Courtesy of Danielle Langloism, Wikipedia CCLGoat Birria
See the original at Food GPS.
Mrs. Cabral’s “Rustic” Goat Birria
Serves 6-8
3 Cups of Water
Warmed tortillas
3 lbs Fresh Goat meat, preferably legs and shank
6 Nuevo Mexico chiles, de-veined and de-seeded (look for them on the chile section in a local or ethnic market)
2 whole cloves of garlic
½ teaspoon of cumin, freshly ground if possible
3 whole cloves
3 bay leaves
1 tablespoon of vinegar (white or apple, or anything strong)
1 tablespoon of salt, plus more to taste
¼ tablespoon of fresh ground pepper, plus more to taste
1. Toast the chiles directly over a dry griddle, non-stick griddle or directly over the fire for a brief period, with tongs
2. Soak chiles in the water to let the flavor come out, then blend for 3 minutes until smooth
3. To the blender, add garlic, cumin, cloves, bay leaves, vinegar, salt and pepper and blend until smooth.
4. Place goat meat into a large stockpot or dutch oven, then pour the blended liquid into the pot. Cover pot and bring to a boil. Once a rolling boil is reached, put heat to low, braising slowly until each piece is cooked through, anywhere from 40 minutes to an hour. It depends on the age of the goat, as younger meat takes less time than a piece from an older “haggard.” Take off a chunk and taste to test. Continue to cook through if not tender enough.
5. Take out meat and chop into large dice to ration out. Serve with a small bowl of the braising liquid, or pour braising liquid on top of meat. Serve with warmed tortillas, chopped white onions, chopped cilantro, and fresh-cut lime or lemon wedges.
