Birria de Chivo
Birria de Chivo (Goat Stew)
Recipe by Chef Efrain Cuevas
Ingredients:
- 2 Legs of Goat, cut into thick chops (go to Halsted Packing House or contact Harry from Mint Creek Farm)
- 4 dried Ancho Chiles
- 4 dried Guajillo Chiles
- 4 dried Pasilla Chiles
- 2 dried Chipotle Chiles
- 1 roasted red bell pepper
- 1 tablespoon cumin seed
- 1 tablespoon black peppercorns
- 6 cloves
- 1 teaspoon cinnamon
- 2 graham crackers, crushed
- 2 shallots
- 3 garlic cloves
- 1 cup freshly squeezed valencia orange juice
- 1 cup apple cider vinegar
- Chicken Stock
- Sea Salt
Method
In a medium saucepan, add dried chiles to boiling water. Place a heavy bowl or stone on the chiles so that they are submerged in the water and cover the saucepan. Cook for 15 minutes, take off the heat, and let the chiles sit in the hot water for 1 hour.
To a hot skillet, add the cumin seeds, peppercorns, cinnamon, cloves, and cracker crumbs to toast. Be careful not to burn the dry spice mix so stir frequently. When the seeds start to pop and you can smell the spices, remove from the heat and put into a food processor or blender.
Drain the cooked chiles and rinse with cold water. Remove and discard the stems, seeds, and veins and place the chiles into the food processor/blender along with the bell pepper, orange juice, vinegar, garlic, shallots, and dry spice mix. Add some chicken stock if needed to help puree the mixture until smooth. Pour the chile mixture through a strainer and reserve. Season with sea salt to taste.
Thoroughly season the meat with sea salt and place pieces into a large baking pan. A large aluminum pan will work for this. Pour the chile mixture over the meat and rub into the meat. Pour chicken stock into the baking pan until the meat is covered.
Cover the pan tightly with foil and put into a 350F degree oven for a 4-5 hour braising, until the meat is tender and falling of the bone. With a ladle, skim the fat off the top of the broth in the pan.
Serve the meat in a bowl with broth, chopped onion, cilantro, lime, and warm corn tortillas.