Recipe:
If using whole goat, cut goat into thirds.
ADOBO SAUCE - dried chilis with citric acid ( vinegar, beer, mezcal)
Chile Puya x 1 for extra spice (Alternative: Chile de Arbol)
Chile Ancho x 1 for smoky flavor
Guajillo (Lots) for red color. Remove the top part and the seeds inside.
Pasilla x 1
Rehydrate the chilis in to a boiling pot of water or beef/chicken broth (for added flavor) for 5 minutes.
Take all the chilis and put into blender.
Chopped Vegetables (Garlic, White onions, Fresh Tomatoes)
A can of Chipotle Peppers (Spicy)
El pato Sauce (Canned Tomatoes)
Blend Everything.
SEASONING:
Equal Parts Mix: Smoked Paprika, Garlic Powder, Onion Powder, and Fajita Seasoning
INSTRUCTIONS:
Form a bed of banana leaves inside oven-safe pan. Place goat meat onto banana leaves.
Coat all the goat meat parts with the powdered seasoning and the Adobo Sauce with cinnamon, bay leaves, oregano, avocado leaves, salt, mezcal (to break the fibers of the meat) and the extra juice from the boiled chilis.
Cover the seasoned goat meat with the banana leaves and Penca de Maguey (Agave Leaves).
Add seasoning and adobo then marinate for 6 hours or more.
Cook in oven at 350 degrees F/ 180 degrees Celcius for 4-6 hours.
Remove the Agave Leaves and shred the goat meat.
Strain the meat broth to separate the small particles of meat and banana leaves.
Chop all the vegetables for toppings (lime, red onions, cilantro, radishes)
Serve
Big thank you to Fernanda with @taconacokc for showing me how to make Goat Birria! Make sure to check out Taco Naco when you're in Kansas City!
8220 Metcalf Ave
Overland Park, KS 66204
#Birria #Cooking #MexicanBirria #GoatBirria
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