Birria

Method

1. 1 Roast dried chilies, soak them for 20 minutes, then blend them with roasted tomatoes, vinegar, cinnamon, and cloves to make a thick adobo.
2. 2 Rub adobo all over the goat meat and marinate for 6 hours in the refrigerator.
3. 3 Simmer the meat with 900 ml of water over the lowest heat for 3 hours, keeping the water level just a gentle simmer to prevent the broth from becoming cloudy.
4. 4 Skim off the layer of red fat on the surface and set it aside; this liquid is consommé, not regular broth.
5. 5 Ladle the meat and broth into a bowl along with chopped shallots, cilantro, and lime; original birria is eaten as a soup, not as a sandwich filling.

With an appliance

• Pressure cooker 2 hr

  Replace step 3: simmer the goat meat with 900 ml of water under high pressure for 55 minutes, then release the pressure naturally for 20 minutes; keep step 4 as is, skim off the red fat separately after opening the lid so the consommé isn't greasy.