There's no better meat for birrias tacos than this goat stew flavored with three kinds of dried chiles, a robust spice mixture, and a shot of tequila.
Preparation Time
30 mins
Cooking Time
8 hr
Total Time
8 hr 30 mins
Calories
208 Calories
Recipe Instructions
Step 1
Heat a dry skillet over medium heat. Toast chiles until fragrant, about 20 seconds. Transfer to a heat-proof container with a lid. Bring 5 cups of water to a boil and pour over chiles until just covered. Cover the container and set aside for 20 minutes.
Step 2
Pour chicken broth into a slow cooker set on Low. Add goat meat, onion, garlic, salt, oregano, thyme, cumin, allspice, whole cloves, black pepper, and bay leaves.
Step 3
Combine tomatoes, vinegar, and tequila in a blender and process until smooth. Add drained chiles and blend until as smooth as possible. Use a spoon to push the mixture through a small-holed strainer and add to the slow cooker; discard anything remaining in the strainer.
Step 4
Cover the slow cooker and cook until meat is tender, 8 to 10 hours. Skim fat and strain juices before serving.
Ingredients
1 teaspoon ground allspice
ground black pepper to taste
4 teaspoons salt
1 large onion, diced
4 whole cloves
5 bay leaves
3 teaspoons dried oregano
12 cloves garlic, minced
2 teaspoons ground thyme
8 dried ancho chiles - stemmed, seeded, and cut into strips
8 dried guajillo chiles - stemmed, seeded, and cut into strips
2 dried cascabel chiles - stemmed, seeded, and cut into strips
