Birria de Chivo
Recipe information
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Cooking:
30 min.
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Servings per container:
18
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Source:

Ingredients for - Birria de Chivo

1. Dried ancho chiles - stemmed, seeded, and cut into strips - 8
2. Dried guajillo chiles - stemmed, seeded, and cut into strips - 8
3. Dried cascabel chiles - stemmed, seeded, and cut into strips - 2
4. Chicken broth - 5 ½ cups
5. Goat meat - 7 pounds
6. Onion, diced - 1 large
7. Garlic, minced - 12 cloves
8. Salt - 4 teaspoons
9. Dried oregano - 3 teaspoons
10. Ground thyme - 2 teaspoons
11. Cumin seeds - 1 ½ teaspoons
12. Ground allspice - 1 teaspoon
13. Whole cloves - 4
14. Ground black pepper to taste - 4
15. Bay leaves - 5
16. Plum tomatoes, quartered - 8 medium
17. Apple cider vinegar - 4 tablespoons
18. Tequila (such as Sauza®) - 2 fluid ounces

How to cook deliciously - Birria de Chivo

1. Stage

Heat a dry skillet over medium heat. Toast chiles until fragrant, about 20 seconds. Transfer to a heat-proof container with a lid. Bring 5 cups of water to a boil and pour over chiles until just covered. Cover the container and set aside for 20 minutes.

2. Stage

Pour chicken broth into a slow cooker set on Low. Add goat meat, onion, garlic, salt, oregano, thyme, cumin, allspice, whole cloves, black pepper, and bay leaves.

3. Stage

Combine tomatoes, vinegar, and tequila in a blender and process until smooth. Add drained chiles and blend until as smooth as possible. Use a spoon to push the mixture through a small-holed strainer and add to the slow cooker; discard anything remaining in the strainer.

4. Stage

Cover the slow cooker and cook until meat is tender, 8 to 10 hours. Skim fat and strain juices before serving.