Recipe courtesy of Tacos Y Birria La Unica
Goat Birria Quesataco
- Level: Intermediate
- Yield: 10 servings
- Total: 3 hr 45 min
- Active: 1 hr
Ingredients
Goat Meat Birria:
15 pounds goat meat, cut into chunks
5 gallons water
8 ounces dried California chiles, stemmed but not seeded
3 cloves garlic
1/2 white onion
1/2 cup kosher salt
1/3 cup whole allspice
1/3 cup whole cloves
1/3 cup whole black peppercorns
1 tablespoon ground cinnamon
Quesataco:
Corn tortillas
Mozzarella cheese
Directions
- For the goat meat birria: Add the goat meat and water to a large pot. Add the salt and bring to a boil. While the meat is cooking, put the chiles into a pot, cover with 2 liters of hot water and let them rehydrate for about 30 minutes.
- Next, blend the garlic, onion, allspice, cloves, pepper and cinnamon. Add in the chiles and the soaking water from the pot to the blender and blend. Once the goat comes to a boil, add in the blended birria sauce. After all the ingredients are incorporated, let simmer on low until very tender, about 3 hours. Shred or chop the meat. Reserve the cooking sauce.
- For the quesataco: Preheat a grill on medium heat. Dip only one side of each tortilla in the birria cooking sauce and place on the grill. Next, add 1/2 ounce mozzarella cheese and 2 ounces goat meat per tortilla. Let cook until golden brown, about 5 minutes. Serve.