Go to the Recipe: Jalisco-Style Goat Birria
Not sure which to do first...go to Chicago and eat at Birrieria Zaragoza or try to make it at home! This sounds amazing!
Is there a good substitute for the lard?
Curious if one could use a pressure cooker for the steaming stage and how to think about that cook time. Would love to toss it into an instantpot if it made sense.
Can we sub canned whole tomatoes instead of fresh in winter months?
Try to source a local greenhouse tomatoes as best you can. Canned isn’t the move for this recipe IMO. You want that acidity from raw tomatoes vs the sweetness of the canned.
Just don’t over cook it, you want it to be heavy on the bone but not shredded. If you time it right, it would work.
you can use any fat really but lard is king of flavor.
BOTH!
Made the whole thing from end to end, and it went well and was delicious.
Couple of small observations/tweaks I’d make.
1. There is too much mole. In future I’ll make half what the recipe calls for unless I know I’ll need it in the future
2. My goat went a little too far at the steaming stage. So I’ll probably check it earlier next time
Thanks for giving me a real showstopper
Found a local source for goat shoulder in Spokane--who knew!!! Any reason I shouldn't use my steam oven rather then the double plastic wrapped contraption described? Any adjustments I need to make or guide on internal temperature?
I came to ask the same question. Does anyone have the pressure and time dialed for this hack yet?
