Mexican: Birria de Chivo

Recipe by Paul Young <info@cooking-with-paul.com>

(serves 6)

Ingredients:

• 3 lb goat meat (leg preferred)
• 1 tablespoon salt
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 3 cups water (more if needed)
• 4 guajillo chilis
• 4 ancho chilis
• 2 tablespoons olive oil, divided
• 1 yellow onion, chopped
• 12 cloves garlic, minced
• 3 cups carrots, diced
• 2 cups celery, diced
• 1 tablespoon beef base
• 1 tablespoon vegetable base
• 1 tablespoon dried thyme
• 1 tablespoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon cinnamon powder
• 1 teaspoon ground cloves
• 1 tablespoon ginger paste
• 2 tablespoons apple cider vinegar
• 14 oz can diced tomatoes
• Salt and pepper (to taste)
• 2 tablespoons paprika (more if desired)
• Garnish: lime wedges (quartered), jalapeno slices, avocado slices, chopped yellow onions, and/or chopped cilantro (optional)

Procedure:

1. Combine goat, water, salt, onion powder, garlic powder in soup pot; bring to boil then let simmer for 4 hours (or cook under pressure for 45 minutes); add more water if needed
2. Remove the meat and refrigerate overnight
3. Transfer stock to smaller container and refrigerate overnight; skim off the solidified grease on top of the stock the next morning; set aside both the grease and the stock
4. Prep the chilis: cut open the dried chilis and remove the seeds; add 1 teaspoon olive oil to a skillet and pre-heat over medium heat; add chilis to the heated skillet and toast for about 1-2 minutes per side (toss the peppers often so they don't burn)
5. Remove the chilis and transfer to a bowl of hot water; soak until soft (at least 20 minutes or longer); discard the water and set aside the chilis
6. Add the chilis and skimmed stock to a blender, blend until pulverized
7. Start the stew in a soup pot: saute onions and garlic in a little grease from the stock
8. Add blended stock to the pot, add more water (if needed) to make about 4 cups of stock
9. Bring pot to boil, add carrots, celery, beef base and vegetable base; lower the heat and simmer for 20 minutes
10. Shred the goat meat and add it to the stew
11. Add thyme, oregano, cumin, cinnamon powder, ground cloves, ginger paste, apple cider vinegar, diced tomatoes
12. Bring stew to a boil and simmer for 20 minutes
13. Add salt and pepper to taste
14. Add paprika for color
15. Serve in individual bowls and top with your favorite toppings (if desired)
16. Optional: use the meat for taco filling