Birria de Chivo The Best Recipes

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Birria de Chivo

"Nice tender meat in a stew perfect for making birria tacos. Enjoy with corn tortillas, diced onion, and chopped cilantro."

Ingredients :

• 8 dried ancho chiles - stemmed, seeded, and cut into strips
• 8 dried guajillo chiles - stemmed, seeded, and cut into strips
• 2 dried cascabel chiles - stemmed, seeded, and cut into strips
• 5 1/2 cups chicken broth
• 7 pounds goat meat
• 1 large onion, diced
• 12 cloves garlic, minced
• 4 teaspoons salt
• 3 teaspoons dried oregano
• 2 teaspoons ground thyme
• 1 1/2 teaspoons cumin seeds
• 1 teaspoon ground allspice
• 4 whole cloves
• ground black pepper to taste
• 5 bay leaves
• 8 medium plum tomatoes, quartered
• 4 tablespoons apple cider vinegar
• 2 fluid ounces tequila (such as Sauza®)

Instructions :

Prep : 30M	Cook : 18M	Ready in : 8H40M

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

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