Birria de Ameca, Jalisco (Braised Goat)

May 23, 2023May 23, 20230 3
Delicious Birria de Ameca, Jalisco (Braised Goat) for your next family meal
in Main

Prep

30 min

Cook

4 hrs

Ready In

4 hrs and 30 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

Marinade :
3 ancho chile peppers
1 cup white vinegar
15 whole black peppercorns
1 piece fresh ginger root
2 garlic cloves , peeled
3 whole cloves
1 pinch dried marjoram
1 pinch ground cumin
1 pinch dried thyme
4 1/2 pounds goat leg
Meat Sauce :
2 pounds plum tomatoes
2 cups water
3 whole black peppercorns
2 garlic cloves , peeled
2 whole cloves
1 pinch dried marjoram
1 pinch dried thyme
1 pinch ground cumin
salt to taste
Hot Sauce :
30 chiles de arbol
1/4 cup white vinegar
10 whole black peppercorns
1 clove garlic , peeled
2 white onions , minced

Nutrision Information

Servings Per Recipe
8
Calories
324
Sugar
5g
Fat
24g
Birria de Ameca, Jalisco is a traditional Mexican dish that is typically served at special occasions and family gatherings. Made with goat meat that is marinated in a spicy sauce and slow-cooked until tender, this flavorful dish is often served with a rich tomato-based sauce and spicy chile sauce on the side. While it may be a bit of work to prepare, the end result is well worth the effort.

Instructions

1.Soak ancho chile peppers in warm water for 20 minutes. Remove seeds and stems and blend together with white vinegar, black peppercorns, ginger root, garlic, cloves, marjoram, cumin and thyme. This mixture will serve as your marinade.
2.Rub your goat leg with the marinade and wrap tightly with plastic wrap. Store in fridge for at least 5 hours or overnight.
3.Preheat your oven to 350°F (175°C). Lay plum tomatoes on a baking sheet and roast in the oven for 20 minutes. Blend the roasted tomatoes with water, black peppercorns, garlic, cloves, marjoram, thyme and cumin to make your meat sauce.
4.Transfer the goat leg and meat sauce to a large dutch oven or cocotte dish. Add in salt to taste. Cover and braise in a 350°F (175°C) oven for 3 1/2 to 4 hours, until the meat is tender and falls apart.
5.To make the hot sauce. Toast chiles de arbol in a dry skillet over medium heat until fragrant; remove seeds and stems. Blend the toasted chiles with white vinegar, black peppercorns, garlic cloves and minced onions.
6.Serve the braised goat leg with meat sauce and hot sauce on the side. Enjoy!

PROS

With its rich flavor and tender texture, this dish is sure to impress your dinner guests.
It’s also a great way to try something new and expand your culinary horizons.

CONS

This dish requires a lot of time and effort to prepare, including several hours of marination and braising.
Goat meat can also be expensive and difficult to find in some areas.

HEALTH & BENEFITS

While goat meat is high in protein and low in fat, it can also be higher in cholesterol than other meats. However, it is a good source of iron and vitamin B12.

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