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Bone-In Goat Cubes, thawed
QTY 2.2 lbs.
QTY 4 Cups
QTY 2 Tbsp.
WFF Coarse Sea Salt, to taste
Freshly Ground WFF Black Peppercorns, to taste
Small White Onion, skin-on
Garlic Cloves unpeeled
Fresh Tomatillos, washed
QTY 12 oz.
Small Serrano Chile, stem removed
Apple Cider Vinegar
QTY 2 Tbsp.
Canned Chipotle Pepper in Adobo
QTY 1 Tbsp.
QTY ½ tsp.
QTY 1 tsp.
QTY ½ Tbsp.
Small Red Onion, thinly sliced
Fresh Cilantro, chopped
QTY ½ Cup
Corn Tortillas, warmed
Birria Sauce: Preheat oven to 450°F. Place unpeeled onion, garlic, tomatillos, and Serrano chile on a sheet pan and roast in the oven, turning every 10 minutes for even charring on all sides, about 20-25 minutes. Remove from oven and let cool.
Remove charred skin from onion and garlic. Place in a blender along with the charred Serrano, tomatillos, vinegar, chipotle pepper, cinnamon, cumin, and oregano. Blend until smooth.
Goat: Using paper towels, pat dry the goat meat cubes. Over medium heat, heat the oil in a large Dutch oven or braising pan. Season the goat meat with salt and pepper and sear in batches about 4 minutes per side. Transfer batches of seared goat to a platter and return to pan once all meat is seared.
Add sauce for birria and chicken broth to pan scraping down brown bits with a whisk. Add goat meat and cover with lid. Reduce heat to medium-low and slowly cook for 3 hours or until meat falls off the bone.*
Using 2 large forks, shred the meat removing the bones from stew. Stir in the cilantro and garnish with thinly sliced red onion. Add additional chicken broth if needed. Serve warm with tortillas and lime wedges. *USDA recommends cooking goat to an internal temperature of 145°F.
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