Braised goat with tortillas recipe (birria)
- Cuisine: Mexican
- Serves 6
Originating in the Mexican state of Jalisco, the name of this meal stems from the Spanish word for ‘poor quality’. However, this stew-like dish (served tortilla-style) is anything but, and is often reserved for special occasions such as Christmas and weddings. Restaurants specialising in birria (birrierías) often hang a pair of goat horns on the wall to let patrons know that birria is available.
Ingredients4 (30g) dried guajillo chillies*
3 (30g) dried ancho chillies*
2 (10g) dried New Mexico chillies*
3 garlic cloves, chopped
1 tbsp dried oregano
1 large onion, chopped
½ tsp ground cinnamon
2 tbsp olive oil
1kg boneless goat leg meat, cut into 3cm pieces
1 bay leaf
80ml (⅓ cup) red wine vinegar
2 tsp caster sugar
1 cup coriander leaves, chopped
1 large red onion, finely chopped
Warmed corn tortillas and lime wedges, to serve
PreparationTo make chilli paste, remove and discard stems and seeds from chillies. Roughly tear into pieces, then place in a bowl and cover with boiling water. Set aside to soak for 20 minutes, then drain, reserving 1 tbsp water. Process chillies, garlic, oregano, onion, cinnamon and reserved soaking water in a food processor until smooth. Set aside.
Heat oil in a large saucepan over high heat. Season goat well with salt, then cook, in 2 batches, stirring occasionally, for 5 minutes or until browned. Remove with a slotted spoon and transfer to a plate.
Return pan over medium heat, add chilli paste and cook for 30 seconds or until fragrant. Return goat to pan with bay leaf, vinegar, sugar and 500ml water. Bring to the boil, then reduce heat to low and cook, covered, for 1 hour. Cook, uncovered, for a further hour or until goat is tender. Transfer to a bowl, reserving 125ml cooking liquid.
When goat is cool enough to handle, shred meat. Toss through reserved cooking liquid. Combine coriander and onion in a bowl. Serve goat with coriander salad, tortillas and lime wedges.
* Guajillo, ancho and New Mexico chillies are from Herbie’s Spices. Ancho chillies, which are more widely available than the other two varieties, are also available from Monterey Mexican Foods and Fireworks Foods. Use 7 (70g) ancho chillies if you can’t find the other varieties.
DRINK Little Creatures Original Pilsner ($20, sixpack)
As seen in Feast magazine, Issue 7, pg56.
Photography by John Laurie.
Displaying 10 of 241 Mexican Restaurants.
|2.||Gertie's Bar & Lounge||New Farm|
|6.||Mars Hill Cafe||Parramatta|
|7.||Juanita's Mexican Restaurant||Kensington|
|9.||Manly Wharf Hotel||Manly|
|10.||El Sol Mexican Restaurant||Cronulla|
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