INGREDIENTS
- 2-3 lbs goat shank osso buco
- 4 dried guajillo chiles
- 2 dried ancho chiles
- 1 onion, halved
- 4 cloves garlic
- 2 tomatoes
- 1 tsp cumin
- 1 tsp oregano
- 2 bay leaves
- 4 cups broth
- Corn tortillas
- Shredded cheese, diced onion, cilantro, and lime, for serving
DIRECTIONS
Toast the dried chiles in a dry pan for a minute per side, then soak in hot water for 15 minutes until softened. Blend the chiles with the tomatoes, half the onion, garlic, cumin, and oregano until smooth.
Sear the goat in a large pot until browned. Pour the chile sauce over the goat, add the bay leaves and broth, and bring to a simmer.
Cover and braise for 3 hours, until the meat shreds easily. Remove the meat and shred, skimming the fat off the top of the broth (consommé) and reserving it.
Dip tortillas in the reserved fat, fill with shredded goat and cheese, and griddle until crispy on both sides. Serve with the warm consommé for dipping, along with diced onion, cilantro, and lime.
Find the perfect cut for birria in our goat selection.