Birria

Ingredients13

• bone-in goat meat1.5 kg
• dried guajillo chiles6
• dried ancho chiles3
• Roma tomatoes2
• white onion1
• garlic cloves6
• apple cider vinegar60 ml
• ground cumin1 tsp
• dried Mexican oregano1 tsp
• whole cloves3
• bay leaves2
• black peppercorns1 tsp
• salt2 tsp

Method

1. Stem and seed the chiles, toast them briefly in a dry pan, then soak in hot water until soft.
2. Roast the tomatoes, onion, and garlic until charred.
3. Blend the chiles, roasted vegetables, vinegar, cumin, oregano, cloves, peppercorns, and salt with a little soaking liquid until smooth.
4. Coat the goat with the sauce and marinate for at least 1 hour.
5. Place the meat, remaining sauce, and bay leaves in a pot, add water to barely cover, and simmer covered until the meat is very tender, about 3 hours.
6. Shred the meat, skim the fat from the broth, and serve the meat in bowls with the consommé.