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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. The Meat: Trim most of the fat from the meat. | 2. If it is a goat hindquarter cut into 2 pieces, severing it through the joint at the top of the leg. | 3. Place in a large, noncorrosive dish. | 4. The Chile Marinade: Heat a griddle or heavy skillet over medium heat. | 5. 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. | 6. Cover with boiling water, weight with a plate to keep them submerged and soak 30 minutes. | 7. Roast the garlic on the hot griddle until black on the outside, soft in the middle. | 8. Cool and peel. | 9. Drain the chiles and place in a blender jar with the garlic and vinegar. | 10. Add the cumin, pepper and salt and 3/4 cup water. | 11. Blend until smooth-then strain. | 12. Remove 1/2 cup, stir in the sugar, cover and set aside for the final glazing. | 13. spread the rest of the chile paste over the meat, cover and refrigerate for at least 4 hours or, preferably, overnight. | 14. Slow steaming: Preheat the oven to 325. | 15. Ser a roasting rack into a deep, wide stockpot. | 16. Make sure the rack is 1 inch off the bottom. | 17. Measure in 3 cups of water then lay the marinated meat on the rack and spread any remaining marinade over it. | 18. Add water to the masa harina to make a soft dough. | 19. 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. | 20. Set the lid in place and press it into the masa to seal. | 21. Bake for 3 hours. | 22. 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. | 23. Take out the rack, spoon the fat off the broth and then measure it. | 24. You need at least 1 quart-if necessary, add water to bring it to that level. | 25. Pour the broth into a small saucepan. | 26. 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. | 27. Season with salt. | 28. 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. | 29. Set the meat on a baking sheet, brush lightly withthe reserved chile paste glaze, then bake for 10 minutes to set the glaze. | 30. 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. | 31. Mix the onion and cilantro, and pass the lime at the table. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
young goat meat	1	piece	bone	-	-	-	-
chile guajillos	12		stemmed seeded deveined	-	-	-	-
garlic	6	cloves		26.82	5.9508	1.1448	0.09
cider vinegar	3	teaspoons		3.15	0.1395	0.0	0.0
cumin	1/4	tablespoon	ground	5.625	0.6636	0.2671	0.33399999999999996
black pepper	3/4	teaspoon	ground	4.3298	1.1031	0.1792	0.0562
salt	1	teaspoon		-	-	-	-
sugar	2	teaspoons		36.708	9.1816	0.0	0.0
masa harina	1 3/4	3/4	mixed	-	-	-	-
tomato	1		ripe roasted peeled cored	41.86	9.282	2.184	0.364
oregano	1	teaspoon		2.65	0.6892	0.09	0.0428
salt	1/2	teaspoon		-	-	-	-
onion	1			28.0	6.537999999999999	0.77	0.07
coriander	3	teaspoons		0.23	0.0367	0.0213	0.0052
lime	2			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.