Birria

Birria is a delicious stew that originally came from Jalisco, Mexico. The traditional meat used is Chivo which is goat, however you can use beef as well. My family usually makes this on Christmas Eve, make this and enjoy. I hope everyone has a Happy Holidays!! This makes enough for 8-10 people.

Let's get started.

Birria 

10 Lbs. Chivo or Beef Chuck

8 Roma Tomatoes

10 Ancho Chilies

10 Guajillo Chilies

10 Pasilla Chilies

16-18 Cloves of Garlic

1 Yellow Onion

2 Tbsp. Oregano 

5 Bay Leaves

1 Tbsp. Cumin

1 Tbsp. All Spice 

1 Cinnamon Stick

2 Tbsp. Beef Bouillon Powder

Kosher Salt

Freshly Ground Black Pepper 

2 Tbsp. Vegetable Oil

In a pot add in the tomatoes, ancho chilies, guajillo chilies, and pasilla chilies, cover with water and bring to a boil. Allow to boil for 7-10 minutes. Then remove from heat and allow to cool slightly. 

Add chilies into a blender along with the onion, garlic, oregano, cumin, all spice, a good pinch of salt, freshly ground black pepper and blend until smooth. Set aside. 

Season the goat pieces with salt and pepper all over. 

In a large stock pot, add in the vegetable oil, and using medium high heat, working in batches sear all sides of the goat. 

Add all of the goat back into the pot and cover with water, add in bay leaves, cinnamon stick, and the beef bouillon powder. Bring to a boil and remove the scum the rises up at the top. Lower heat and allow to simmer for 45 minutes.

Add in the blended chilies into the pot. Allow to simmer for an additional 2 hours or until the goat is falling apart. Taste and adjust seasoning if needed.

Serve along homemade rice and beans or remove meat and shred and serve on tacos with the broth on the side. 

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