Braised Goat Birria, Cabbage, Red Peanut Salsa & Handmade Queso Fresco


 

ingridents:

Goat:

      • 30 pounds goat leg, bone in
      • 20 ancho chiles
      • 2 heads garlic
      • 2 tablespoons peppercorns
      • Sea salt, to taste
      • 1 quart water
      • 1/4 teaspoon Mexican oregano

Peanut Salsa:

      • 3 cups roasted peanuts
      • 8 guajillo chiles
      • 1/8 teaspoon cumin
      • 1/4 cup apple cider vinegar
      • 1 quart water
      • 10 cloves roasted garlic
      • 1 roasted tomato

Black Beans:

      • 10 pounds raw black beans
      • 6 sprigs Epazote
      • 2 heads roasted garlic
      • 2 cups unrefined pork lard + extra for caramelizing onion
      • 3 white onions, diced
      • 20 avocado leaves
      • Salt, to taste

directions:

 

Goat:

      1. Blend and strain anchos, garlic, water, salt, oregano and peppercorns. Add to goat and place in deep pan. Cover almost all the way with water and place in 250 degrees Fahrenheit oven for 12 hours.

Salsa:

      1. Blend and strain all ingredients and check for seasoning. Some more water or vinegar may be needed.

Beans:

      1. Place beans in large pot, add 5 gallons of water. Drop in garlic, pork lard and Epazote; boil for 2 hours or until tender. Strain from liquid and reserve.
      2. In wide pot heat more pork lard and caramelize onion. Add beans and lightly mash. Blend avocado leaves with reserved liquid and strain into beans. Bring to a preferred consistency and season with salt.

Source: http://www.bravotv.com/foodies/recipes/braised-goat-birria-cabbage-red-peanut-salsa-amp-handmade-queso-fresco

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