Slow steamed goat or lamb with mild chile seasoningBirria de Chivo o de Carnero Recipe #12779
This is posted by request, I've never made it. It's also a copy cat recipe from the cook book Authentic Mexican by Rick and Deann Bayless.
by DiB's
½ day | 30 min prep
SERVES 6
- 1 (5 lb) piece young goat meat, perferably a hind quarter or one 3 pound bone in lamb roast from the shoulder or butt-end of the leg
- 12 large chiles guajillos, stemmed,seeded and deveined
- 6 cloves garlic
- 3 teaspoons cider vinegar
- 1/4 tablespoon ground cumin
- 3/4 teaspoon ground black pepper
- 1 teaspoon salt
- 2 teaspoons sugar
- 1 3/4 cups masa harina (mixed with 1 cup plus 2 T. hot tap water)
- 1 large ripe tomato, roasted,peeled and cored
- 1 teaspoon oregano (mexican if you can find it)
- 1/2 teaspoon salt
- 1 small onion
- 3 teaspoons fresh coriander
- 2 small limes
- The Meat: Trim most of the fat from the meat.
- If it is a goat hindquarter cut into 2 pieces, severing it through the joint at the top of the leg.
- Place in a large, noncorrosive dish.
- The Chile Marinade: Heat a griddle or heavy skillet over medium heat.
- tea the chiles into flat pieces and toast them a few at a time, pressing them against the hot surface until they crackle and blister, then flip them over and repeat.
- Cover with boiling water, weight with a plate to keep them submerged and soak 30 minutes.
- Roast the garlic on the hot griddle until black on the outside, soft in the middle.
- Cool and peel.
- Drain the chiles and place in a blender jar with the garlic and vinegar.
- Add the cumin, pepper and salt and 3/4 cup water.
- Blend until smooth-then strain.
- Remove 1/2 cup, stir in the sugar, cover and set aside for the final glazing.
- spread the rest of the chile paste over the meat, cover and refrigerate for at least 4 hours or, preferably, overnight.
- Slow steaming: Preheat the oven to 325.
- Ser a roasting rack into a deep, wide stockpot.
- Make sure the rack is 1 inch off the bottom.
- Measure in 3 cups of water then lay the marinated meat on the rack and spread any remaining marinade over it.
- Add water to the 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 your pot.
- Set the lid in place and press it into the masa to seal.
- Bake for 3 hours.
- Finishing the broth: Break the seal by tapping the hard masa with the back of a cleaver-watch out for the steam-and take off the lid; then carefully remove the tender meat.
- Take out the rack, spoon the fat off the broth and then measure it.
- You need at least 1 quart-if necessary, add water to bring it to that level.
- Pour the broth into a small saucepan.
- Puree the tomato in a blender or food processor, add it to the broth along with the oregano, cover and simmer over medium low heat for 20 minutes.
- Season with salt.
- Glazing and serving the birria: Shortly before serving, remove the bones, large pieces of gristle and excess fat from the meat, keeping the pieces of meat as large as possible.
- Set the meat on a baking sheet, brush lightly withthe reserved chile paste glaze, then bake for 10 minutes to set the glaze.
- Either 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, awash in the broth.
- Mix the onion and cilantro, and pass the lime at the table.
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5 stars