Birria (Mexican Goat and Chile Stew)


  • 6 whole cloves
  • ½ teaspoon each cumin seeds and dried Mexican oregano
  • 2 teaspoons piloncillo* or packed dark brown sugar
  • 3 tablespoons cider vinegar
  • 6 garlic cloves, unpeeled
  • 4 dried ancho chiles*
  • 8 dried guajillo chiles*
  • + 2 more ingredients
    • About 2 tsp. kosher salt
    • 5 pounds kid goat (cabrito) ribs*, cut into 3- to 4-in. pieces by a butcher

1. Put meat on a baking sheet, pat dry, then rub all over with 2 tsp. salt. 2. Bring 3 cups water to a boil in a large saucepan; cover and remove from heat. Meanwhile, stem chiles. Heat a cast-iron skillet or heavy frying pan over medium-high heat. Toast chiles in batches, pressing flat against ...

View full recipe at SpringPad


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