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Sekai Gohan

Birria de Chivo: Jalisco-Style Goat Braised in Red Chile Adobo

Servings 10 servings

Jalisco-style birria: bone-in goat braised in a red chile broth, served with onion, cilantro and lime
Steps with photos

Ingredients

Meat

Ingredient Amount Role
Bone-in goat (carne de chivo con hueso) 4.5 lb (2 kg) The bones give the cooking liquid body. Choose cuts for braising, such as shoulder or shank
Coarse salt (sal de grano), for the meat 1 tbsp Seasons the meat before the adobo goes on

Adobo

Ingredient Amount Role
Dried ancho chiles (chile ancho) 2 Sweet, deep aroma
Dried guajillo chiles (chile guajillo) 4 Red color and a gentle aroma
Dried cascabel chiles (chile cascabel) 8 Dry, toasty aroma and a layer of heat
Garlic (ajo) 8 cloves Aroma for the adobo
Onion (cebolla) 1/2 cup (about 120 ml by volume) For the adobo
Cumin (comino) 1 tsp Warm aroma
Black peppercorns (pimienta negra) 20 The structure of the spice blend
Cloves (clavo de olor) 4 Strongly aromatic; do not increase
Dried oregano (orégano seco) 1 tbsp Herbal aroma
Coarse salt (sal de grano) 1 1/2 tbsp Seasoning; check the salt in the broth later
White vinegar (vinagre blanco) 1/2 cup (about 120 ml) Acidity and the marinade
Water Only as much as the blender needs to turn Makes the adobo smooth

Tomato salsa

Ingredient Amount Role
Tomatoes (jitomate) 300 g Roasted and blended with the cooking liquid
Cooking liquid from the braise 1 cup Blended with the roasted tomatoes

To serve

Ingredient Amount Role
Tortillas To taste For wrapping the meat as tacos
Chopped onion To taste Served on the side
Cilantro To taste Served on the side
Lime To taste Served on the side

Steps

  1. 1Stem and seed the dried chiles

    Remove the stems from the ancho, guajillo and cascabel chiles, then take out the seeds and the pale veins inside. The more thoroughly you remove the seeds and veins, the easier it is to keep the heat in check.

  2. 2Warm the chiles briefly in a dry pan

    Put the chiles in a dry skillet over low heat and move them around just until they smell fragrant. Stop before any smoke appears. Scorched chiles turn the adobo bitter, so it is better to take them off a little early than a little late.

  3. 3Blend the adobo

    Put the chiles, garlic, onion, cumin, black peppercorns, cloves, oregano, 1 1/2 tbsp coarse salt and the white vinegar in a blender. Add only as much water as the blades need to turn, and blend until smooth. Strain it if you want a smoother adobo.

  4. 4Coat the goat and marinate in the refrigerator for a day

    Sprinkle the goat with 1 tbsp coarse salt, then coat every piece with the adobo. Cover and refrigerate for one day. Keep the marinating meat in the refrigerator the whole time; do not leave it out at room temperature.

  5. 5Bake covered at 350°F (180°C) for 4 to 5 hours

    Preheat the oven to 350°F (180°C). Put the goat and its adobo in an ovenproof pot or dish, cover it, and bake for 4 to 5 hours. Deeper pots and larger pieces take longer. If the liquid runs low, add a little hot water so the pot does not dry out.

  6. 6Check that the meat comes away from the bone

    The meat is ready when it comes away from the bone easily. If it still clings, cover the pot again and keep cooking.

    Tenderness and food safety are separate checks. Cook whole cuts of goat to at least 145°F (63°C) on a food thermometer, then let them rest for 3 minutes. Confirm that as well as the long braise and the way the meat falls apart.

  7. 7Make the tomato salsa and serve

    Roast the 300 g of tomatoes, then blend them with 1 cup of the cooking liquid until smooth. Taste and adjust the salt. Pull the goat into large pieces and serve it with the broth and salsa, with tortillas, chopped onion, cilantro and lime on the side.