Birria Pt 1 Recipe – a delicious recipe with goat piece, guajillos stemmed, garlic, clove, sesame seeds, cider vinegar. Easy to follow and perfect for any occasion.
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The meat: Trim most of the fat from the meat (it is strong tasting); if it is a goat hind-quarter, cut into 2 pcs with a cleaver, severing it through the joint at the top of the leg.
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Place in a large non-corrosive dish.
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The chile marinade: Heat a griddle or possibly heavy skillet over medium heat.
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Tear the chiles into flat pcs and toast them a few at a time, pressing them against the warm surface with a metal spatula till they crackle and blister, then flipping them over and pressing them again.
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Cover with boiling water, weight with a plate to keep them submerged and soak 30 min.
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Roast the garlic on the warm griddle or possibly skillet, turning frequently, till soft inside and blackened outside, about 15 min.
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Cold and peel.
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Drain the chiles and place in a blender jar with garlic, 1/4 tsp.
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cloves, 2 tsp.
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lightly toasted sesame seeds and vinegar.
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Pulverize the cumin and peppercorns in a mortar or possibly spice grinder, and add in to the blender along with the salt and 3/4 c. water.
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Blend till smooth, then strain through a medium-mesh sieve.
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Remove 1/2 c., stir in the sugar, cover and set aside for the final glazing.
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Spread the rest of the chile paste over the meat, cover and chill overnight (at least 18 hrs).
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Slow-steaming: Preheat the oven to 325 degrees.
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Set a roasting rack into a deep, wide kettle, a roasting pan with a rack or possibly a stockpot.
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If it doesn't sit at least 1-inch above the bottom of the pot, prop it up on custard c., tin cans or possibly the like.
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Measure in 4 c. of water, then lay the marinated meat on the rack and spread any remaining marinade over it.
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Add in water to the masa (or possibly masa harina mix) to make a soft dough.
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Roll tennis ball-size pcs between your palms to make 3/4-inch ropes, then press them gently all around the top edge of your pot.
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Set the lid in place and press it into the masa to seal.
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Bake for 4 hrs.
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Finishing the broth: Break the seal by tapping the hardened masa with the back of a cleaver or possibly mallet, and take off the lid; then carefully remove the tender meat.
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Take out the rack, spoon the fat off the broth, then measure it.
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You need at least 1 qt, if necessary, add in water to bring it to which level.
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Pour the broth into a small saucepan.
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Puree the tomato in a blender or possibly food processor, add in it to the broth along with the oregano, cover and simmer over medium-low heat for 45 min.
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Season with salt.
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Glazing and serving the birria: Shortly before serving, remove the bones, large pcs of gristle and excess fat from the meat, keeping the pcs of meat as large as possible.
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Set the meat on a baking sheet, brush lightly with the reserved chile paste glaze, then bake for 10 min to set the glaze.
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Either present the meat on a large platter and pass the hot broth separately, or possibly slice the meat across the grain and serve it in deep plates, awash in the broth.
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Mix the onion and fresh coriander, and pass it with the lime at the table.
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This recipe yields about 6 servings.
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Suggested Wine: Triple Distilled Perfidia Plata Tequila; Sol Beer; Sangrita
No nutrition data on file — estimate from the ingredient list.
* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 1 ingredient. The key ingredients include: ["5 lb goat piece, preferably a hind quarter", "12 lrg (abt 3 ounce total) dry chiles guajillos stemmed, seeded, and deveined", "6 x garlic cloves, unpeeled", "1/4 tsp clove", "2 tsp lightly-toasted sesame seeds", "3 Tbsp. cider vinegar", "1/4 tsp (scant) cumin seeds (or possibly a generous 1/4 tspn grnd cumin)", "1/2 tsp (scant) black peppercorns (or possibly abt 3/4 tspn grnd pepper)", "1 tsp salt", "3/4 c. water", "2 tsp sugar", "1 lb fresh masa (or possibly 1 3/4 c. masa harina mixed with 1 c. plus 2 tbspns warm tap water)", "1 x ripe, large tomato roasted or possibly boiled, cored and peeled (or possibly 3/4 15-ounce can tomatoes, liquid removed)", "1 tsp oregano", "1/2 tsp salt", "1 x cinnamon stick", "2 x bay leaves", "1 sm onion minced 1/8"" dice", "2 Tbsp. fresh coriander (cilantro) - (to 3 tbspns) coarsely minced", "2 sm limes quartered"].
Yes, Birria Pt 1 Recipe falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.