Muller

Number Of Ingredients 19

10 black pepper
5 cloves
1 tsp of cumin
3 bay leaves
1/4 tsp of marjoram
1/2 tsp of thyme
2 tbsp of oregano
1/2 tsp of powder ginger
1 cinnamon stick
1/2 cup of vinegar
6 tomatoes
8 garlic cloves
1/2 onion
1 tsp of cooking oil
2 1/2 tbsp of sat
5 chile ancho
7 guajillo
5 chile cascabel
7 pounds goat meat (or 7 pounds of beef (chambarete))

Steps:

  • Spread oil around 6 tomatoes, 1/4 of an onion, and 8 garlic cloves. There are 2 ways to cook these vegetables. Set the air fryer at 400f and place the veggies and garlic inside, let them fry for 5 minutes. Half the way remember to shake the Air Fryer basket. The second way is to Cook them on a griddle. It will take you about 20 minutes and remember to flip them over so they cook evenly.
  • Take the chiles and get rid o the branches and seeds.
  • Now place the chiles on a griddle at medium heat. This will help us to give more flavor to the chiles. Keep flipping them over and as soon as they start to smell is time to move them to a pot with some hot water. They do not take longer than 10 seconds on the hot grill. It's very importante they do not burn or the sauce will turn out bitter.
  • Leave the chiles soaking in water for about 10 minutes. Make sure that they are really submerged. You can keep them down with the help of a plate. You do not need to cook the chiles just to rehydrate them
  • In the blender add 1 cup of water, half a cup of vinegar, and add all of the other ingredients, chiles, roasted tomatoes, spices, garlic, onion, 1 tablespoon of salt and all the spices. Blend until pulverize.
  • Now rinse the meat and place it inside the Instant Pot.
  • Bath the meat with the salsa we made in the blender and let it cook in the instant pot at the Meat and Bean option.
  • Once the carne or meat is cooked separate it from the broth.
  • Let the meat cold down a little bit and shred with the help of a knife and fork
  • Pass the broth through a sieve and just keep the broth.
  • Now place the broth inside a pot and add 8 cups of water, 1 tablespoon of salt, and one of oregano. Stir and let it boil for about 15 minutes.
  • Serve the meat and add the broth, sprinkle with some chopped onion, cilantro, and lime on top.
  • This amigos is an authentic Mexican birria!! what are you making with this birria? quesadillas? tacos? I will love to see what you make with this recipe

MEXICAN STEW: BIRRIA



Mexican Stew: Birria image

Provided by Aarón Sánchez

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 20

4 guajillo chiles
4 ancho chiles
1 cup hot water
1 pound top round, cubed for stew
1 pound baby back ribs, cut into 1-inch pieces
2 1/2 quarts water
1 onion
6 garlic cloves
2 fresh bay leaves
6 sprigs thyme
1 tablespoon ground cumin
1 tablespoon Mexican oregano
Salt and pepper
1/2 cup red wine vinegar
2 garlic cloves
1 teaspoon ground chile piquin
1/2 cup diced onion
2 limes, cut into wedges
1/2 cup chopped cilantro
Corn tortillas, as an accompaniment

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.

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