Birria (Mexican Goat and Chile Stew) Recipe – Sunset Magazine

Name: Birria (Mexican Goat and Chile Stew) Recipe – Sunset Magazine
Total time: 300 min
Ingredients: 5 pounds kid goat (cabrito) ribs*, cut into 3- to 4-in. pieces by a butcher; About 2 tsp. kosher salt; 8 dried guajillo chiles*; 4 dried ancho chiles*; 6 garlic cloves, unpeeled; 3 tablespoons cider vinegar; 2 teaspoons piloncillo* or packed dark brown sugar; 1/2 teaspoon each cumin seeds and dried Mexican oregano; 6 whole cloves; 1 cup drained canned fire-roasted tomatoes or 2 fresh tomatoes, roasted in a frying pan until browned

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Birria (Mexican Goat and Chile Stew)

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Ingredients

5 pounds kid goat (cabrito) ribs*, cut into 3- to 4-in. pieces by a butcher
About 2 tsp. kosher salt
8 dried guajillo chiles*
4 dried ancho chiles*
6 garlic cloves, unpeeled
3 tablespoons cider vinegar
2 teaspoons piloncillo* or packed dark brown sugar
1/2 teaspoon each cumin seeds and dried Mexican oregano
6 whole cloves
1 cup drained canned fire-roasted tomatoes or 2 fresh tomatoes, roasted in a frying pan until browned