Birria (Mexican Goat and Chile Stew)

Birria (Mexican Goat and Chile Stew)
You can never have too many main course recipes, so give Birria (Mexican Goat and Chile Stew) a try. This recipe serves 6. Watching your figure? This gluten free and vegetarian recipe has 373 calories, 17g of protein, and 17g of fat per serving. If you have guajillo chiles, cider vinegar, kosher salt, and a few other ingredients on hand, you can make it. To use up the dark brown sugar you could follow this main course with the Brown Butter Brown Sugar Cookies as a dessert. It is perfect for Autumn. From preparation to the plate, this recipe takes roughly 5 hours. It is a reasonably priced recipe for fans of Mexican food.

Instructions

1
Put meat on a baking sheet, pat dry, then rub all over with 2 tsp. salt.
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SaltSalt
Dry Seasoning RubDry Seasoning Rub
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2
Bring 3 cups water to a boil in a large saucepan; cover and remove from heat. Meanwhile, stem chiles.
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Chili PepperChili Pepper
WaterWater
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Sauce PanSauce Pan
3
Heat a cast-iron skillet or heavy frying pan over medium-high heat. Toast chiles in batches, pressing flat against pan's surface with tongs and turning to toast evenly, until lightly browned and fragrant about 2 minutes per batch.
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4
Add chiles to hot water as they're toasted and soak, covered, until soft, about 20 minutes.
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5
Toast garlic cloves in same frying pan, turning until browned all over. When cool enough to handle, peel.
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ToastToast
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6
Transfer chiles to a blender (reserve liquid) and whirl with garlic, vinegar, and piloncillo. Grind cumin, oregano, and cloves in an electric spice blender or in a mortar, then add to blender with 1/4 cup chile-soaking liquid. Whirl to make a thick paste, adding a little more soaking water if needed.
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PanelaPanela
OreganoOregano
VinegarVinegar
Chili PepperChili Pepper
CloveClove
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CuminCumin
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Mortar And PestleMortar And Pestle
7
Smear paste over meat, cover, and chill at least 8 hours and up to 1 day.
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MeatMeat
8
Preheat oven to 32
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OvenOven
9
Put a metal cooling rack in a roasting pan (large enough to hold meat in a single layer) and pour in 3 cups water. If water comes above rack, elevate rack with cookie cutters. Arrange meat on rack. Cover pot with a big sheet of heavy foil and crinkle foil around edge to seal tightly.
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10
Bake until meat is very tender, 4 to 4 1/2 hours.
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MeatMeat
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11
Transfer meat to a rimmed baking sheet and cover with foil. Measure broth, skim off fat, and add enough water to make 3 cups.
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12
Whirl tomatoes in a blender until smooth, then whirl in broth. Strain into a saucepan and heat over medium heat until steaming.
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13
Divide hunks of meat among 6 soup bowls and ladle about 1/2 cup broth over each. Season with more salt to taste.
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SoupSoup
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14
*Find cabrito, guajillo and ancho chiles, and piloncillo (Mexican brown sugar) at Latino markets. You can often order cabrito through butcher shops too.
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Ancho Chili PepperAncho Chili Pepper
Brown SugarBrown Sugar
PanelaPanela
Guajillo PepperGuajillo Pepper

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Sandhi Sanford and Benedict Pinot Noir. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 65 dollars per bottle.
Sandhi Sanford and Benedict Pinot Noir
Sandhi Sanford and Benedict Pinot Noir
The unique 2012 has layers of wild cherry, licorice, black pepper and cinnamon. The pale ruby red color and silky tannins show us how majestic this site is.
DifficultyExpert
Ready In5 hrs
Servings6
Health Score27
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