Hi! Any way to update this recipe? I believe it was created before our last major site update that resulted in funky symbols in place of text or letters. I’m sure I can figure it out, but don’t want to make any mistakes.
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Last edited by raywjohnson; February 5, 2024, 11:49 PM. -
Maybe Troutman has it saved somewhere intact? 🧐 and could repost it for everyone?-
CaptainMike I bet you use that line on all the boys...
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I saved it to paprika.
Troutman’s Birria De Chivo
Servings: Makes. 6 to 8 servings
Ingredients:
Ingredients-Adobo Marinade and base
4-5 pounds cubed goat meat with bone (if possible)
1/2 teaspoon Kosher salt per pound of meat for dry brining
6 – dried ancho chilies
5 – dried guajillo chilies
2 – dried pasilla chilies
3-4 – dried chilies de arbol (these can be hot so adjust accordingly)
1 – garlic head (6-8 cloves)
2-3 whole cloves, ground
1/2 - cinnamon stick, ground
2 – teaspoons Mexican oregano (regular works as well)
2 – teaspoons cumin powder
1 – teaspoon marjoram
2-3 – dried bay leaves
1 – inch fresh ginger root, peeled and rough chopped
1/2 - cup cider or white vinegar
1 to 1-1/2 – cups reconstituted pepper liquor
Ingredients – Consume
14 oz. can Muir Glen diced fire roasted tomatoes (or 4 roasted Roma tomatoes)
6 - garlic cloves
1 – white onion cut in half
3 – cups chicken stock
1 – cup reconstituted pepper liquor
Ingredients – For Tacos Presentation
20-24 – white corn tortillas
2 cups – white onion chopped
1 – bundle (about 1-1/2 cups) cilantro finely chopped
Favorite salsa
Lime wedges
Ingredients – For Quesotaco Presentation
20-24 – white corn tortillas
2 cups – quesdo asadero or Oaxaca melting cheese, shredded
2 cups – white onion chopped
1 – bundle (about 1-1/2 cups) cilantro chopped
Favorite salsa
Lime wedges
Directions:
Directions – Adobo Marinade & Meat Prep
Dry brine your meat overnight with the kosher salt. Either pre-smoke (no more than 1 hour) or brown your meat in a skillet to develop flavor before stewing. Set aside while you make your marinade.
Begin by cutting off the stems and opening up your dried chilies with a kitchen shear. Remove all of the seeds and any membranes. Rinse thoroughly as they tend to be dirty.
In a frying pan, quickly roast the chilies until they change color and become fragrant. Do them in batches to avoid burning.
Bring enough water to soak all the chilies to quick boil and remove from the heat, allowing it to cool a bit. Submerge the chilies into the hot water, cover and allow to steep, about 30-40 minutes. They should become very soft and pliable. Reserve 2-3 cups of the reconstituted liquor.
In a small pan toast your cloves and cinnamon until aromatic. Grind them into a powder.
Add the reconstituted peppers, the canned adobo sauce and all of the aromatics to a blender. Add the vinegar and enough pepper liquor to allow the contents to thoroughly blend into a soft paste. Strain the resultant paste into a bowl to remove the coarser pieces of pepper skin, seeds or other unblended matter. Dispose of the pulp.
In a large enough vessel, spread the meat out in an even layer and pour all of the marinade onto the meat. Work the marinade into and around each piece coating thoroughly. Cover with foil and allow to marinate in your refrigerator at least 3 hours but preferably overnight.
Directions – Stewing the Meat
Allow your marinated meat to come up to room temperature. Add the meat and all the marinade to a Dutch oven and add enough water to completely cover the meat. Nestle in the garlic cloves and onion halves.
Either cook on your stovetop or place in a 350* oven for at least 3 hours or until the meat is soft and completely rendered. At certain intervals skim the top of the liquid of the foamy fat and oil. Separate and reserve the chile oil for later use.
Once the meat is completely rendered, remove to a chopping board and either shred or finely chop. Set aside while you prepare the consume.
Directions – The Consume
Remove the large pieces of onion from the cooking broth and place them in your blender. Add the tomatoes and garlic and blend until liquefied.
Strain the thickened cooking liquid of the remaining pulp and bits of meat and bone. Your concentrated broth should have thickened and reduced down to about 3 cups.
Add the tomato, onion, and garlic blend to the cooking broth. Also add the chicken stock and reconstituted pepper liquor. Check for salt or other seasoning at this point.
Bring the combined consume to a slow boil, reduce the heat and simmer for about 20-30 minutes.
Turn off the heat and add your shredded meat back to the consume.
Directions – Classic Taco Assembly
As mentioned above, most Mexicans simply make tacos out of the stewed meat adding consume juices over the top. Assemble your tacos in like manner by placing your stewed meat into one or two warmed up corn tortillas. These can get sloppy so I recommend two tortillas.
Top with the onion-cilantro garnish and your favorite salsa. Serve with lime wedges.
Serve with a dipping bowl of consume laced with the onion-cilantro garnish. Dip your tacos into the consume while eating. Have plenty of napkins at your disposal !!
Optionally serve the consume in a bowl and enjoy as a soup. It's that good !!!
Directions – Quesotaco Assembly Option
On a flat top or non-stick skillet, fry two tortillas that have been dipped in your reserved chile oil and consume blend.
Add some of the shredded cheese to the top of one and flip the other tortilla on top of that to fuse the two together. Continue to fry both sides until they begin to crisp up.
Add some of the stewed meat, a bit of consume, a good amount of cheese topped off with a teaspoon of the onion-cilantro garnish.
Carefully fold the taco and continue to fry until the desired degree of crispness is achieved. Repeat.
Serve once again with a dipping bowl of consume, your favorite salsa, some lime wedges and lots of napkins. Enjoy !!
Source: https://pitmaster.amazingribs.com/fo...irria-de-chivo
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Here's the Paprika file (note I changed "goat meat" to just "cubed meat" for those of us that are unauthentic (inauthentic?)..):
Last edited by Bob K; February 4, 2024, 08:26 PM.Comment
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I was able to edit the post title to remove the symbols, but upon trying to remove the symbols from the main text within I get an error saving the edited topic. Not sure what's up. We'll get the big guns on it.Comment
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RayJ was able to fix it, it needed tweaked in the database via a query due to double encoding. That's the quick story behind the weird symbols and the inability to edit it.Comment
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