| Level: | Intermediate |
| Total: | 3 hr 45 min |
| Active: | 1 hr |
| Yield: | 10 servings |
Ingredients
- 15 pounds goat meat, cut into chunks
- 5 gallons water
- 8 ounces dried California chiles, stemmed but not seeded
- 3 cloves garlic
- 1/2 white onion
- 1/2 cup kosher salt
- 1/3 cup whole allspice
- 1/3 cup whole cloves
- 1/3 cup whole black peppercorns
- 1 tablespoon ground cinnamon
- Corn tortillas
- Mozzarella cheese
Instructions
- For the goat meat birria: Add the goat meat and water to a large pot. Add the salt and bring to a boil. While the meat is cooking, put the chiles into a pot, cover with 2 liters of hot water and let them rehydrate for about 30 minutes.
- Next, blend the garlic, onion, allspice, cloves, pepper and cinnamon. Add in the chiles and the soaking water from the pot to the blender and blend. Once the goat comes to a boil, add in the blended birria sauce. After all the ingredients are incorporated, let simmer on low until very tender, about 3 hours. Shred or chop the meat. Reserve the cooking sauce.
- For the quesataco: Preheat a grill on medium heat. Dip only one side of each tortilla in the birria cooking sauce and place on the grill. Next, add 1/2 ounce mozzarella cheese and 2 ounces goat meat per tortilla. Let cook until golden brown, about 5 minutes. Serve.
Reviews
Took a bit of thought to scale this down to what I wanted to cook (cut it down to make 1/4 of the amount). SO well worth it!!! Excellent goat birria recipe. Also works good with lamb.