Entree: Mexico – Durango & Zacatecas – Birria de Borrego (Slow-braised spiced young goat stew served with its savory consommé for tacos or eating as a stew)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 3 hrs

Total 3 hrs 30 min

Ingredients

- 3 lb (1.36 kg) goat shoulder or lamb shoulder, cut into large pieces
- 6 dried guajillo chiles, stems and seeds removed (about 30 g)
- 3 dried ancho chiles, stems and seeds removed (about 25 g)
- 2 dried árbol chiles, stems removed (about 4 g) — adjust for heat
- 1 tbsp (15 ml) vegetable oil
- 1 large white onion, quartered, about 10 oz (280 g)
- 6 cloves garlic, about 18 g
- 1 tbsp (15 ml) apple cider vinegar
- 2 tsp (4 g) ground cumin
- 1 tsp (2 g) dried Mexican oregano
- 1/2 tsp (1 g) ground cloves or 3 whole cloves
- 1 small cinnamon stick (about 3 g)
- 2 bay leaves
- 4 cups (960 ml) beef or lamb broth, plus additional water if needed
- 1.5 tsp (8 g) sea salt, plus more to taste
- 1 tsp (2 g) black pepper
- 12 corn tortillas, about 12 oz (340 g), for serving
- 1 cup (140 g) chopped white onion (for garnish)
- 1 cup (30 g) chopped cilantro (for garnish)
- Lime wedges for serving

Instructions

1. Toast the dried guajillo, ancho, and árbol chiles in a dry skillet over medium heat until fragrant and lightly puffed, about 30–60 seconds per side; be careful not to burn. Transfer to a bowl and cover with hot water; soak 15–20 minutes until softened. Reserve 1/2 cup (120 ml) soaking liquid and discard seeds and stems.
2. In a blender, combine the softened chiles, reserved soaking liquid, quartered onion, garlic cloves, apple cider vinegar, cumin, oregano, cloves, cinnamon stick, 1/2 tsp salt, and 1/2 tsp pepper. Blend to a smooth adobo, adding up to 1/4 cup (60 ml) water or broth if needed.
3. Heat the vegetable oil in a large heavy pot or Dutch oven over medium-high heat. Season the goat pieces with remaining salt and pepper and brown in batches until deeply colored on all sides, about 6–8 minutes per batch. Remove and set aside.
4. Pour the chile adobo into the pot and cook 2–3 minutes to bloom the spices, stirring. Return the browned goat pieces to the pot, add the bay leaves and pour in the broth to just cover the meat (add water if necessary). Bring to a simmer.
5. Reduce heat to low, cover, and braise gently for 2.5–3 hours, or until the meat is very tender and easily shreds with forks. Skim excess fat if desired and adjust seasoning with salt and a splash of vinegar to brighten.
6. Remove the meat and shred into bite-sized pieces. Strain the cooking liquid into a bowl to create a clear consommé; skim fat and keep warm. Reduce some consommé over medium heat if you prefer a more concentrated broth for dipping.
7. To serve as tacos: warm corn tortillas, dip each briefly into the consommé, fill with shredded birria, and top with chopped onion and cilantro. Serve with a cup of consommé and lime wedges for squeezing.
8. To serve as stew: ladle birria and meat into bowls, spoon consommé over the top, garnish with onion, cilantro, and lime, and offer warm tortillas on the side.