Birria Estilo Sinaloa Carne De Cabrito Recipe 465 Recipes

BIRRIA ESTILO SINALOA -CARNE DE CABRITO RECIPE - (4.6/5)

Steps:

• ¿Cómo se prepara Birria estilo sinaloa? Para preparar la birria estilo sinaloa lo primero que vamos a hacer es triturar los dientes de ajo junto a la cebolla, el pimiento rojo, la cerveza, el vinagre y el comino. Cortamos la carne en tiras y añadimos encima la mezcla que hemos preparado. Dejamos macerar durante cuatro horas. A continuación, encendemos el horno a 200ºC para precalentarlo durante viente minutos. Trituramos la guindilla junto al orégano, los tomates, los clavos y la pastilla de caldo. Añadimos un vaso de agua. Colocamos en una cazuela de barro la carne macerada y la regamos con la mezcla que acabamos de preparar. Salpimentamos al gusto y añadimos unas gotas de aceite de oliva. Tapamos la cazuela de barro en la que estamos preparando la birria estilo sinaloa y horneamos a 200ºC durante treinta minutos.

BIRRIA DE CHIVO ESTILO JALISCO (MEXICAN BRAISED GOAT)

Steps:

• Bring a pot of water to a boil; add ancho chile peppers and cook for 5 minutes. Remove from heat and let chiles soak in the hot water until soft, about 10 minutes; drain.
• Blend softened chiles, 1 cup vinegar, 15 peppercorns, ginger, 2 garlic cloves, 3 cloves, 1 pinch marjoram, 1 pinch cumin, and 1 pinch thyme in a blender until marinade is smooth. Strain marinade into a bowl.
• Place goat in a bowl and pour in marinade, coating goat completely. Cover and refrigerate for 8 hours.
• Preheat oven to 350 degrees F (175 degrees C). Transfer goat and marinade to a baking dish; cover with a lid or aluminum foil.
• Bake in the preheated oven until goat is very tender, about 3 1/2 hours. Remove lid or foil and cook until goat is browned, about 15 minutes. Pour meat juices into a container and reserve. Cover the goat to keep warm.
• Bring a large pot of water to a boil; add tomatoes and boil until soft, 5 to 10 minutes. Drain and let tomatoes cool until easily handled.
• Peel tomatoes and place in blender with reserved goat juices, 2 cups water, 3 peppercorns, 2 garlic cloves, 2 cloves, 1 pinch marjoram, 1 pinch thyme, and 1 pinch cumin. Blend until meat sauce is smooth.
• Pour meat sauce into a small saucepan and season with salt; bring to a boil. Reduce heat and simmer over low heat.
• Bring a pot of water to a boil; add chiles de arbol and boil until soft, about 5 minutes. Drain.
• Blend softened chiles with 1/4 cup vinegar, 10 peppercorns, 1 garlic clove, and salt until hot sauce is smooth. Strain into a glass.
• Cut goat into bite-sized pieces and serve with a generous amount of meat sauce and hot sauce on the side. Sprinkle onion over goat.