Birria de chivo

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.