Best 2 Goat In Chile Marinade Pit Barbecue Style Recipes

Embark on a culinary journey to savor the tantalizing flavors of goat meat, expertly marinated in a symphony of spices and slow-cooked over an open pit fire. This traditional pit barbecue-style preparation, deeply rooted in Mexican cuisine, promises a succulent and smoky delight. Indulge in a variety of recipes that showcase the versatility of goat meat, from the classic Chile Colorado, where tender goat simmers in a rich and flavorful chili sauce, to the aromatic Chile Verde, where goat is braised in a zesty tomatillo-based sauce.

Explore the secrets of creating the perfect marinade, striking a harmonious balance between guajillo, ancho, and pasilla chiles, cumin, garlic, and oregano. Discover the art of pit barbecuing, learning how to build and maintain a steady fire that infuses the goat meat with a smoky essence.

Unravel the intricacies of each recipe, gaining insights into the techniques and ingredients that make each dish unique. Whether you prefer the bold and spicy Chile Colorado, the tangy and herbaceous Chile Verde, or the smoky and savory Barbacoa de Chivo, you'll find detailed instructions and helpful tips to guide you through the cooking process.

Prepare to tantalize your taste buds with this collection of goat in chile marinade pit barbecue-style recipes, sure to leave a lasting impression on your palate and transport you to the vibrant culinary landscapes of Mexico.

Let's cook with our recipes!

GOAT IN CHILE MARINADE, PIT-BARBECUE STYLE

Goat in Chile Marinade, Pit-Barbecue Style image

Provided by Zarela Martinez

Categories Lamb Halloween Backyard BBQ Dinner Meat Fall Summer Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield 8 to 10 servings (more for the lamb version)

Number Of Ingredients 13

Ingredients

4 ounces guajillo chiles (about 16 large chiles), tops and seeds removed
2 teaspoons cumin seeds
1 teaspoon whole cloves, or 3/4 teaspoon ground
10 allspice berries
1/3 cup dried Oaxacan oregano or 1 tablespoon dried Mexican oregano, crumbled
12 to 15 large sprigs fresh thyme (leaves only), or 2 teaspoons dried
10 garlic cloves
1 large onion, coarsely chopped
1/2 cup cider vinegar
1 teaspoon salt or to taste, plus additional for seasoning goat
Freshly ground black pepper
1 16-pound goat, quartered, or 6 to 8 pounds lamb shoulder, bone in, trimmed
1/2 to 3/4 ounce dried avocado leaves, about 30 large leaves

Steps:

Wash and griddle-dry the chiles by the directions below. Place in a deep bowl and cover generously with boiling water. Let soak for at least 20 minutes.
Grind the cumin, cloves, allspice, oregano, and dried thyme (if using) together in an electric coffee or spice grinder or with a mortar and pestle.
Drain the soaked chiles. Working in batches as necessary, place them in a blender with the ground herbs and spices (add fresh thyme at this point if using), garlic, onion, vinegar, salt, and about 1/2 cup water (or enough to facilitate the action of the blades). Process to a smooth purée (about 3 minutes on high), stopping occasionally to scrape down the sides with a rubber spatula. With a wooden spoon or pusher, for the purée through a medium-mesh sieve into a bowl. It should have the consistency of a thick but still moist paste.
Season the pieces of goat or lamb with salt and pepper. Slather the seasoning paste all over the meat. Arrange in a large bowl (or any non-reactive container that's large enough), cover tightly with plastic wrap, and refrigerate overnight or for at least 4 hours. Remove from the refrigerator about 2 hours before beginning the cooking, to let the meat come to room temperature.
Preheat the oven to 325°F.
Choose a deep roasting pan or baking dish large enough to hold the meat snugly. Scatter half of the avocado leaves across the bottom of the pan and arrange the meat on them. Scatter the remaining leaves over the meat. Cover the pan (wrapping very tightly with several layers of foil if there is no lid) and bake 6 to 7 hours (4 to 4 1/2 hours for the lamb). The meat should be almost falling off the bone.

BIRRIA DE CHIVO ESTILO JALISCO (MEXICAN BRAISED GOAT)

Birria de Chivo Estilo Jalisco (Mexican Braised Goat) image

Goat meat marinated in a sauce with ancho chiles 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.

Provided by HildaM

Categories Soups, Stews and Chili Recipes Stews

Time 13h5m

Yield 16

Number Of Ingredients 24

Ingredients

3 ancho chile peppers
1 cup white vinegar
15 whole black peppercorns
1 (1 inch) piece fresh ginger root
2 garlic cloves, peeled
3 whole cloves
1 pinch dried marjoram
1 pinch ground cumin
1 pinch dried thyme
4 ½ pounds goat leg
2 pounds plum tomatoes
2 cups water
3 whole black peppercorns
2 garlic cloves, peeled
2 whole cloves
1 pinch dried marjoram
1 pinch dried thyme
1 pinch ground cumin
salt to taste
30 chiles de arbol
¼ cup white vinegar
10 whole black peppercorns
1 clove garlic, peeled
2 white onions, minced

Steps:

Bring a pot of water to a boil; add ancho chile peppers and cook for 5 minutes. Remove from heat and let chiles soak in the hot water until soft, about 10 minutes; drain.
Blend softened chiles, 1 cup vinegar, 15 peppercorns, ginger, 2 garlic cloves, 3 cloves, 1 pinch marjoram, 1 pinch cumin, and 1 pinch thyme in a blender until marinade is smooth. Strain marinade into a bowl.
Place goat in a bowl and pour in marinade, coating goat completely. Cover and refrigerate for 8 hours.
Preheat oven to 350 degrees F (175 degrees C). Transfer goat and marinade to a baking dish; cover with a lid or aluminum foil.
Bake in the preheated oven until goat is very tender, about 3 1/2 hours. Remove lid or foil and cook until goat is browned, about 15 minutes. Pour meat juices into a container and reserve. Cover the goat to keep warm.
Bring a large pot of water to a boil; add tomatoes and boil until soft, 5 to 10 minutes. Drain and let tomatoes cool until easily handled.
Peel tomatoes and place in blender with reserved goat juices, 2 cups water, 3 peppercorns, 2 garlic cloves, 2 cloves, 1 pinch marjoram, 1 pinch thyme, and 1 pinch cumin. Blend until meat sauce is smooth.
Pour meat sauce into a small saucepan and season with salt; bring to a boil. Reduce heat and simmer over low heat.
Bring a pot of water to a boil; add chiles de arbol and boil until soft, about 5 minutes. Drain.
Blend softened chiles with 1/4 cup vinegar, 10 peppercorns, 1 garlic clove, and salt until hot sauce is smooth. Strain into a glass.
Cut goat into bite-sized pieces and serve with a generous amount of meat sauce and hot sauce on the side. Sprinkle onion over goat.

Nutrition Facts : Calories 340.7 calories, Carbohydrate 38.4 g, Cholesterol 59.8 mg, Fat 2.9 g, Fiber 2.6 g, Protein 30.6 g, SaturatedFat 0.8 g, Sodium 105.4 mg, Sugar 2.7 g

Tips:

To make a flavorful and tender goat dish, choose a young goat (less than 1 year old) or kid goat (less than 6 months old) with little to no gamey smell.
Use a sharp knife to score the goat meat before marinating. This will help the marinade penetrate the meat more deeply and evenly.
Allow the goat meat to marinate for at least 2 hours, or up to overnight. The longer the meat marinates, the more flavorful it will be.
When grilling the goat meat, cook it over medium-low heat and turn it frequently to prevent burning.
Use a meat thermometer to ensure that the goat meat is cooked to your desired doneness. For medium-rare, cook to an internal temperature of 145°F (63°C); for medium, cook to 160°F (71°C); and for well-done, cook to 170°F (77°C).

Conclusion:

Goat meat is a delicious and versatile meat that can be prepared in a variety of ways. When cooked properly, goat meat is tender, flavorful, and lean. The recipes provided in this article offer a range of cooking techniques and flavors to suit different preferences. Whether you are grilling, roasting, or stewing goat meat, following these tips and recipes will ensure that you create a delicious and memorable meal.