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Birria de Chivo

Birria de Chivo (Mexican Goat Stew)

Chef's Pencil Staff
4.92 from 72 votes
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Prep Time 35 minutes
Cook Time 4 hours 20 minutes
Waiting Time 8 hours
Total Time 12 hours 55 minutes
Course Soup
Cuisine Mexican
Servings 4 servings

Ingredients
 
 

  • 3 ancho chili peppers
  • 1 cup white vinegar
  • 15 whole black peppercorns
  • 1- inch piece fresh ginger root
  • 2 garlic cloves peeled
  • 3 whole cloves
  • 1 pinch marjoram
  • 1 pinch ground cumin
  • 1 pinch thyme
  • 4 ½ pounds goat leg

For the meat sauce:

  • 2 cups water
  • 3 whole black peppercorns
  • 2 pounds plum tomatoes
  • 2 garlic cloves peeled
  • pinch dried marjoram
  • pinch dried thyme
  • pinch ground cumin
  • salt to taste
  • 2 whole cloves

For the hot sauce:

  • 30 chiles de arbol
  • ¼ cup white vinegar
  • 10 whole black peppercorns
  • 1 garlic clove
  • 2 white onions minced

Instructions
 

  • Fill a pot with water and bring it to a boil. Add the ancho peppers and boil in water for about 5 minutes, turn off the heat and leave the peppers to soak in the hot water for a further 10 minutes.
  • In a food processor, blend together the softened chilies along with 1 cup vinegar, ginger, 2 garlic cloves, 3 cloves, the marjoram, cumin and thyme into a paste. Strain away the excess liquid and transfer the marinade to a clean bowl.
  • In a large bowl, combine the goat meat with the marinade, so that the meat is covered evenly. Cover it and refrigerate for 8 hours (overnight).
  • Preheat the oven to 350 ℉/ 175 ℃.
  • Place the meat in a baking tray or baking dish, cover with foil or a lid and bake for about 3 ½ hours or until the meat is cooked through.
  • 15 minutes before the meat is ready uncover the tray and cook until nicely roasted. Cover the meat again after taking it out of the oven to keep warm.
  • Now, uncover it and cook it again for 15 minutes until the meat gets brown. Take it out of the oven and cover to keep it warm.
  • Pour the meat juice into a container and store it.
  • Fill a large pot with water and bring to a boil. Add in the tomatoes and cook them for 5-10 minutes until softened. Drain and cool them.
  • Peel the tomatoes and them in a food processor with the meat juice, 2 cups of water, the garlic cloves, peppercorns, cloves, thyme, marjoram and cumin. Blend to a smooth sauce.
  • In a saucepan, bring the meat sauce to a boil over medium-high heat. Reduce the heat to medium and simmer and stir often.
  • Add the ancho chilies to a pot of water and boil for 5 minutes, then drain.
  • Blend the ancho chilies, ¼ cup vinegar, 10 peppercorns, 1 garlic clove, and salt into a smooth hot sauce. Strain it into a glass.
  • Finally, chop the meat into bite-sized pieces and serve them with hot sauce and meat sauce. Serve it with onions on the side.

Notes

Birria de Chivo
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