Entree: Mexico – Chiapas – Chanfaina (Hearty Chiapanecan stew of goat and mixed offal simmered in a spiced chile‑tomato and achiote sauce)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 30 min

Total 2 hrs

Ingredients

- 1 1/2 lb (680 g) goat shoulder or lamb shoulder, trimmed and cut into 1-inch (2.5 cm) cubes
- 8 oz (225 g) mixed offal (liver and heart), trimmed and coarsely chopped
- 3 tbsp (45 ml) vegetable oil or lard
- 1 large white onion, chopped (about 200 g)
- 4 garlic cloves
- 3 dried guajillo chiles, stems and seeds removed
- 1 dried ancho chile, stem and seeds removed
- 2 medium Roma tomatoes or plum tomatoes, quartered (about 300 g)
- 1 tbsp (15 g) achiote paste
- 2 tbsp (30 ml) white vinegar
- 3 cups (720 ml) beef or chicken stock
- 1 tsp (2 g) ground cumin
- 1 tsp (1 g) dried Mexican oregano
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 1/4 cup (15 g) fresh cilantro, chopped, for garnish
- 1 lime, cut into wedges, to serve
- 8 corn tortillas, warmed (approx. 8 oz / 225 g) or cooked white rice as accompaniment

Instructions

1. Prepare chiles and sauce: place guajillo and ancho chiles in a bowl and cover with hot water to soften, about 15 minutes. Drain and transfer chiles to a blender with tomatoes, garlic, 1/4 of the chopped onion, achiote paste and 2 tbsp (30 ml) vinegar; add a splash of stock and blend to a smooth purée. Strain if desired and set aside.
2. Brown the meat: heat 3 tbsp (45 ml) oil in a large heavy pot over medium-high heat. Add the cubed goat shoulder and brown on all sides, working in batches to avoid crowding, about 6–8 minutes. Remove browned meat and set aside. Add chopped offal to the pot and brown briefly, about 3 minutes; remove and set aside with the meat.
3. Sofrito base: reduce heat to medium, add remaining chopped onion and sauté until translucent, about 5–6 minutes. Stir in ground cumin and oregano and cook 30 seconds to bloom the spices.
4. Combine and braise: return browned meat and offal to the pot. Pour the blended chile-tomato-achiote sauce over the meat, then add the bay leaf and 3 cups (720 ml) stock to nearly cover. Bring to a gentle boil, then reduce heat to low, cover partially and simmer 1 to 1 1/2 hours until meat and offal are very tender and sauce has reduced. Stir occasionally and skim any foam.
5. Final seasoning: taste and adjust salt and pepper; for more acidity add a splash more vinegar or a squeeze of lime. If sauce is too thin, simmer uncovered until desired consistency is reached.
6. Serve: discard bay leaf, garnish with chopped cilantro and serve hot with warmed corn tortillas or rice and lime wedges.