Jalisco-style birria or braised goat meat Recipe (Birria Tapatía)

Ingredients:
● 4 lb. goat meat, cut down to 1 inch pieces approximately
● 2 lb. of pork shoulder or pork ribs meat cut into 1 inch pieces approximately
● 4 ancho chiles cleaned and seeds removed
● 6 guajillo chiles roasted, seeds removed
● 5 serrano chiles roasted, seeds removed
● 8 Roasted bell peppers
● 1 cup vinegar
● 20 crushed black peppercorns
● 8 roasted garlic cloves crushed
● 1 teaspoon oregano.
● cooking salt to taste
● 4 roasted maguey leaves; simply omit if you cannot find them
● dough to seal the pot
● 2 lb. of roasted tomatoes
● 3 tablespoons butter
● 2 cups finely chopped onions
● 1 tablespoon of oregano to serve.

Making this recipe:

For the sauce:

In a skillet, over high heat setting, roast your chilies until they are slightly browned. The ideal thing is to roast them using a barbecue or gas stove, if you have them.

Using a food processor, blend together all the chiles with the garlic, pepper, oregano, salt and vinegar.

Put all the meat pieces in the pot you will use to cook the birria. Pour over the meat enough sauce we just did until all the meat is completely covered in the sauce.

Close the pot, marinate overnight in the refrigerator.

The next day put the maguey leaves at the bottom of the pot if you have them;

                                                                                                    ------Diego

Recipe gathered from .http://www.mexicanrecipes.me/birria.htm