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Birria de Chivo

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"Nice tender meat in a stew perfect for making birria tacos. Enjoy with corn tortillas, diced onion, and chopped cilantro."
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Ingredients

8 h 40 m servings 208 cals
Original recipe yields 18 servings

Directions

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  1. Heat a dry skillet over medium heat. Toast chiles until fragrant, about 20 seconds. Transfer to a heat-proof container with a lid. Bring 5 cups of water to a boil and pour over chiles until just covered. Cover the container and set aside for 20 minutes.
  2. Pour chicken broth into a slow cooker set on Low. Add goat meat, onion, garlic, salt, oregano, thyme, cumin, allspice, whole cloves, black pepper, and bay leaves.
  3. Combine tomatoes, vinegar, and tequila in a blender and process until smooth. Add drained chiles and blend until as smooth as possible. Use a spoon to push the mixture through a small-holed strainer and add to the slow cooker; discard anything remaining in the strainer.
  4. Cover the slow cooker and cook until meat is tender, 8 to 10 hours. Skim fat and strain juices before serving.

Nutrition Facts


Per Serving: 208 calories; 4.3 g fat; 7.8 g carbohydrates; 31.8 g protein; 85 mg cholesterol; 974 mg sodium. Full nutrition

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