Mexican braised goat recipe
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- Meat and poultry
Goat meat marinated in a sauce with ancho chillies and spices, then slowly braised until soft. This traditional dish known as "birria" is always accompanied with refried beans and corn tortillas, and is normally served for special occasions.
18 people made this
- 2kg goat leg
- 2 white onions, finely chopped (to serve)
- For the marinade
- 75g ancho chillies
- 2 garlic cloves
- 1 pinch dried marjoram
- 1 pinch ground cumin
- 15 black peppercorns
- 3 whole cloves
- 1 (2cm) piece fresh root ginger
- 1 pinch dried thyme
- 240ml white or cider vinegar
- For the meat sauce
- Reserved meat juices
- 1kg plum tomatoes
- 3 black peppercorns
- 1 pinch dried marjoram
- 2 garlic cloves
- 2 whole cloves
- 1 pinch dried thyme
- 1 pinch ground cumin
- For the hot sauce
- 30 de arbol chillies
- 1 garlic clove
- 10 black peppercorns
- 60ml white or cider vinegar
- salt to taste
MethodPrep:45min ›Cook:3hr30min ›Extra time:8hr › Ready in:12hr15min
- For the marinade, boil the ancho chillies for 5 minutes, remove from heat and let them soak in the hot water for 10 minutes or until soft; drain. In a blender, blend the softened chillies with garlic, marjoram, cumin, peppercorns, cloves, ginger, thyme and vinegar, until smooth. Strain and pour over the goat in a bowl, coating completely. Cover and let it marinate in the fridge for 8 hours.
- Preheat the oven to 180 C / Gas 4. Remove meat from the fridge and transfer to a casserole with all of the marinade. Cover and cook for 3 1/2 hours. Uncover and cook for 15 minutes or until browned.
- Pour the meat juices into a jug and reserve. Cover the meat to keep it warm.
- For the meat sauce, boil the tomatoes covered in water until soft. Peel and blend with the reserved meat juices, peppercorns, marjoram, garlic, cloves, thyme, cumin and 500ml water, until smooth. Pour in a small saucepan, season with salt and simmer until ready to serve.
- For the hot sauce, boil the de arbol chillies in water until soft. Drain and blend with garlic, peppercorns, vinegar and salt. Strain into a glass or jug.
- To serve, cut the goat meat into bite sized pieces and serve with a generous amount of meat sauce and the hot sauce on the side. Sprinkle with chopped onion.
The hot sauce is very hot; start with a few drops of it, and go from there.
Reviews & ratingsAverage global rating:(12)
Our 20 Best Mexican Comfort Food Recipes For An Authentic Mexican Feast
Can’t make it to Mexico this year? No worries, just spend a few weeks cooking authentic Mexican comfort food for dinner. Cool salsas and creamy guacamole help make Mexican food a warm-weather staple, but the country’s homey stews and flavorful braised meats are among our favorites when the days get cooler. Add in satisfying Tex-Mex classics like nachos and quesadillas and you’ve got some of the best comfort food around. We’ve rounded up our best Mexican and Tex-Mex comfort food recipes.
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- 3 dried guajillo or New Mexico chiles, wiped clean
- 2 dried ancho chiles, wiped clean
- 1 pound tomatoes
- 3 1/2 to 4 pound bone-in goat such as shoulder, neck, or leg
- 3 garlic cloves
- 1 1/2 teaspoon dried oregano
- 1 teaspoon distilled white vinegar
- 5 whole black peppercorns
- 3 whole cloves
- 2 Turkish bay leaves or 1 California
- 16 to 24 corn tortillas
- sliced radishes
- crumbled queso fresco
- salsa verde
- thinly sliced romaine or iceberg lettuce
- chopped cilantro
- chopped white onion
- lime wedges
Slow Cooker Braised Goat
Although goat is hard to find and doesn’t come cheap in the U.S., there are plenty of ways to cook it and we think braised is the way to go.
Act I: GOAT is the Greatest Of All Time
We love Goat, LOVE! Since Eid Al-Adha, an Islamic holiday that honors Abraham's willingness to sacrifice his son, passed a few weeks ago all we have been craving is goat.
Around the world Muslim's celebrate this holiday by sacrificing goat/lamb to donate and share with friends and family. In Nigeria, Goat meat is pretty popular. It is used as the main meat in different kinds of stews and soups and as a side dish by itself, you name it.
In the search to decide how to cook the meat, we stumbled upon this Bon Appetit article on braising meat. Although we used a slow cooker instead of a Dutch oven, the braising rules still apply and so our recipe was born.
Act II: We like it Saucy
We seasoned the goat meat before we seared it in a cast iron pan. You want the goat meat to be browned on every side and to produce a wonderful glaze in the pan. Once you’ve seared all your meat, put it in your slow cooker.
Now, add the ginger, garlic, onion, carrots, celery and chicken stock in the pan you just used to sear the meat. Make sure to deglaze the pan by using a wooden spoon to get all the brown bits stuck to the pan. Then pour the mixture over the meat in the slow cooker.
In a separate saucepan, pour in the tomato sauce and half a cup of chicken stock to boil until it dries out a bit. Beware of splatter as the tomato sauce boils.
Why do we do this? We think tomato sauce has a strong overpowering taste that only spoonful's of spice can erase. We don’t want the tomatoes being the only thing we taste, so we make sure to boil/fry off some of the taste.
If this isn't a problem for you, feel free to skip the boiling section and just pour the sauce and half a cup of chicken stock into the slow cooker. We promise to judge you.
Act III : Slow and steady
Mix the ingredients lightly in the slow cooker and then leave to cook for 8 hours on low. Goat meat takes a while to get tender, but the time is worth it. What you'll have after 8 hours , is tender, falling off the bone, flavorful braised goat meat/stew. You are welcome :)
Once done, you can choose to thicken the sauce by taking out the goat meat, blending the sauce and cooking in a saucepan till it reaches the consistency you desire.
About 5-10 mins and you're ready to serve with rice, potatoes or even spaghetti squash!
TMA Lesson: If you don’t have a cast iron pan, invest because it is a life changer.
Braised Goat Shoulder Stew with Sunchoke Puree and Harissa
Place goat shoulder on rimmed baking sheet. Sprinkle 2 tablespoons coarse salt all over goat shoulder. Cover with plastic wrap and refrigerate overnight.
Preheat oven to 325°F. Heat oil in heavy extra-large ovenproof pot over medium-high heat. Sprinkle goat shoulder with pepper and add to pot. Cook until well browned on all sides, turning frequently, about 15 minutes. Transfer goat shoulder to large bowl. Add onions, carrots, celery, garlic, rosemary, and bay leaves to drippings in pot sprinkle with pepper and sauté until vegetables are tender and golden brown, stirring occasionally, about 15 minutes. Add wine and boil until most of wine is absorbed but vegetable mixture is still very moist, about 13 minutes. Return goat shoulder to pot add broth (liquid will not cover goat shoulder) and bring to boil. Cover pot and place in oven. Braise goat shoulder until meat is very tender and almost falling off bone, turning goat shoulder over every hour and basting with pan juices, about 4 hours total. Remove pot from oven remove cover and cool goat shoulder in pan juices slightly, then refrigerate uncovered overnight.
Using spoon, remove solid fat from atop pan juices in pot and discard. Bring goat shoulder with pan juices to simmer. Transfer goat shoulder to rimmed baking sheet cool slightly. Pull meat off bones of goat shoulder discard bones. Discard bay leaves and rosemary sprigs. Squeeze pulp from garlic cloves into pan juices (check pan juices for any cloves that may have separated from head of garlic) discard papery skins. Working in batches, puree pan juices with vegetables in blender until smooth. Return to same pot. Return meat to pan juices and bring to boil. Reduce heat to medium-low cover and simmer 10 minutes. Season stew to taste with salt and pepper.
Spoon 1/2 cup Sunchoke Puree onto each of 8 plates. Spoon 1 cup goat stew and small spoonful Ancho and Guajillo Chile Harissa alongside. Sprinkle goat stew with parsley and serve.
Braised goat with tortillas (birria)
The name of this Mexican meal stems from the Spanish word for “poor quality”, but this stew-like dish is anything but! Served tortilla-style, the braised goat is often reserved for special occasions such as Christmas and weddings.
- 4 (30 g) dried guajillo chillies (see Note)
- 3 (30 g) dried ancho chillies (see Note)
- 2 (10 g) dried New Mexico chillies (see Note)
- 3 garlic cloves, chopped
- 1 tbsp dried oregano
- 1 large onion, chopped
- ½ tsp ground cinnamon
- 2 tbsp olive oil
- 1 kg boneless goat leg meat, cut into 3 cm pieces
- 1 bay leaf
- 80 ml 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
Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Drink Little Creatures Original Pilsner ($20, sixpack).
Soaking time 20 minutes
To 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 500 ml 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 125 ml 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.
As seen in Feast magazine, Mar 2012, Issue 7. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.
Mexican braised goat recipe - Recipes
The birria jalisciense is a traditional dish from the mexican state of Jalisco, a dish usually made with stewed goat meat, combined with some other type of meat, prepared with a special sauce with many spices and chilies cooked slowly in the oven. There are many birria recipes on this site, so please look around if this is not exactly the birria recipe you are looking for.
Jalisco is a highly populated mexican state that became known to tourists because of Puerto Vallarta, a mexican Pacific Ocean beach holiday destination. Traditionally this dish was roasted in a pit oven, pretty much like the Cochinita Pibil. A pit oven is basically a hole in the ground, where at the bottom they placed previously heated stones in a specific arrangement, over this they would place a clay pan over this again it would be covered with maguey leaves and the goat meat and chilli marinade placed on top, cover the pan with a clay cover and then buried with big rocks and more maguey leaves. A fire would be lit over it and kept alive for 4 or 5 hours over this 'inground oven'. Of course nowadays this dish is cooked in a very different way with the modern appliances we now have! The spices used in the sauce are black pepper, Thyme, Garlic, Oregano, Ginger, Sesame Seeds, Marjoram, Tomatoes and Onions. The chiles used are arból, ancho, pasilla, etc..
The meat is served in bowls, topped with the sauce you get from the cooking and sprinkled with raw minced onion, red chile sauce and lemons. Serve with fresh corn tortillas and refried beans.
Birria, Jalisco style or braised goat meat
* 4 lb. goat meat, cut down to 1 inch pieces approximately (substitute for lamb if unavailable)
* 2 lb. of pork shoulder or pork ribs meat cut into 1 inch pieces approximately
* 4 ancho chiles cleaned and seeds removed
* 6 guajillo chiles roasted, seeds removed
* 5 serrano chiles roasted, seeds removed
* 8 Roasted bell peppers
* 1 cup vinegar
* 10 crushed black peppercorns
* 8 roasted garlic cloves crushed
* 1 teaspoon oregano
* salt to taste
* 4 roasted maguey leaves simply omit if you cannot find them
* dough to seal the pot
* 2 lb. of roasted tomatoes
* 3 tablespoons butter
* 2 cups finely chopped onions
* 1 tablespoon of oregano when serving.
In a skillet, over high heat setting, roast your chilies until they are slightly browned. The ideal thing is to roast them using a barbecue or gas stove, if you have them.
Using a food processor, blend together all the chiles with the garlic, pepper, oregano, salt and vinegar.
Put all the meat pieces in the pot you will use to cook the birria. Pour over the meat enough of the sauce we just did until all the meat is completely covered in it.
Close the pot, marinate overnight in the refrigerator.
The next day put the maguey leaves at the bottom of the pot if you have them
Pour one more cup vinegar over you put the pieces of meat, cover with another maguey leaf, cover the pot and cook in the oven at 200 ˚F, during at least 3 hours, or until the meat come off its bones.
If using a pressure cooker, cook for 30 minutes, then check if the meat cooked enough so that it is coming off its bones if not add more water and cook a bit longer.
Pour and reserve the juices collected from the cooking of the birria.
Mix these birria juices with the tomatoes and cook over low heat 10 minutes.
Serve very hot over shredded meat into individual bowls, sprinkle with raw chopped onion and oregano. Serve with warm corn tortillas
- 3 dried árbol chiles, stemmed and seeded
- 1 dried guajillo chile, stemmed and seeded
- 1 ancho chile, stemmed and seeded
- 1 1/2 cups boiling water
- 1 teaspoon cumin seeds
- 1 teaspoon dried oregano
- 1 garlic clove, chopped
- 1 teaspoon hot pimentón de la Vera (smoked Spanish paprika)
- Kosher salt
- 2 pounds trimmed, boneless goat or pork shoulder, rinsed and picked over, then cut into 1-inch cubes
- 2 cups dried Eye of the Goat or red kidney beans, rinsed and picked over, then soaked for 4 hours and drained
- 1 thick slice of bacon (1 ounce), cut crosswise into 1/4-inch strips
- 3 tablespoons extra-virgin olive oil
- 1 large onion, cut into 1/2-inch dice
- 1 cup dark Mexican beer, such as Negra Modelo
- 2 cups chicken stock or low-sodium broth
- Freshly ground pepper
- Sour cream, cilantro sprigs and lime wedges, for serving
In a heatproof bowl, soak the árbol, guajillo and ancho chiles in the boiling water until softened, about 20 minutes. Drain the chiles, reserving 1/3 cup of the soaking liquid. Coarsely chop the chiles.
In a small skillet, toast the cumin seeds over moderate heat until fragrant, about 20 seconds. Transfer the seeds to a blender. Add the chiles and their reserved soaking liquid along with the oregano, garlic, paprika and 1 tablespoon of salt. Puree until smooth. Scrape the chile puree into a large nonreactive bowl or baking dish. Add the goat and toss to coat thoroughly. Cover and refrigerate overnight.
In a large saucepan, cover the beans with 2 inches of water and bring to a boil. Simmer over low heat, stirring occasionally, until tender, about 1 hour add more water as needed to keep the beans covered by 2 inches. When the beans are just tender but still al dente, season them with salt and let stand in their cooking liquid for 5 minutes.
Preheat the oven to 375°. In a large, enameled cast-iron casserole, cook the bacon over moderate heat until the fat has rendered, about 3 minutes. Using a slotted spoon, transfer the bacon to a large plate. Add the olive oil to the casserole. Working in batches, cook the chile-goat mixture over moderately high heat, turning a few times, until richly browned all over, about 4 minutes. Transfer the browned goat to the plate with the bacon.
Add the onion to the casserole and cook over moderately low heat, stirring occasionally, until softened, about 10 minutes. Add the goat and bacon and any accumulated juices and stir well. Add the beer and boil over high heat until reduced by half, about 8 minutes. Add the chicken stock and bring to a simmer.
Cover the casserole, transfer it to the oven and bake for about 30 minutes, until the goat is tender when pierced with a fork. Add the beans and bake, uncovered, for about 10 minutes, until they are warmed through. Remove the casserole from the oven and let rest for 10 minutes. Season with salt and pepper. Transfer the chili to bowls and serve with the sour cream, cilantro sprigs and lime wedges.
Machaca Guisada (Northern Mexican Braised Dried Beef) Recipe
Why It Works
- By using machaca—beef that's already been seasoned, slowly dried, and pounded—the stew comes together in no time.
- Juicy, ripe tomatoes provide almost all the liquid you need to quickly braise the beef.
Machaca guisada is a beef stew typical of Northern Mexico's Sonoran cuisine. It’s made from dried beef called machaca, which is simmered with tomatoes, onion, chiles, and cilantro until rehydrated and tender. Traditionally, machaca is made by marinating and salting strips or slices of beef and then drying them in the sun until they achieve a jerky-like texture they are then pounded into small, fluffy bits that are easily added to a variety of dishes, like this stew.
This version of machaca guisada is decidedly simple and straightforward. It was designed to be made with homemade machaca, but if you find yourself in a hurry, you should be able to find pre-made machaca at your local Mexican market in packages bearing the names machaca, machacada de res, or carne seca de res.
The key to this stew is to find the ripest, juiciest tomatoes you can—they provide most of the braising liquid needed to rehydrate the machaca. If you find yourself with with under-ripe tomatoes, you can add a little beef or chicken stock to keep the tomatoes and machaca just submerged as the stew simmers.
Serve it with refried beans and flour tortillas, or as a filling for Mexican-style burritos.
Some recipe suggestions
Hugh Fearnley-Whittingstall tells you how to cook kid chops, how to bake a leg of goat in hay, and has a beautifully fragrant North African tagine, while explaining some of the ethical reasons why we really owe it to ourselves (and to the goat) to cook goat meat.
Take a look at Rick Bayliss’ Mexican “birria” recipe, a festive stew infused with chillies and spices and served with tortillas.
And for a different twist on curry, what about The Scottish Goat Meat company’s recipe from north-east Malaysia? Kelantan-style goat curry is full of flavours of Malaysia and Thailand, including lemongrass and tamarind.
One of the best curry goat recipes I’ve seen, a Jamaican classic, comes courtesy of Carol Harris AKA Miz Pepperpot, a regular contributor to Readers’ Recipe Swap.
And talking of curry goat, I have had some delicious meals since I have lived in London, not least the curry goat from Guanabana in north London, which is marinated for 40 hours and cooked sous vide for melt-in-the-mouth tenderness. But the very best curry goat I have ever eaten is proof that sometimes home cooking cannot be bested. So to the lady at The Treasury Department’s potluck Christmas party in 2006 who brought in curry goat. I’m afraid I never caught your name but the memory of that gorgeous curry will stay with me forever. Thank you.
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