Goat Birria And Consome Recipes

GOAT BIRRIA AND CONSOME

Steps:

• In a large pot, combine goat with about 8 cups of water.
• Add 1 quartered onion and 3 bay leaves to the pot.
• Bring to a boil.
• Reduce to a high simmer and cook for 2 ½-3 hours, until the meat is tender.
• Check the pot about every 45 minutes. As the water evaporates, you will need to add more water.
• By the time the meat is cooked, you want about 4 cups water remaining in the pot.
• Remove the meat and shred by hand as soon as its cool enough to handle.
• Put the broth in refrigerator for 1 hour.
• Now you make the Adobo sauce.
• Remove the tops and seeds from the chili peppers. Save the seeds to adjust seasoning later.
• Place guajillo, pasilla and chiles de arbol in a bowl. Add boiling water and leave for 20 minutes, until chillies are softened.
• Boil tomatoes in a pot with enough water to cover for about 15 minutes until they are soft.
• In a dry skillet, roast the cinnamon, cumin, coriander, black pepper and cloves for a few minutes until fragrant.
• Transfer to a coffee/spice grinder and grind to a powder.
• Using a blender, puree the chillies, tomatoes, spice powder, sesame seeds, ginger, garlic, bay leaves, oregano, vinegar with about 2 cups of the cooking liquid.
• As soon as the meat broth it is cold, remove the top layer of fat from the top of the broth with a spoon.
• Pour the broth back into the pot and bring to a boil.
• Strain the sauce from the blender.
• Add the Adobo sauce to the pot with 1 cup of additional water, or more as necessary to get enough broth. Simmer for 10 minutes. This is the consome.
• Return meat to the pot with the remaining broth.
• Simmer for 5 minutes until heated through.
• Add more water, if necessary for desired amount of the consome.
• Adjust seasoning with salt and reserved chili seeds.
• Now your birria is ready for tacos, burritos and even just for dinner with rice and beans.

BEEF, LAMB, OR GOAT BIRRIA WITH CONSOMMé (4 COOKING METHODS)

Steps:

• Place meat into Instant Pot (or large bowl if not using instant pot).
• Add salt, ground pepper, cumin, and oregano to the meat.
• Rub the dry ingredients into the meat really well and set aside.
• Heat 4 cups of water in a pot and bring to a boil.
• While water is heating up, using kitchen scissors, remove heads from all chili peppers.
• Using kitchen scissors, cut large slit into each chili pepper and remove all seeds.
• Heat frying pan on medium heat and add oil.
• Once the oil is hot, add chili peppers and cook, stirring constantly, for about 2-3 minutes. Take care to make sure you don't burn the chilies.
• Put toasted chilies into the boiling water from step 1, and let boil for 10-12 minutes, until chilies are slightly softened, then set aside.
• Heat the same frying pan you used for chilies to medium heat.
• Add oil to pan.
• When oil is hot, add onions and tomatoes until they are slightly browned.
• Add the garlic, bay leaves, peppercorns, cinnamon stick, cloves, salt, thyme, marjoram, and oregano, and cook for about 5 minutes, stirring frequently.
• Add chili peppers, and the water they were boiled in, to a blender or food processor.
• Add tomato/onion/spices mixture to blender or food processor.
• Add ginger, cumin, and apple cider vinegar to blender or food processor.
• Blend together all ingredients until it forms a smooth puree.
• Strain sauce to remove any remaining bits of whole spices and vegetables.
• Combine meat and sauce in a pot, baking dish, or bowl, depending on your cooking method. and mix thoroughly.
• Cover with aluminum foil, and refrigerate.
• Marinate for at least 4 hours, but preferably 8 hours or more.
• Put meat into Instant Pot. If you chose to marinate ahead of time, you would add both meat and sauce in this step.
• Put sauce into Instant Pot.
• Cook on high pressure for 45 minutes.
• Allow 5 minutes for natural release.
• Do a manual release and remove lid.
• Shred meat off the bones and discard bones.
• Preheat oven to 350 degrees.
• Put covered baking dish with meat and sauce into oven.
• Cook for 3 hours.
• Shred meat off the bones. and discard bones.
• Cook covered pot containing meat and sauce on medium heat for 3 hours.
• Shred meat off the bones, and discard bones.
• Put meat and sauce into slow cooker.
• Cover and cook on low for 6 to 8 hours.
• When meat is falling easily off the bone, shred meat off the bones, and discard bones.
• Mix consommé thoroughly.
• Dip tortilla (you can use corn or flour) into consommé.
• Cook tortilla on pan until heated on both sides.
• (Optional Step) Put a generous portion of Oaxaca Mexican melting cheese all around the tortilla and cook until it melts.
• Fill tortilla with meat.
• Add cilantro, diced onion, and a squeeze of lime into tortilla.
• Add cheese (Mexican chihuahua cheese recommended) into tortilla.
• Add sour cream (optional).
• Put a small amount of consommé into a bowl.
• Enjoy your tacos by dipping into consommé and enjoying this lovely dish!
• Place meat and a heaping of the consommé to a deep bowl.
• Add diced onion, cilantro, sliced radishes (optional) and lime juice to bowl.
• Enjoy as a hearty, filling soup. Eating it this way is keto and carb friendly!
• Place 1/2 cup of cooked long grain rice into a deep bowl. Note: You can use cauliflower rice instead to make it keto and carb friendly.
• Place meat and a heaping of the consommé to the bowl.
• Add diced onion, cilantro, sliced radishes (optional) and lime juice to bowl.
• Mix it together and enjoy!

BIRRIA DE CHIVO ESTILO JALISCO (MEXICAN BRAISED GOAT)

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.