Photograph of the finished Birria de chivo

Mexico · Thịt dê om ớt khô Birria

Birria de chivo

4 hr Hands-on time + 12 hr waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Goat meat Goat meat 4.4 lb
  • Photograph of Mexican dried chillies Mexican dried chillies 7.1 oz
  • Photograph of Rice vinegar Rice vinegar ⅔ cup
  • Photograph of Fennel seeds Fennel seeds 1.1 oz
  • Photograph of Cinnamon Cinnamon 4 bars
  • Photograph of Garlic Garlic 4
  • Photograph of Bay leaf Bay leaf 12 leaves
  • Photograph of Banana leaves Banana leaves 16 leaves
  • Photograph of Onion Onion 2.4
  • Photograph of Dried oregano leaves Dried oregano leaves 1.1 oz

Method

  1. 1 Soak dried chilies and then grind them with vinegar, garlic, cumin seeds, and cinnamon to make a thick marinade.
  2. 2 Rub the goat meat thoroughly with the marinade and refrigerate for 12 hours.
  3. 3 Line the pot with banana leaves, then arrange the meat on top and cover with banana leaves.
  4. 4 Wrapping the goat in banana leaves is a traditional method in birria, allowing the fragrant aroma of the leaves to infuse into the meat throughout the three-hour simmering process.
  5. 5 Place a rack over the water at the bottom of the pot so the meat is steamed by steam, not submerged in water.
  6. 6 Simmer the meat over low heat for 3 hours, then shred it and use the liquid that has collected at the bottom as a dipping sauce.

With an appliance

  • Pressure cooker 2 hr 20 min

    Replace step 6: apply high pressure for 55 minutes, then release the pressure naturally; continue wrapping in banana leaves as usual.

Start cooking