Jalisco
Birria de chivo
Goat stewed in chilli broth, then tacos dunked in the red broth and crisped. Messy and glorious.
150 minTime
46 gProtein each
mediumSpice
Make it your way
Grandma's wayJalisco goat birria with quesotacos.
The original454kcalsame
46 gproteinsame
8 gfibresame
150minutessame
Birria de chivo.
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Toast the chillies briefly and soak in hot water 15 minutes. Char tomato and half the onion in a dry pan.
- 2Blend chillies, charred tomato and onion, garlic, vinegar, spices, oregano and ginger with a cup of water. Strain over the mutton, salt and marinate 1 hour or overnight.
- 3Pressure cook the mutton with bay leaves and the remaining water for 10 whistles, then let pressure release naturally.
- 4Lift out the meat and shred it. Skim the red fat from the broth into a bowl and season the broth.
- 5Dip tortillas in the fat, lay on a hot tawa, add meat and cheese, fold and cook until crisp on both sides.
- 6Serve with cups of hot consommé topped with chopped onion, coriander and lime.
Serve it like this
Serve three crisp tacos on a plate beside a mug of hot consommé topped with onion and coriander, lime wedges alongside.
