Best 2 Birria De Chivo Estilo Jalisco Mexican Braised Goat Recipes

**Birria de Chivo Estilo Jalisco: A Culinary Journey to Mexican Cuisine**

Embark on a delightful culinary adventure to the heart of Mexico with Birria de Chivo Estilo Jalisco, a traditional Mexican braised goat dish that tantalizes the taste buds with its rich flavors and succulent texture. Originating from the vibrant state of Jalisco, this delectable dish is renowned for its unique blend of spices, chiles, and herbs that create an aromatic and flavorful broth that permeates the tender goat meat. Discover the secrets behind this beloved recipe and relish the authentic taste of Mexican cuisine, brought to life in your kitchen. This comprehensive guide presents not only the classic Birria de Chivo Estilo Jalisco recipe but also variations that cater to different preferences, including a vegetarian version that captures the essence of this iconic dish without compromising on taste.

Here are our top 2 tried and tested recipes!

BIRRIA DE CHIVO

Birria de Chivo image

Nice tender meat in a stew perfect for making birria tacos. Enjoy with corn tortillas, diced onion, and chopped cilantro.

Provided by Jackie

Categories Soups, Stews and Chili Recipes Stews

Time 8h40m

Yield 18

Number Of Ingredients 18

Ingredients

8 dried ancho chiles - stemmed, seeded, and cut into strips
8 dried guajillo chiles - stemmed, seeded, and cut into strips
2 dried cascabel chiles - stemmed, seeded, and cut into strips
5 ½ cups chicken broth
7 pounds goat meat
1 large onion, diced
12 cloves garlic, minced
4 teaspoons salt
3 teaspoons dried oregano
2 teaspoons ground thyme
1 ½ teaspoons cumin seeds
1 teaspoon ground allspice
4 whole cloves
ground black pepper to taste
5 bay leaves
8 medium plum tomatoes, quartered
4 tablespoons apple cider vinegar
2 fluid ounces tequila (such as Sauza®)

Steps:

Heat a dry skillet over medium heat. Toast chiles until fragrant, about 20 seconds. Transfer to a heat-proof container with a lid. Bring 5 cups of water to a boil and pour over chiles until just covered. Cover the container and set aside for 20 minutes.
Pour chicken broth into a slow cooker set on Low. Add goat meat, onion, garlic, salt, oregano, thyme, cumin, allspice, whole cloves, black pepper, and bay leaves.
Combine tomatoes, vinegar, and tequila in a blender and process until smooth. Add drained chiles and blend until as smooth as possible. Use a spoon to push the mixture through a small-holed strainer and add to the slow cooker; discard anything remaining in the strainer.
Cover the slow cooker and cook until meat is tender, 8 to 10 hours. Skim fat and strain juices before serving.

Nutrition Facts : Calories 208.4 calories, Carbohydrate 7.8 g, Cholesterol 84.5 mg, Fat 4.3 g, Fiber 2.6 g, Protein 31.8 g, SaturatedFat 1.1 g, Sodium 974.2 mg, Sugar 1.5 g

BIRRIA DE POLLO (CHICKEN BIRRIA)

Birria de Pollo (Chicken Birria) image

This birria de pollo is deeply flavorful, rich, hearty, a little smoky and just plain delicious. Birria is a Mexican stew that originated in Jalisco. It is traditionally made with goat, lamb, or beef.

Provided by Liv Dansky

Categories Mexican Soups and Stews

Time 1h20m

Yield 6

Number Of Ingredients 19

Ingredients

4 cups chicken broth
4 dried guajillo chiles, stemmed and seeded
4 dried ancho chiles, stemmed and seeded
1 dried de árbol chile, stemmed and seeded
3 tablespoons canola oil, divided
1 medium white onion, quartered, divided
4 cloves garlic
1 (14.5 ounce) can fire-roasted diced tomatoes
2 tablespoons apple cider vinegar
2 teaspoons kosher salt, divided
2 teaspoons ground cumin
1 teaspoon dried oregano
½ teaspoon ground black pepper
¼ teaspoon ground cloves
1 ½ pounds skinless, boneless chicken breasts
1 bay leaf
¼ cup crispy tortilla strips
2 tablespoons chopped fresh cilantro, or to taste
6 lime wedges, for serving

Steps:

Add chicken broth to a medium saucepan and bring to a boil over medium-high. Remove from heat and add dried chiles. Cover and let sit until chiles have softened, about 10 minutes.
Meanwhile, heat 2 tablespoons of the oil in a large pot or Dutch oven over medium-high. Add 3 of the onion quarters, reserving the last quarter for later use, and garlic to pan. Cook, flipping once, until charred, about 6 minutes. Remove from heat (do not wipe out the pot), and transfer onion and garlic to a blender. Add chicken broth, chiles, tomatoes, vinegar, 1 teaspoon salt, cumin, oregano, pepper, and cloves. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until combined, about 1 to 2 minutes. Pour through a fine mesh strainer into a large bowl.
Season chicken with remaining 1 teaspoon salt. Add remaining 1 tablespoon oil in to the large pot; heat over medium-high. Add chicken; cook, flipping once, until golden brown, about 3 minutes per side. Pour blended chile mixture over meat chicken and top with bay leaf. Cover and cook over medium-low until chicken is cooked through, about 25 minutes.
Meanwhile, chop remaining onion quarter. Set aside.
Uncover pot, discard bay leaf, and remove chicken from chile mixture and shred. Divide shredded chicken evenly among 6 bowls, and ladle in the soup over chicken in bowls. Top with reserved chopped onion, tortilla strips, if desired, cilantro and serve with lime wedges.

Nutrition Facts : Calories 274.5 calories, Carbohydrate 19.1 g, Cholesterol 69.9 mg, Fat 9.5 g, Fiber 4.6 g, Protein 29.7 g, SaturatedFat 1 g, Sodium 1684.4 mg

Tips:

Opt for Younger Goat Meat: Younger goat meat is more tender and has a milder flavor compared to older goat meat. Look for goat meat that is light pink in color and has a firm texture.

Use a Cast Iron Pot: A cast iron pot is ideal for cooking birria de chivo because it distributes heat evenly and helps to create a flavorful, crispy crust on the goat meat.

Toast the Spices: Toasting the spices before grinding them enhances their flavor and aroma. This step is essential for creating an authentic birria de chivo.

Don't Overcook the Goat Meat: Overcooking the goat meat will make it tough and dry. Cook the meat until it is tender and easily pierced with a fork, but not so long that it falls apart.

Add Vegetables for Extra Flavor: Adding vegetables such as onions, garlic, tomatoes, and chiles to the birria de chivo enhances the flavor and adds depth to the dish.

Simmer the Birria: Simmering the birria de chivo allows the flavors to meld together and develop fully. Cook the birria for at least 2 hours, or until the goat meat is fall-off-the-bone tender.

Serve with Traditional Accompaniments: Traditionally, birria de chivo is served with corn tortillas, salsa, guacamole, and a side of beans or rice.

Conclusion:

Birria de chivo is a delicious and flavorful Mexican dish that is perfect for a special occasion or a casual meal. With its tender goat meat, rich sauce, and traditional accompaniments, birria de chivo is sure to be a hit with your family and friends. So, gather your ingredients, fire up your stove, and let's get cooking!