Mexican cuisine · Meat & Kebab

Birria de Chivo

Goat meat from Jalisco braised tender in guajillo-ancho adobo, served with its own broth and plenty of lime.

Ingredients · for 6 servings

• 1.5 kg bone-in goat meat (or lamb shoulder)
• 6 dried guajillo chilies
• 3 dried ancho chilies
• 1 white onion
• 6 garlic cloves
• 3 tomatoes
• 2 tbsp apple cider vinegar
• 1 tsp cumin
• 1 tsp oregano and 4 cloves
• 1/2 bunch cilantro
• 3 limes
• Salt, pepper

Instructions

1. Cut the goat meat into large pieces, season generously with salt and pepper, and refrigerate overnight; stem and seed the chilies.
2. Toast the chilies in a dry pan for 30 sec. per side until fragrant, then pour over 400 ml boiling water and let soak soft for 20 min.
3. Puree the chilies with their soaking water, the tomatoes, onion, garlic, vinegar, cumin, oregano and cloves very finely, then push through a sieve.
4. Place the meat in a heavy Dutch oven, pour the adobo over it, and add 1 liter of water until it's just covered.
5. Braise covered in the oven at 150°C top/bottom heat for 2.5-3 hrs. until the meat falls off the bone; turn once halfway through.
6. Shred the meat, skim the fat off the broth and adjust the seasoning, and serve both separately with chopped cilantro, diced onion and lime wedges.