Slow steamed goat or lamb with mild chile seasoningBirria de Chivo o de Carnero

Jun 03, 2023June 3, 20230 6
Slow Steamed Goat or Lamb with Mild Chile Seasoning - Birria de Chivo o de Carnero
in Main

Prep

30 min

Cook

5 hours

Ready In

5.5 hours

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 piece young goat meat , perferably a hind quarter or one 3 pound bone in lamb roast from the shoulder or butt-end of the leg
12 large chiles guajillos , stemmed , seeded and deveined
6 cloves garlic
3 teaspoons cider vinegar
1/4 tablespoon ground cumin
3/4 teaspoon ground black pepper
1 teaspoon salt
2 teaspoons sugar
1 3/4 cups masa harina ( mixed with 1 cup plus 2 T. hot tap water )
1 large ripe tomatoes , roasted , peeled and cored
1 teaspoon oregano ( mexican if you can find it )
1/2 teaspoon salt
1 small onion
3 teaspoons fresh coriander
2 small limes

Nutrision Information

Servings Per Recipe
6-8
Calories
450
Sugar
5g
Fat
20g
Birria is a traditional Mexican dish that is made with goat or lamb meat that has been slowly steamed with a spice blend that includes chiles, garlic, and other seasonings. This recipe uses guajillo chiles, which are a mild and slightly sweet variety of pepper. The meat is served in a rich broth thickened with masa harina, a type of corn flour. This dish originated in Jalisco, Mexico, and is often served at celebrations such as weddings and quinceañeras. It can be enjoyed with tortillas, fresh lime, and a variety of toppings such as onion, cilantro, and avocado.

Instructions

1.Preheat your oven to 300 F (150 C).
2.Rinse the meat and pat dry with paper towels.
3.In a large pot, cover the meat with water and bring to a boil. Reduce the heat to low and simmer until tender. This should take around 3-4 hours for the goat or 4-5 hours for the lamb.
4.While the meat is cooking, make the chile sauce. Toast the chiles on both sides in a dry skillet over medium heat. Place them in a bowl and cover with hot water. Let them soak for 10-15 minutes.
5.Drain the chiles and place them in a blender with the garlic, cider vinegar, cumin, black pepper, salt, and sugar. Add enough water to get a smooth sauce.
6.Remove the meat from the pot and shred into bite-sized pieces. Reserve some of the cooking liquid.
7.In a large pot or Dutch oven, heat a few tablespoons of the meat cooking liquid and add the chile sauce. Simmer for about 10 minutes.
8.Add the shredded meat, masa harina mixture, roasted tomato, oregano, and another 1/2 teaspoon of salt. Cover and simmer for another 30-40 minutes, stirring occasionally.
9.Serve in bowls and garnish with onion, coriander, and lime wedges.

PROS

This recipe produces a tender and flavorful meat dish that is perfect for special occasions or family dinners.
The chile sauce adds a mild spice and depth of flavor that is not overpowering.
The masa harina thickens the broth and adds a slight corn flavor.

CONS

This recipe requires a long cooking time, so it’s not suitable for a quick weeknight meal.
Some of the ingredients, such as the chiles and masa harina, may not be readily available in all grocery stores.

HEALTH & BENEFITS

Goat and lamb are both rich in protein and provide a good source of iron and B vitamins. The chiles used in the recipe contain capsaicin, which has been shown to have anti-inflammatory and pain-relieving properties. The oregano and coriander used in the recipe also have antioxidant properties.

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