{"id":5811,"date":"2024-10-28T13:47:27","date_gmt":"2024-10-28T13:47:27","guid":{"rendered":"http:\/\/isticharati.ma\/?p=5811"},"modified":"2024-10-28T13:47:27","modified_gmt":"2024-10-28T13:47:27","slug":"authentic-mexican-birria-de-chivo-goat-birria","status":"publish","type":"post","link":"https:\/\/isticharati.ma\/?p=5811","title":{"rendered":"Authentic mexican Birria de Chivo (Goat Birria)"},"content":{"rendered":"

\"\"<\/p>\n

Ingredients:<\/h1>\n

For the Marinade:<\/strong><\/p>\n

4-5 lbs goat meat (cut into large chunks)<\/p>\n

6 dried guajillo chiles, stemmed and seeded<\/p>\n

4 dried ancho chiles, stemmed and seeded<\/p>\n

1 cinnamon stick<\/p>\n

3-4 cloves<\/p>\n

1 tsp cumin seeds<\/p>\n

1 tbsp black peppercorns<\/p>\n

4 garlic cloves<\/p>\n

\u00bd medium onion<\/p>\n

1 bay leaf<\/p>\n

1 tsp dried oregano<\/p>\n

1 tsp dried thyme<\/p>\n

1 tsp marjoram<\/p>\n

1 cup white vinegar<\/p>\n

Salt to taste<\/p>\n

For Cooking:<\/strong><\/p>\n

6 cups water or beef broth<\/p>\n

1 tbsp vegetable oil<\/p>\n

Fresh cilantro and chopped onions (for garnish)<\/p>\n

Lime wedges<\/p>\n

\n

TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/h4>\n<\/div>\n
\n

<\/p>\n<\/div>\n

\"\"<\/p>\n

Directions:<\/h1>\n

Prepare the Marinade:<\/strong><\/p>\n

In a saucepan, bring water to a boil and add guajillo and ancho chiles. Boil for about 5 minutes or until softened, then remove from heat.<\/p>\n

In a blender, combine softened chiles, cinnamon stick, cloves, cumin seeds, black peppercorns, garlic, onion, bay leaf, oregano, thyme, marjoram, vinegar, and salt. Blend until smooth.<\/p>\n

Marinate the Meat:<\/strong><\/p>\n

Place the goat meat in a large bowl or dish. Pour the marinade over the meat, making sure each piece is well-coated. Cover and refrigerate for at least 4 hours, or ideally overnight, to allow the flavors to penetrate.<\/p>\n

Cook the Birria:<\/strong><\/p>\n

In a large pot, heat the vegetable oil over medium heat. Add the marinated meat along with any remaining marinade.<\/p>\n

Pour in the water or beef broth, ensuring the meat is fully submerged. Bring the mixture to a boil, then reduce the heat to low and cover.<\/p>\n

Simmer for 2-3 hours, or until the meat is tender and easily falls off the bone. Skim off any excess fat if needed during cooking.<\/p>\n

Serve the Birria:<\/strong><\/p>\n

Once the meat is tender, taste and adjust the seasoning if necessary. Serve hot, garnished with fresh cilantro, chopped onions, and lime wedges on the side.<\/p>\n

Enjoy:<\/strong><\/p>\n

Serve the Birria de Chivo<\/em> in bowls with some of the rich broth. Enjoy it with warm corn tortillas, or serve with a side of rice and beans for a complete meal.<\/p>\n

This Birria de Chivo<\/em> is a celebration of Mexican flavors, combining tender goat meat with a complex, spiced broth. Perfect for special occasions or a cozy family meal. \u00a1Buen provecho!<\/p>\n","protected":false},"excerpt":{"rendered":"

Ingredients: For the Marinade: 4-5 lbs goat meat (cut into large chunks) 6 dried guajillo chiles, stemmed and seeded 4 dried ancho chiles, stemmed and seeded 1 cinnamon stick 3-4 cloves 1 tsp cumin seeds 1 tbsp black peppercorns 4 garlic cloves \u00bd medium onion 1 bay leaf 1 tsp dried oregano 1 tsp dried […]<\/p>\n","protected":false},"author":1,"featured_media":5813,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-5811","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/5811","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5811"}],"version-history":[{"count":1,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/5811\/revisions"}],"predecessor-version":[{"id":5814,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/5811\/revisions\/5814"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/media\/5813"}],"wp:attachment":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5811"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5811"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5811"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}