Goat Birria (Jalisco-Style Goat Stew)
"A low-and-slow cooking technique used for this birria, which colloquially means “a mess,” ensures that the meat is fork-tender and the tomatillo broth infused with a rich, meaty flavor. Swap pork for goat, if you prefer. Featured in: On the California Taco Trail..."
INGREDIENTS
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SERVES 6–8
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COOK TIME: ABOUT 3½ HOURS
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Ingredients
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1 dried guajillo chile, stemmed
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1 cup boiling water
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8 tomatillos, husked and cored
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5 cloves garlic, unpeeled
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1 medium white onion, halved (one half minced)
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1 serrano chile, stemmed
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¼ cup cider vinegar
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2 tsp. dried oregano, preferably Mexican
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½ tsp. ground cinnamon, preferably Mexican
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½ tsp. ground cumin
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¼ tsp. freshly ground black pepper
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1 (2″) piece ginger, peeled and thinly sliced
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2 tbsp. canola oil
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3 lb. bone-in goat shoulder, cut into 3? pieces (ask your butcher to do this)
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Kosher salt, to taste
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1½ cups chicken stock
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½ cup roughly chopped cilantro
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Corn tortillas, warmed, for serving
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Lime wedges, for serving
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