Slow-roasted goat in a rich guajillo-ancho broth with tomato and roasted cashews (Birria estila Aguascalientes) from Mi Cocina: Recipes and Rapture from My Kitchen in Mexico (page 216) by Rick Martinez

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Corn flatbread made from ground corn (Tortillas de maíz); Chiles de árbol simmered with tangy tomatillos (Salsa de chile de árbol); Crispy corn flatbread (Tostadas de maíz): Baked tostadas

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute lamb shoulder for goat shoulder, and raw peanuts for raw cashews.

  • fprincess on June 10, 2024

    I used two 4.5 lb goat shoulders, fresh raw peanuts from Hawaii, skipped the tortilla as I didn't have any on hand. The meat took about 6 hours to be tender. The consommé was rich, thick, very complex in flavor - absolutely delicious. Excellent served in tacos with the salsa de chile de arbol! Quite a bit of work but happy to have lots of leftovers. Next time I will try Rick Bayless' version in a cast iron pot.

  • mikkarose on December 02, 2023

    i made with lamb shoulder and it was delicious - love the complex flavors in the broth.

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