Mexican braised goat

    12 hours 15 min

    Goat meat marinated in a sauce with ancho chillies and spices, then slowly braised until soft. This traditional dish known as "birria" is always accompanied with refried beans and corn tortillas, and is normally served for special occasions.

    7 people made this

    Serves: 16 

    • 2kg goat leg
    • 2 white onions, finely chopped (to serve)
    • For the marinade
    • 75g ancho chillies
    • 2 garlic cloves
    • 1 pinch dried marjoram
    • 1 pinch ground cumin
    • 15 black peppercorns
    • 3 whole cloves
    • 1 (2cm) piece fresh root ginger
    • 1 pinch dried thyme
    • 240ml white or cider vinegar
    • For the meat sauce
    • Reserved meat juices
    • 1kg plum tomatoes
    • 3 black peppercorns
    • 1 pinch dried marjoram
    • 2 garlic cloves
    • 2 whole cloves
    • 1 pinch dried thyme
    • 1 pinch ground cumin
    • For the hot sauce
    • 30 de arbol chillies
    • 1 garlic clove
    • 10 black peppercorns
    • 60ml white or cider vinegar
    • salt to taste

    Prep:45min  ›  Cook:3hr30min  ›  Extra time:8hr  ›  Ready in:12hr15min 

    1. For the marinade, boil the ancho chillies for 5 minutes, remove from heat and let them soak in the hot water for 10 minutes or until soft; drain. In a blender, blend the softened chillies with garlic, marjoram, cumin, peppercorns, cloves, ginger, thyme and vinegar, until smooth. Strain and pour over the goat in a bowl, coating completely. Cover and let it marinate in the fridge for 8 hours.
    2. Preheat the oven to 180 C / Gas 4. Remove meat from the fridge and transfer to a casserole with all of the marinade. Cover and cook for 3 1/2 hours. Uncover and cook for 15 minutes or until browned.
    3. Pour the meat juices into a jug and reserve. Cover the meat to keep it warm.
    4. For the meat sauce, boil the tomatoes covered in water until soft. Peel and blend with the reserved meat juices, peppercorns, marjoram, garlic, cloves, thyme, cumin and 500ml water, until smooth. Pour in a small saucepan, season with salt and simmer until ready to serve.
    5. For the hot sauce, boil the de arbol chillies in water until soft. Drain and blend with garlic, peppercorns, vinegar and salt. Strain into a glass or jug.
    6. To serve, cut the goat meat into bite sized pieces and serve with a generous amount of meat sauce and the hot sauce on the side. Sprinkle with chopped onion.

    Cook's note

    The hot sauce is very hot; start with a few drops of it, and go from there.

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