Photograph of the finished Birria

Mexico · Lẩu dê om ớt Birria

Birria

3 hr 40 min Hands-on time + 6 hr waiting
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Goat meat Goat meat 1.3 lb
  • Photograph of Mexican dried chillies Mexican dried chillies 16
  • Photograph of Tomato Tomato 4
  • Photograph of Rice vinegar Rice vinegar ⅓ cup
  • Photograph of Cinnamon Cinnamon 4 bars
  • Photograph of Cloves Cloves 8 buds
  • Photograph of Shallots Shallots 1.2
  • Photograph of Coriander Coriander 0.7 oz
  • Photograph of Lime Lime 2

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.

Start cooking