Birria de Chivo Jalisco Style

2 Instructions

1. 1

   Wash the goat thoroughly and pat dry. Season with salt, pepper and cumin, massaging into the meat.

2. 2

   Lightly oil the jitomates, onion and garlic and char on a comal over medium-high heat, turning, for about 20 minutes until well blackened.

3. 3

   With scissors open the chiles, remove stems, seeds and veins. Toast on a dry comal 10 seconds per side. Submerge in hot water for 10-15 minutes until soft.

4. 4

   In a blender combine drained chiles, charred jitomates, onion and garlic, vinagre de manzana, hot water, all the spices, herbs and salt. Blend until thick and smooth. Strain if you want a finer adobo.

5. 5

   Place the goat in a large bowl and pour over enough adobo to coat every piece completely. Cover and refrigerate at least 4 hours, ideally overnight.

6. 6

   Transfer meat and remaining adobo to a heavy pot and add water just to cover. Bring to a simmer.

7. 7

   Cook over low heat 3-4 hours (or 180 °C oven for 2-3 hours) until the meat is so tender it falls off the bone and shreds with a fork.

8. 8

   Lift out the meat, let it cool slightly and shred. Strain the consomé to remove any solids; top up with 6-8 cups of water if you need more broth.

9. 9

   Pile shredded meat in deep bowls, ladle the hot consomé over. Serve with cebolla, cilantro, limón and warm tortillas on the side for making birria tacos.