Slow Steamed Goat Or Lamb With Mild Chile Seasoningbirria De Chivo O De Carnero Recipes

Steps:

• Bring a pot of water to a boil; add ancho chile peppers and cook for 5 minutes. Remove from heat and let chiles soak in the hot water until soft, about 10 minutes; drain.
• Blend softened chiles, 1 cup vinegar, 15 peppercorns, ginger, 2 garlic cloves, 3 cloves, 1 pinch marjoram, 1 pinch cumin, and 1 pinch thyme in a blender until marinade is smooth. Strain marinade into a bowl.
• Place goat in a bowl and pour in marinade, coating goat completely. Cover and refrigerate for 8 hours.
• Preheat oven to 350 degrees F (175 degrees C). Transfer goat and marinade to a baking dish; cover with a lid or aluminum foil.
• Bake in the preheated oven until goat is very tender, about 3 1/2 hours. Remove lid or foil and cook until goat is browned, about 15 minutes. Pour meat juices into a container and reserve. Cover the goat to keep warm.
• Bring a large pot of water to a boil; add tomatoes and boil until soft, 5 to 10 minutes. Drain and let tomatoes cool until easily handled.
• Peel tomatoes and place in blender with reserved goat juices, 2 cups water, 3 peppercorns, 2 garlic cloves, 2 cloves, 1 pinch marjoram, 1 pinch thyme, and 1 pinch cumin. Blend until meat sauce is smooth.
• Pour meat sauce into a small saucepan and season with salt; bring to a boil. Reduce heat and simmer over low heat.
• Bring a pot of water to a boil; add chiles de arbol and boil until soft, about 5 minutes. Drain.
• Blend softened chiles with 1/4 cup vinegar, 10 peppercorns, 1 garlic clove, and salt until hot sauce is smooth. Strain into a glass.
• Cut goat into bite-sized pieces and serve with a generous amount of meat sauce and hot sauce on the side. Sprinkle onion over goat.

Steps:

• The Meat: Trim most of the fat from the meat.
• If it is a goat hindquarter cut into 2 pieces, severing it through the joint at the top of the leg.
• Place in a large, noncorrosive dish.
• The Chile Marinade: Heat a griddle or heavy skillet over medium heat.
• tea the chiles into flat pieces and toast them a few at a time, pressing them against the hot surface until they crackle and blister, then flip them over and repeat.
• Cover with boiling water, weight with a plate to keep them submerged and soak 30 minutes.
• Roast the garlic on the hot griddle until black on the outside, soft in the middle.
• Cool and peel.
• Drain the chiles and place in a blender jar with the garlic and vinegar.
• Add the cumin, pepper and salt and 3/4 cup water.
• Blend until smooth-then strain.
• Remove 1/2 cup, stir in the sugar, cover and set aside for the final glazing.
• spread the rest of the chile paste over the meat, cover and refrigerate for at least 4 hours or, preferably, overnight.
• Slow steaming: Preheat the oven to 325.
• Ser a roasting rack into a deep, wide stockpot.
• Make sure the rack is 1 inch off the bottom.
• Measure in 3 cups of water then lay the marinated meat on the rack and spread any remaining marinade over it.
• Add water to the masa harina to make a soft dough.
• Roll tennis ball-size pieces between your palms to make a 3/4 inch rope, then press them gently all around the top edge of your pot.
• Set the lid in place and press it into the masa to seal.
• Bake for 3 hours.
• Finishing the broth: Break the seal by tapping the hard masa with the back of a cleaver-watch out for the steam-and take off the lid; then carefully remove the tender meat.
• Take out the rack, spoon the fat off the broth and then measure it.
• You need at least 1 quart-if necessary, add water to bring it to that level.
• Pour the broth into a small saucepan.
• Puree the tomato in a blender or food processor, add it to the broth along with the oregano, cover and simmer over medium low heat for 20 minutes.
• Season with salt.
• Glazing and serving the birria: Shortly before serving, remove the bones, large pieces of gristle and excess fat from the meat, keeping the pieces of meat as large as possible.
• Set the meat on a baking sheet, brush lightly withthe reserved chile paste glaze, then bake for 10 minutes to set the glaze.
• Either present the meat on a large platter and pass the warm broth separately, or slice the meat across the grain and serve it in deep plates, awash in the broth.
• Mix the onion and cilantro, and pass the lime at the table.

Steps:

• With a sharp heavy knife, cut the hindquarter into 2 pieces through the joint at the top of the leg. Place it in a large deep non-metal dish.
• Heat a cast-iron skillet or a griddle over medium heat. Tear the chiles into flat pieces and toast them a few at a time, pressing them against the hot metal surface with a spatula until they crackle and blister. Turn to the other side and toast again. Transfer the chiles to a bowl, cover with hot water, and soak for 30 minutes. Meanwhile, toast the unpeeled garlic on the griddle until blackened outside and soft inside. Peel, discard the skins and transfer the softened cloves to a blender. Drain the soaking chiles, reserving the soaking liquid, and add them to the blender along with the vinegar. Add the cumin, black pepper, 1 teaspoon of salt, and 3/4 cup of the chile-soaking water. Blend until completely smooth, scraping down the sides as necessary. Push the paste through a medium strainer. Remove 1/2 cup of the paste, stir the sugar in, and set it aside for the final glazing. Spread the remaining chile paste over the goat, cover and refrigerate for at least 4 hours, preferably overnight.
• Preheat the oven to 325 degrees. Set a roasting rack inside a large Dutch oven or heavy casserole. The rack should rise 1-inch above the base of the pan, if it does not, prop it up with upside-down ramekins or small empty cans. Pour 3 cans of water in the bottom of the pan and place the goat on the rack.
• Add water to the masa harina mixture if necessary to make a soft dough. Roll tennis ball sized pieces of dough between your palms to make long ropes about 3/4-inch in diameter, then press them firmly all around the top edges of the baking dish. Set the lid in place and press it into the masa to make a firm seal. Bake the goat for 3 hours.
• Break the seal by tapping the hardened masa with a cleaver or a mallet, then remove the lid and carefully lift out the goat meat, which will be very tender.
• Remove the rack from the pan and spoon off the fat. Measure the broth: you will need 1 quart, so make up the level with water if necessary. Pour the broth into a small saucepan ad again skim off the fat. In a mortar and pestle or a food processor, puree the roasted tomatoes and add them to the broth. Add the oregano and simmer the mixture over medium-low heat, covered, for 20 minutes. Stir in 1/2 teaspoon of salt.
• While the broth is cooking, remove the bones, excess fat, and large baking sheet and brush with the reserved chile paste. Bake at 325 degrees for 10 minutes just to set the glaze and heat the meat through. Slice the meat across the grain and place it in large shallow heated bowls. Ladle over a generous amount of the broth and scatter a little diced onion and cilantro over each bowl. Serve with wedges of lime.