Slow Steamed Goat or Lamb with Mild Chile Seasoning (Birria de Chivo o de Carnero) ๐ถ๏ธ๐๐
Description: This authentic Mexican recipe, inspired by the culinary prowess of Rick and Deann Bayless, offers a tantalizing journey into the heart of Mexican cuisine. Slow-steamed to perfection, the tender goat or lamb is infused with a mild chile seasoning, creating a dish that’s as flavorful as it is comforting.
- Cook Time: 8 hours
- Prep Time: 30 minutes
- Total Time: 8 hours 30 minutes
- Servings: 6
- Aggregated Rating: โญโญโญโญโญ (based on 2 reviews)
Ingredients:
- 1 head garlic
- 12 dried guajillo chiles
- 6 tablespoons cider vinegar
- 3 teaspoons ground cumin
- 1/4 teaspoon ground black pepper
- 3/4 teaspoon salt
- 1 cup masa harina
- 2 large tomatoes
- 1 3/4 teaspoons dried oregano
- 1 teaspoon sugar
- 1 onion
- 1/2 cup fresh coriander (cilantro)
- 3 limes
Nutritional Information (per serving):
- Calories: 562.7
- Fat Content: 10.2g
- Saturated Fat Content: 2.9g
- Cholesterol Content: 215.5mg
- Sodium Content: 896.6mg
- Carbohydrate Content: 32.8g
- Fiber Content: 1.3g
- Sugar Content: 3.1g
- Protein Content: 81.8g
Instructions:
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Prepare the Meat:
- Trim most of the fat from the goat or lamb meat.
- If using a goat hindquarter, cut it into 2 pieces through the joint at the top of the leg.
- Place the trimmed meat in a large, noncorrosive dish.
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Prepare the Chile Marinade:
- Heat a griddle or heavy skillet over medium heat.
- Tear the guajillo chiles into flat pieces and toast them on the hot surface until they crackle and blister. Flip them over and repeat.
- Cover the toasted chiles with boiling water, weighing them down with a plate to keep them submerged, and let them soak for 30 minutes.
- Roast the garlic on the hot griddle until black on the outside and soft in the middle, then cool and peel.
- Drain the soaked chiles and place them in a blender with the peeled garlic and cider vinegar.
- Add the ground cumin, black pepper, salt, and 3/4 cup of water. Blend until smooth, then strain the mixture.
- Remove 1/2 cup of the chile mixture, stir in the sugar, and set it aside for glazing. Spread the remaining chile paste over the meat, cover, and refrigerate for at least 4 hours or overnight.
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Slow Steaming:
- Preheat the oven to 325ยฐF (163ยฐC).
- Set a roasting rack into a deep, wide stockpot, ensuring it is 1 inch off the bottom.
- Pour 3 cups of water into the stockpot, then place the marinated meat on the rack and spread any remaining marinade over it.
- Mix water with masa harina to make a soft dough. Roll tennis ball-size pieces between your palms to make a 3/4 inch rope, then press them gently all around the top edge of the pot. Set the lid in place and press it into the masa to seal.
- Bake for 3 hours.
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Finishing the Broth:
- Break the seal by tapping the hard masa with the back of a cleaver, then carefully remove the lid and the tender meat.
- Remove the rack, spoon the fat off the broth, and measure it. You need at least 1 quart; if necessary, add water to reach that level.
- Pour the broth into a small saucepan, puree the tomatoes, and add them to the broth along with the dried oregano. Cover and simmer over medium-low heat for 20 minutes. Season with salt.
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Glazing and Serving the Birria:
- Shortly before serving, remove any bones, large pieces of gristle, and excess fat from the meat, keeping the pieces as large as possible.
- Place the meat on a baking sheet, brush lightly with the reserved chile paste glaze, then bake for 10 minutes to set the glaze.
- Present the meat on a large platter and pass the warm broth separately, or slice the meat across the grain and serve it in deep plates, submerged in the flavorful broth.
- Mix chopped onion and fresh coriander and serve with lime wedges at the table for added zest.
Indulge in the rich flavors and tender texture of this Slow Steamed Goat or Lamb with Mild Chile Seasoning, a dish that’s sure to elevate any weeknight meal into a culinary fiesta! ๐๐ฝ๏ธ
