Goat Birria and Consome

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How to make Goat Birria and Consome for Birria Tacos and more...

Prep Time15

Cook Time4

Course: Main Course

Cuisine: Mexican

Servings: people

Calories: 424kcal

Equipment

Ingredients

5 lbs. Goat meat
1 quartered onion
3 bay leaves
8 cups water

Sauce Ingredients:

10 guajillo chillies
2 pasilla chillies
6 chile de arbol arbol chillies
4 tomatoes
1 " cinnamon stick
2 teaspoons cumin seeds
2 teaspoons coriander seed
1 teaspoon black pepper
3 cloves
1 tablespoon toasted sesame seeds
1 ” ginger
7 cloves garlic
3 bay leaves
2 teaspoons oregano
1/3 cup white vinegar

Instructions

In a large pot, combine goat with about 8 cups of water.
Add 1 quartered onion and 3 bay leaves to the pot.
Bring to a boil.
Reduce to a high simmer and cook for 2 ½-3 hours, until the meat is tender.
Check the pot about every 45 minutes. As the water evaporates, you will need to add more water.
By the time the meat is cooked, you want about 4 cups water remaining in the pot.
Remove the meat and shred by hand as soon as its cool enough to handle.
Put the broth in refrigerator for 1 hour.
Now you make the Adobo sauce.
Remove the tops and seeds from the chili peppers. Save the seeds to adjust seasoning later.
Place guajillo, pasilla and chiles de arbol in a bowl. Add boiling water and leave for 20 minutes, until chillies are softened.
Boil tomatoes in a pot with enough water to cover for about 15 minutes until they are soft.
In a dry skillet, roast the cinnamon, cumin, coriander, black pepper and cloves for a few minutes until fragrant.
Transfer to a coffee/spice grinder and grind to a powder.
Using a blender, puree the chillies, tomatoes, spice powder, sesame seeds, ginger, garlic, bay leaves, oregano, vinegar with about 2 cups of the cooking liquid.
As soon as the meat broth it is cold, remove the top layer of fat from the top of the broth with a spoon.
Pour the broth back into the pot and bring to a boil.
Strain the sauce from the blender.
Add the Adobo sauce to the pot with 1 cup of additional water, or more as necessary to get enough broth. Simmer for 10 minutes. This is the consome.
Return meat to the pot with the remaining broth.
Simmer for 5 minutes until heated through.
Add more water, if necessary for desired amount of the consome.
Adjust seasoning with salt and reserved chili seeds.
Now your birria is ready for tacos, burritos and even just for dinner with rice and beans.

Notes

You can have your birria thick as a stew of more like a soup. Add water at the end for desired consistency.
If you are using beef instead of goat, the meat should be soft in about 2 hours. The cooking time will be reduced by about 1 hour.

Nutrition

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