Braised Goat Birria, Cabbage, Red Peanut Salsa & Handmade Queso Fresco

Braised Goat Birria, Cabbage, Red Peanut Salsa & Handmade Queso Fresco - Recipe Finder

Braised Goat Birria, Cabbage, Red Peanut Salsa & Handmade Queso Fresco

braised-goat-birria-cabbage-red-peanut-salsa-amp-handmade-queso-fresco

Info

Total Time:
A Day Or More
Skill Level:
Moderate
Cost:
Moderate

Top Chef, Season 9, Episode 3, Elimination Challenge, Winner

Ingredients

Goat:

30 pounds goat leg, bone in
20 ancho chiles
2 heads garlic
2 tablespoons peppercorns
Sea salt, to taste
1 quart water
1/4 teaspoon Mexican oregano

Peanut Salsa:

3 cups roasted peanuts
8 guajillo chiles
1/8 teaspoon cumin
1/4 cup apple cider vinegar
1 quart water
10 cloves roasted garlic
1 roasted tomato

Black Beans:

10 pounds raw black beans
6 sprigs Epazote
2 heads roasted garlic
2 cups unrefined pork lard + extra for caramelizing onion
3 white onions, diced
20 avocado leaves
Salt, to taste

Directions

Goat:

1. Blend and strain anchos, garlic, water, salt, oregano and peppercorns. Add to goat and place in deep pan. Cover almost all the way with water and place in 250 degrees Fahrenheit oven for 12 hours.

Salsa:

1. Blend and strain all ingredients and check for seasoning. Some more water or vinegar may be needed.

Beans:

1. Place beans in large pot, add 5 gallons of water. Drop in garlic, pork lard and Epazote; boil for 2 hours or until tender. Strain from liquid and reserve.

2. In wide pot heat more pork lard and caramelize onion. Add beans and lightly mash. Blend avocado leaves with reserved liquid and strain into beans. Bring to a preferred consistency and season with salt.