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Wow... made my first batch ever of beef birria. Wow, my house smells good and I need a nap. It was wonderful. I will post the recipe later.

Way too many gringos either are opposed to the idea of eating goat, or have never tried it. Anyone in the LA county area, especially the valley and North should check out this restaurant in that the proprietor, who grew up in Yucatan, has been serving goat on his menu for decades.
http://www.oscarslapaz.com/

It's really good stuff... my wife's grandfather on her fathers side, used to cook goat ...

We would dig a hole or pit in one of her uncle's back yard, get a bed of coals.. put it in and then cover with dirt....

Could have been some of the other excellent food.. (all on my wife's fathers side were cooks/chefs)... her aunt still teaches nutrition at San Diego State... and has written cook books... based on their family recipes... but, think it was just good meat... myself...

Wouldn't turn down some good goat... just don't ask me to do the "dirty deed"

You don't have to cook this with goat meat, it works very well with beef stew meat or meat from a pork butt. Here's my recipe man.... you will die for this stuff:

Ingrediants:

For the dried chili's -Three Chili Picoso Nuevo Mexico, Three Chili California and Two Pasilla Ancho chili's.

One package of Birria Mixto spices (look for the bay leaves in this package). If this mix is not finely chopped up, grind it up for the marinade... save the bay leaves for the soup pot!!

2 pounds (1 Kilo) of stew meat (chopped up meat) ... Pork also works well, a pork butt chopped up is good too.

6 garlic cloves - minced or chopped up

1 tsp oregano

1/2 tsp ground cumin

1 tsp ground thyme

1/4 tsp cinnamon

3 bay leaves

1 tsp salt

1 onion coarsley chopped

2 teaspoons red-wine vinegar

Water (enough to cover the meat after searing)

For serving the bowl of stew:
1 cup chopped onion and chopped cilantro

Tortillas on the side

Take the mixed birria spices and mix them with cooking oil and mix the stew meat all around that over night (marinade them).

Ready to cook it up:
Clean the dried chili's out, removing the stem and all of the seeds. I cut them open with a sizzor and clean them out. (Please, don't put your fingers near your eyes after doing this without washing your hands, ouch)

Put all the cleaned out dried peppers in very hot water for 15 to 20 minutes to soften them up. When this is done, take all of the peppers and put the red wine vinagar into the blender with the softened peppers (along with a tiny bit of the hot water from the peppers) and blend them up into a paste.

While the chili's are getting soft in the hot water, in a large pot, take the marinaded stew meat out and brown them up in some olive oil (garlic olive oil if you have it).

After browning the meat, add enough water to just cover the meat and add the chopped onion, garlic, bay leaves, thyme and oregano to the water. Also, add the pepper paste from the blender.

Remove from the stove top and cover the pot and put it in the oven at 350 degrees. Cook for at least 2 hours, checking and stirring now and then.

I finish mine off on the stove top with the lid off and remove any unwanted liquid. Before you finish them off on the stove top, take the meat out, place into a large bowl, and pull it all apart and put it back in the broth. I use two forks for this. Even after this, you can use a slotted spoon to mash them up in the pot. This is a must!! It releases all of the flavors.

Tip: I add some Goya Sazon powder (con cilantro y tomate) at the end... two packets.

Serve in the bowl with chopped cilantro and finely chopped onions. Wow!

You will NOT be disappointed!
Bob H

I love birria. Especially on a cold winter day with fresh, hot tortillas....

I make no claim as an expert. However, having traveled extensively throughout Mexico over the years, the first time I recall seeing Birria de res was in Northern Baja.

Birria de Res.... Chucheman.... yes

http://www.youtube.com/watch?v=i-EspMvfaM4

Nothin' like a good birria de goat...I love the stuff. Someone posted that gringos are leary about eating goat but once they've tried it, most are hooked.

Oh, I've had the birria make with goat meat in Ensenada. What's the name of that place with the long last name? Anyway, it was great.

But, I must tell you, Birria is great with any meat!! I will try it next making it with chopped up pork butt!

Originally Posted by Bob H

Oh, I've had the birria make with goat meat in Ensenada. What's the name of that place with the long last name? Anyway, it was great.

But, I must tell you, Birria is great with any meat!! I will try it next making it with chopped up pork butt!

You are so right. I've also sauteed shrimp, lobster, and tuna in the birria sauce. Good eatin'.

Originally Posted by bahiafalsa

You are so right. I've also sauteed shrimp, lobster, and tuna in the birria sauce. Good eatin'.

Wow, that's sounds fantastic! I must try that.

I have discovered that when I cook Mexican food that you can easily substitute beef, chicken, pork, lamb, fish, crab, clam, lobster and shrimp into most dishes. In fact have any of you tried my chinese fried rice recipe adapted to Baja?

Baja Fried Rice

I know it's my recipe but I swear that I have never made it exactly the same way twice...

Haven't tried your fried rice recipe, but I can assure you that substituting chicken in ceviche might not be a good idea.

Bob your recipe sounds great, I will give it a shot, and will probably slip some pork in. I flop a chunk of pork or an errant pork chop in many stews, soups and gravies because it adds so much richness and flavor.

Don't leave lamb out of the possible choices too!

Sounds like a great recipe.

Originally Posted by tripledigitken

Don't leave lamb out of the possible choices too!

Sounds like a great recipe.

Oh, you will LOVE it... cook it a long time and keep mashing up the meat at the end! Split the meat up with two forks and then, at the end, keep stirring and mashing it all up with a slotted spoon.

Put it all in a bowl... Throw in that freshly chopped up cilantro and onions.. BAM! To die for.

I see some of the vendors that have it but I always thought it was organ meat

We love good birria! Especially on cold, winter days...

Originally Posted by Bob H

Oh, you will LOVE it... cook it a long time and keep mashing up the meat at the end! Split the meat up with two forks and then, at the end, keep stirring and mashing it all up with a slotted spoon.

Put it all in a bowl... Throw in that freshly chopped up cilantro and onions.. BAM! To die for.

Bob, call me when you are making birria again... I will deliver one of my books in exchange for a birria meal!