The Jalisco region in Mexico is known for its birria de chivo, or goat stew. The dish has many variations and can be prepared with different cuts of meat depending on what the cook prefers. One thing that stays consistent though is the use of dried guajillo chili peppers to give this dish a nice spicy kick! So if you’re looking for an authentic Mexican recipe, then I highly recommend giving this one a try! It’s not hard to make at all and it’ll leave your mouth watering for more!
prep: 35 mins cook: 4 hrs 20 mins additional: 8 hrs 10 mins total: 12 hrs 65 mins Servings: 16 Yield: 16 servings
4 ½ pounds goat leg
1 (1 inch) piece fresh ginger root
1 cup white vinegar
3 ancho chile peppers
1 pinch ground cumin
2 garlic cloves, peeled
3 whole cloves
15 whole black peppercorns
1 pinch dried thyme
1 pinch dried marjoram
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.
Per Serving: 341 calories; protein 30.6g; carbohydrates 38.4g; fat 2.9g; cholesterol 59.8mg; sodium 105.4mg.