Birria de Chivo Estilo Jalisco – A long, laborious day at work today, but well worth it preparing Mexican goodness. These are goat Birria red tacos. We used duck broth to hydrate the masa for the tortillas.
They’re griddled with the red chile stained fat from simmering the goat meat for 6 hours.
It’s part taco, part quesadilla and well worth the effort!
Total Time 3hr 30min
Ingredients Birria de Chivo Estilo Jalisco
1 dried guajillo
1 cup boiling water
8 tomatillos, cored
5 cloves garlic
1 medium white onion, one half minced
1/4 cup cider vinegar
2 teaspoons oregano
1/2 teaspoon cinnamon
1/2 teaspoon cumin
1/4 teaspoon pepper
2 inches ginger, sliced
2 tablespoons canola oil
3 pounds goat or beef
1 1/2 cups chicken stock
1/2 cup chopped cilantro
- Heat a 6-qt. Dutch oven over medium-high.
- Add guajillo chile; cook, flipping once, until lightly toasted, 3–4 minutes.
- Transfer to a blender, add water, and let sit until soft, about 30 minutes.
- Remove chile, discard stem and seeds, and return to blender; set aside.
- Return pot to medium-high; cook tomatillos, garlic, whole onion half, and serrano, turning as needed, until blackened all over, 12–15 minutes.
- Peel garlic and transfer to blender with remaining charred vegetables.
- Add vinegar, oregano, cinnamon, cumin, pepper, and ginger; purée until smooth.
- Add oil to pan; heat over medium-high.
- Season goat with salt and, working in batches, cook, turning as needed, until browned, 18–20 minutes.
- Transfer goat to a bowl; set aside.
- Add minced onion; cook until soft, 2–3 minutes.
- Add reserved chile sauce; simmer until thickened, 4–6 minutes.
- Return goat to pan and add stock; boil.
- Reduce heat to medium; simmer, covered and stirring occasionally, until goat is tender, about 2 hours. Using a slotted spoon, transfer goat to a cutting board.
- Let cool slightly; shred meat, discarding bones, and return to pan.
- Stir in cilantro; serve with tortillas and lime wedges.