Subj : One Pot meals - 09
To   : All
From : Dave Drum
Date : Mon Dec 12 2022 04:57:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Goat Birria (Jalisco-Style Goat Stew)
 Categories: Lamb/mutton, Chilies, Vegetables, Herbs
      Yield: 7 servings
 
      1    Dried guajillo chile;
           - stemmed
      1 c  Boiling water
      8    Tomatillos; husked, cored
      5 cl Garlic; unpeeled
      1 md White onion; halved, one
           - half minced
      1    Serrano chile; stemmed
    1/4 c  Cider vinegar
      2 ts Dried oregano
    1/2 ts Ground cinnamon
    1/2 ts Ground cumin
    1/4 ts Freshly ground black pepper
      1    (2") piece ginger; peeled,
           - thin sliced
      2 tb Canola oil
      3 lb Bone-in goat shoulder, in 3"
           - pieces
           Salt
  1 1/2 c  Chicken stock
    1/2 c  Rough chopped cilantro
           Corn tortillas; warmed, to
           - serve
           Lime wedges; to serve
 
  Heat a 6-qt. Dutch oven over medium-high. Add guajillo
  chile; cook, flipping once, until lightly toasted, 3-4
  minutes. Transfer to a blender, add water, and let sit
  until soft, about 30 minutes. Remove chile, discard stem
  and seeds, and return to blender; set aside.
  
  Return pot to medium-high; cook tomatillos, garlic,
  whole onion half, and serrano, turning as needed, until
  blackened all over, 12 - 15 minutes. Peel garlic and
  transfer to blender with remaining charred vegetables.
  Add vinegar, oregano, cinnamon, cumin, pepper, and
  ginger; purée until smooth.
  
  Add oil to pan; heat over medium-high. Season goat with
  salt and, working in batches, cook, turning as needed,
  until browned, 18 - 20 minutes. Transfer goat to a bowl;
  set aside. Add minced onion; cook until soft, 2 - 3
  minutes. Add reserved chile sauce; simmer until
  thickened, 4 - 6 minutes. Return goat to pan and add
  stock; boil. Reduce heat to medium; simmer, covered and
  stirring occasionally, until goat is tender, about 2
  hours. Using a slotted spoon, transfer goat to a cutting
  board. Let cool slightly; shred meat, discarding bones,
  and return to pan. Stir in cilantro; serve with
  tortillas and lime wedges.
  
  RECIPE FROM: https://www.saveur.com
  
  Uncle Dirty Dave's Archives
 
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.... It's a rare person who wants to hear what he doesn't want to hear.
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